2 green bird's-eye chillies, slit lengthways
1 green bird’s-eye chilli, roughly chopped
4 dried Kashmiri chillies (or other dried mild red chillies)
10²µ/½´Ç³ú coriander leaves and stems
a pinch red chilli flakes or chopped fresh coriander, to garnish
2 tbsp finely chopped fresh coriander
8 garlic cloves, roughly chopped
2.5cm/1in piece fresh root ginger, roughly chopped
½ lime, zest and juice
30g/1oz fresh mint leaves
1 onion (approximately 170g/6oz), thinly sliced
2 spring onions, roughly chopped
2 tomatoes (approximately 140g/5oz total weight), blended
100ml/3½fl oz thick coconut milk
500g/1lb 2oz cold cooked basmati rice
salt and freshly ground black pepper
5 green cardamom pods, seeds only
4cm/1½in piece cassia bark
1 tbsp coriander seeds
1 tsp cumin seeds, roasted and coarsely ground
2 heaped tsp fennel seeds
½ tsp black peppercorns
½ tsp black salt
pinch sea salt
½ tsp ground turmeric
3 tbsp vegetable oil
1 tbsp vegetable oil
2 tbsp Greek-style yoghurt, lightly whisked
150g/5½oz Greek-style yoghurt
800g chicken legs and thighs, skin removed