Ingredients: 1 kg chicken (I used half kg and reduced the proportions of the other ingredients), 1tsp each of salt, chilli powder and turmeric. 1 cup of yogurt, 5 green chillies, 4 small onions quartered, 2 tbsps of coriander seeds, 1 tsp of fennel seeds, 2 cinnamon sticks, a pinch of asafoetida, 1 1/2 tsps of ginger-garlic paste, 1 large cup of coconut milk, 1 cup of fresh coriander leaves chopped.

Method: Marinate the chicken with salt, chilli powder, turmeric and yogurt. Blend the quartered onions and green chillies into a smooth paste with some water. Dry roast an equal amount of the coriander and fennel seeds and powder them. You need to get 3 tsps of this mixture.

Heat oil in a vessel and add the cinnamon, some fennel seeds, ginger-garlic paste and asafoetida. Once brown, add in the onion and green chilli paste. Cook for a while and add in three tsps of the coriander-fennel seed powder. Add the marinated chicken and 1/2 of the coconut milk. Cover and cook till almost done. Put in the cup of chopped coriander leaves and mix well. Add the remaining coconut milk and simmer for around 5 minutes.

This comes to quite a gravy, more than traditionally found in a korma. It makes a great accompaniment to ghee rice.