Ingredients

Steps

• Fry the chicken pieces in 60g of butter until golden-brown and set aside.
• Melt the remaining 60g of butter and fry the sliced onions until softened.
• Add the garlic and ginger and fry for one minute.
• Stir in the cloves, bay leaves, cassia, turmeric, black pepper, and chillies for two minutes.
• Return the chicken to the pan with 200ml of stock and simmer for 20 minutes.
• Add lemon juice, season with salt and pepper, and garnish with coriander.
• Serve the curry with cooked rice and top with onion rings, bacon, coconut, peanuts, and egg.