Chicken Ishtew

1 Tbsp vegetable oil
1 Tbsp ghee or butter
1.5 Tsp black mustard seeds
1 cinnamon stick
2 Tsp corriander seeds, crushed
3 cloves
4 cardomon pods, bruised
16 curry leaves, torn
2 bay leaves
1.5 Tbsp finely chopped fresh ginger
1.5 Tsp cracked black pepper
1 large fresh green chilli chopped
3 cloves garlic, crushed
1 Tsp salt
0.5 Tsp ground turmeric
2 medium onions thickly sliced
1 Tsp garam masala
11 chicken thigh fillets, halved
330mls chicken stock
12 baby new potatoes
2 large carrots roughly chopped into chunks
100 grms coconut milk powder
180 mls boiling water
60 grms frozen peas
2 Tbsp lemon juice
2 Tbsp chopped fresh corriander
1 large fresh green chilli chopped

Method:

Heat oil and ghee in large pan, cook mustard seeds stirring for 30 secs.
Add whole spices and curry and bay leaves stir until fragrant.

Add ginger, pepper, chilli, garlic, salt and turmeric, stir over heat for one minute.

Add onions, stirring until browned lightly. Add garam masala, chicken, stock, potatoes, carrots and blended coconutmilk powder; simmer, covered, 45 mins, stirring from time to time.

Remove lid simmer 15 mins.

Add remaining ingredients; simmer for about 5 mins or until peas are just cooked through.

Serves 6.

Can be made a day ahead.  Store covered, in fridge.
Not suitable for freezing or microwaving.