Karan Gokani served up a tasty red chicken curry with roti on Saturday Kitchen.

The ingredients for the roasted curry powder are: 25g green cardamom seeds, 5g cloves, 50g cinnamon sticks or broken pieces, 50g basmati rice, 150g coriander seeds, 75g cumin seeds, 50g fennel seeds, 10g fenugreek seeds, 15g black peppercorns, 25g fresh curry leaves or 10g dried curry leaves and 15g fresh pandan leaves or 5g dried pandan leaves.

For the red chicken curry: 1kg bone-in chicken thighs or drumsticks, skin removed and meat cut into 8–10cm pieces (or boneless thighs if preferred but the curry won’t be as flavourful), 1 tsp ground turmeric, 2 tsp salt, 2 tbsp ginger paste, 2 tbsp garlic paste, 4 tbsp coconut oil, 250g red onion (approximately 1 large onion), sliced, 9cm cinnamon stick, 5 green cardamom pods, 4 cloves, 2 lemongrass sticks, 10cm piece pandan leaf, 12–15 curry leaves, 1 tbsp chilli powder, 150g ripe tomato (approximately 1 large tomato), sliced, 150ml chicken stock, 250ml coconut milk and 2 green chillies, halved lengthways (optional).

For the roti: 250g plain flour, 1 tsp sea salt, ½ red onion, finely chopped, 1 green chilli, finely chopped and seeds removed, if preferred, 8–10 curry leaves, finely chopped, 1 tbsp coconut oil, 100g fresh or frozen grated coconut, warm water, as required, coconut oil or butter and freshly grated coconut, to garnish.

See recipes by Karan in the book titled: Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond available from Amazon now.