Chicken in spicy gravy

Prep time
Cook time

If you don’t have a pestle and mortar, you can use a rolling pin and plastic to crush the spices.


  • 4 chicken quarters
  • 30ml oil
  • 15ml mustard seeds
  • 10ml fennel seeds
  • 10ml cumin seeds
  • 1ml turmeric
  • 5ml chilli powder
  • 1 bay leave
  • 2 curry leaves (optional)
  • 1 garlic clove, chopped
  • 2cm fresh ginger, grated
  • 500ml chicken stock


  • Heat a saucepan to a medium temperature.
  • Heat the oil and brown the chicken pieces in batches. Set aside.
  • Heat a dry pan over a low temperature. Toast the spice seeds and grind until crushed.
  • Mix the crushed seeds with the turmeric and chilli powder.
  • Using the same saucepan you used for the chicken, fry the herbs and spices for 2 minutes.
  • Add the garlic and ginger, and continue to cook for a further 2 minutes.
  • Return the chicken to the pan and pour over the stock. Cook until fully cooked.
  • Serve with soft white bread.