Suriani home-style chicken curry (‘ishtu’) recipe
 An aromatic and spicy chicken stew served with coconut-flavoured rice. 3 tbsp coconut oil or sunflower oil5cm/2in cinnamon stick6 cloves4 green cardamom pods4 garlic cloves, thinly sliced5cm/2in piece fresh root ginger, peeled and cut into small matchsticks2 red onions, thinly sliced 8 green chillies, slit lengthways15 curry leaves1kg–1.3kg/2lb 4oz–2lb 14oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed2 tsp salt1 tbsp black peppercorns, coarsely crushed 590ml/19fl oz coconut milk5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve1 tsp ground garam masala, to serve 3 tbsp coconut oil or sunflower oil 5cm/2in cinnamon stick 6 cloves 4 green cardamom pods 4 garlic cloves, thinly sliced 5cm/2in piece fresh root ginger, peeled and cut into small matchsticks 2 red onions, thinly sliced 8 green chillies, slit lengthways 15 curry leaves 1kg–1.3kg/2lb 4oz–2lb 14oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed 2 tsp salt 1 tbsp black peppercorns, coarsely crushed 590ml/19fl oz coconut milk 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve 1 tsp ground garam masala, to serve 240g/8½oz basmati rice, rinsed under running water4 tbsp vegetable oil2 star anise4 green cardamom pods2 bay leaves1 onion, thinly sliced 10 curry leaves 1½ tsp salt1½ tsp caster sugar4 tbsp white wine vinegar160ml/5½fl oz coconut milk 240g/8½oz basmati rice, rinsed under running water 4 tbsp vegetable oil 2 star anise 4 green cardamom pods 2 bay leaves 1 onion, thinly sliced 10 curry leaves 1½ tsp salt 1½ tsp caster sugar 4 tbsp white wine vinegar 160ml/5½fl oz coconut milk Method For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice. For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.