Chicken Curry

6 Chicken portions, thighs, drumsticks
1 Teaspoon chilli powder
1 Teaspoon coriander powder
1 Teaspoon paprika powder
1 Teaspoon turmeric powder
1/2 Teaspoon white cumin powder
1/2 Teaspoon ground black pepper powder
1 Teaspoon mixed cinnamon & clove powder
2 cloves garlic
1 inch piece of fresh ginger, grated.
2 x 1 inch piece of creamed coconut in half a cup of hot water
small tin chopped tomatoes or 1 large tomato
1 large onion chopped
1 teaspoon tomato puree
If you can, fresh grind all of the spices.

Fry chopped onions until brown in 1 teaspoon of oil, add crushed garlic & ginger and chicken, fry for a few minutes and then add the spices and cook for a few mins.
Add tomatoes and cover and cook for 20 /25 mins. adding water if required.
Finally add creamed coconut & tomatoe puree.

Serve with basmati rice & mint raita

Mint & Onion Raita
5 Oz thick set yogurt
1 small onion
1 tablespoon fresh mint or 1 tablespoon bottled garden mint
1/2 teaspoon sugar
1 fresh green chili sliced & deseeded
1/2 teaspoon paprika
salt to taste

Method
Beat the yogurt until smooth
Add the rest of the ingredients, except paprika & beat again
Put in a dish, sprinkle with paprika and serve