Ingredients

2 x 1.15 – 1.4Kg / 2 ½ lb- 3 lb chickens, skinned

10 dried curry leaves, crumbled

¾ -1 tsp cayenne pepper

2 tsps ground coriander

1 tsp ground cumin

2-3 green chillies, finely chopped

5 cm /2 inch piece fresh root ginger, peeled and finely  chopped

1 cinnamon stick, broken into pieces

1 tsp turmeric

5 cloves garlic, peeled and finely chopped

2 bay leaves, crumbled

2 tsps salts

2 spanish onions, finely chopped     

6 tbsps vegetable oil

225ml/8 fl oz coconut milk

1 tsp sugar

2 tsps lime juice

Garnish

½ tsp ground coriander

½ tsp garam masala

¼ tsp freshly ground cloves

½ tsp freshly ground cardamom seeds

½ tsp ground cinnamon

Prick the chickens all over with a fork.  Mix together the curry leaves, cayenne, coriander, cumin, chilli, ginger, cinnamon, turmeric, garlic, bay leaves, salt onions and vegetable oil.  Rub the mixture all over the skinned chickens in a large bowl.  Cover with plastic wrap, then allow to marinate overnight in a cool place. 

Brown the chickens in the marinade in a large flameproof casserole.  Add the coconut milk, cover, and simmer gently until 45-60 minutes.  Remove the chickens from the casserole and keep them warm.

Add the sugar to the casserole juices and boil to reduce the liquid a little, then stir in the lime juice and pour this sauce over the chickens.

Mix the remaining spices together and sprinkle them over the chickens just before serving.