Remove skin from the medium size whole chicken and cut it into medium size pieces or get your butcher to cut up the whole chicken

Apply the lemon juice to the cut chicken pieces and coat well, and wash off. This will remove the smell from the chicken

Dry the chicken pieces with dry paper towel and marinate the chicken with the 1/2 of the powdered spices with some oil. Mix well.

Rest Marinated chicken for 3-4 hours by placing the bowl in the fridge, if in a hurry then 30 mins is fine.

Take a large heavy based pot and put it on the stove with low to medium heat

Add oil and ghee and all whole spices and gently fry them for about 2-3 minutes along with one branch of coriander and one branch of mint

Now add the diced onions and sauté them until they are light brown

Add garlic and ginger paste and sauté until golden brown

Add the marinated chicken pieces to pot and toss them in the pot so that the onion and whole spices get applied the chicken.

Turn the heat down to low. Once the chicken is light brown, add the tomato purée and mix it in with the chicken

Add in the other half of the spices and mix them in to the contents of the pot

Put a lid on the put and simmer on low heat for around 20 mins

Taste the curry for flavour and see if anything needs adjusting. If required add in more powdered ingredients according to taste.

Put the lid back on the pot and Let the curry simmer for another 30 mins, stirring the curry every 10 mins

Taste the curry and see the flavour, check if the chicken is nice and tender

Optional, add 2 tablespoons of cream and cook the curry for another 5 mins

Remove the pot from the stove

Add the remaining mint and coriander to the curry

Daddy’s Chicken Curry is ready to served 😊