https://www.bbc.co.uk/food/recipes/black_chicken_curry_00331

General Cooking Advice

Making your own curry powder creates a really authentic flavour for this chicken curry.

Method

1. To make the curry powder:
   • Fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves, and cardamom pods in a frying pan over high heat. Stir constantly for 2 minutes.
   • Add the chillies and fry for another 4 minutes until the rice is brown and spices are fragrant.
   • Pound garlic and ginger into a rough paste in a pestle and mortar or spice grinder. Set aside.
   • In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over medium heat. Leave to cool, then grind with the rice mixture to a fine black curry powder.
2. To make the curry:
   • Rub chicken with 1 teaspoon salt and turmeric in a bowl.
   • Mix full-fat coconut milk with tamarind paste in a bowl. Set aside.
   • Heat coconut oil in a deep saucepan over medium heat, fry onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon, and curry leaves for 3 minutes.
   • Add ginger and garlic paste, cook for another 2 minutes.
   • Add chicken pieces and chilli powder, brown for 4 minutes.
   • Mix in half of the black curry powder, fry for another 3 minutes.
   • Add light coconut milk and 240ml/8¾fl oz water, stir and cook covered for 5 minutes.
   • Stir in tamarind and coconut milk mixture, cover and cook for another 10 minutes.
   • Add remaining black curry powder, mix well, cook uncovered for another 10 minutes. Ensure chicken is cooked through.
3. To make the yellow rice:
   • Wash rice three times, ensuring water runs clear. Drain and set aside.
   • Place all ingredients in a deep saucepan or rice cooker, add 480ml/17fl oz water.
   • Bring to a boil, reduce to lowest heat, simmer covered with lid for 15–20 minutes or until liquid evaporates.
   • Remove from heat, allow rice to steam covered for another 10–15 minutes. Check the grains are fully cooked.
4. To make the leeks:
   • Heat coconut oil in a frying pan over medium heat.
   • Add onion, cook for 3 minutes until soft and translucent.
   • Add garlic paste, ginger paste, and green chilli. Fry for 3 minutes until onion caramelises.
   • Add leeks, cook until soft. Mix in turmeric, mustard seeds, and chilli flakes, cook for 4 minutes ensuring leeks remain vibrant green. Stir in salt.
5. Serving:
   • Serve the curry, leeks, and rice together.