Madras Curried Chicken - alive magazine

Ingredients

• Madras Curry Powder
• 2 Tbsp (30 mL) fennel seeds
• 2 Tbsp (30 mL) coriander seeds
• 1 Tbsp (15 mL) cumin seeds
• 1 Tbsp (15 mL) fenugreek seeds
• 2 tsp (10 mL) black peppercorns
• 5 whole green cardamom seeds
• 4 whole cloves
• 1 small cinnamon stick, broken into pieces
• 1 Tbsp (15 mL) turmeric
• Ginger Onion Purée
• 1 in (2.5 cm) ginger root, peeled and coarsely chopped
• 1 large onion, peeled and coarsely chopped
• 6 garlic cloves
• 2 fresh red Thai chilies, ends removed
• Chicken
• 1 Tbsp (15 mL) coconut oil
• 6 organic chicken breasts, bone-in, skinned
• Salt and freshly ground black pepper, to taste
• 1 - 28 oz (796 mL) can diced tomatoes and juice
• 1 cup (250 mL) low-sodium chicken stock
• 2 fresh bay leaves
• Splash of seasoned rice vinegar
• 1 large handful fresh cilantro, finely chopped
• 1 large handful fresh mint leaves, finely chopped