Emma Bradford kindly sent me some spice packages from Season & Spice. Each package comes with a recipe card, and consists of just the right quantity of spice to make the dish.
The curry recipe is for 4. I made it for 2, using the same quantity of spice and coconut milk, but cutting back the other ingredients (and leaving out the two tomatoes specified).
1 onion, sliced
2 cloves garlic, chopped
Sunflower or groundnut oil, knob of butter
1/2tsp grated ginger
1tbsp keralan curry powder (it consists of coriander, turmeric, cinnamon, black pepper, chilli flakes, star anise, cardamom, and cloves)
400ml tin coconut milk
150ml chicken stock (the recipes gives 200ml water)
Leftover chicken, diced, for 2 (if you use fresh chicken, you probably need to simmer it in the sauce for 20 to 30 minutes)
1tsp mustard seeds
Handful curry leaves
Gently fry the onion and the garlic in the butter and enough oil to prevent them from catching, until they are golden. Add the ginger and the curry powder, and cook gently for a further 10 minutes. (You want the powder to lose its powdery taste, but you have to be careful that it does not burn.)
Add the coconut milk and the stock, with salt to taste, and simmer gently, uncovered, for 30 minutes. (You want the sauce to concentrate a little.)
Stir in the chicken, and let it warm through. Meanwhile, cook the mustard seeds and curry leaves in a tbsp of oil until the seeds pop and the leaves wilt. Stir them into the curry, with a squeeze or two of lime juice.
Serve with boiled rice, in bowls.