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
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.