8 green chillies, slit lengthways
15 curry leaves
10 curry leaves
4 garlic cloves, thinly sliced
5cm/2in piece fresh root ginger, peeled and cut into small matchsticks
1 onion, thinly sliced
2 red onions, thinly sliced
240²µ/8½´Ç³ú basmati rice, rinsed under running water
590ml/19fl oz coconut milk
160ml/5½fl oz coconut milk
2 bay leaves
1 tbsp black peppercorns, coarsely crushed
4 green cardamom pods
5cm/2in cinnamon stick
6 cloves
1 tsp ground garam masala, to serve
2 tsp salt
1½ tsp salt
2 star anise
1½ tsp caster sugar
3 tbsp coconut oil or sunflower oil
4 tbsp vegetable oil
5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
4 tbsp white wine vinegar
1kg–1.3kg/2lb 4oz–2lb 14oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed