Jungle curry recipe

Ingredients

• 5 tbsp Vegetable oil or corn oil
• 5 Cloves
• 1 x 2.5cm (1inch) cinnamon stick, broken in half
• 2 Black cardamon pods
• 1/2 tsp Black peppercorns
• 1/4 tsp Fenugreek seeds
• 1 Bay leaf
• 4 Onions, finely chopped
• 1 tbsp Chopped garlic
• 1 x 1.2-1.5kg Guineafowl or free-range chicken, skinned and cut into 8 pieces
• 1 tbsp Ginger paste (equal quantities of root ginger and garlic crushed to make a paste with a little salt)
• 2 tsp Salt
• 1 1/2 tsp Red chilli powder
• 1 tsp Red chilli flakes
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 4 Tomatoes, chopped
• 120 g Plain yoghurt
• 2 Green chillies, chopped
• 500 ml Water
• 5 tbsp Fresh fenugreek leaves, blanched in boiling water for 1 minute, then drained and chopped
• 1 tsp Fresh ginger
• 1/2 tsp Dried fenugreek leaves, crumbled between your fingers
• 1 tbsp Fresh coriander leaves, chopped
• 1/2 Lemon, juice only