Chicken with Roasted Coriander in a Coconut Curry Sauce

Dakshini murgh means Southern chicken and is a fairly mild dish and has lots of lovely tasting sauce.

Ingredients

• Olive oil to fry
• Approx. 7 Free Range Chicken Breasts so that when tail end of each fillet is cut off the remainder weighs 2lbs
• 3 tablespoons organic coriander seeds
• ¼ teaspoon organic fenugreek seeds
• 2 teaspoons organic black peppercorns
• 1 tablespoon of desiccated coconut
• 1 teaspoon black mustard seeds
• 2 inch cinnamon stick
• 2 medium sized red onions
• 4 -5 cloves of garlic peeled
• 3 fresh jalapeño green chillies
• 4 – 5 oz tomatoes finely chopped
• ½ teaspoon ground turmeric
• 1 tablespoon Kashmiri chilli powder
• 1 teaspoon peeled and very finely grated fresh ginger and a little extra for garnishing
• 1 organic chicken stock cube
• 1 can 400g (14oz) full cream coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato puree
• Sea salt and freshly ground black pepper
• Fresh coriander leaves chopped