From some friends of ours, the secrets of W’s Chicken Curry:

For 2 kilos of chicken pieces.

Bend to a fine paste: 2 large onions, 2 candlenuts, and 2 stalks of lemon grass. You also need: 4 tablespoons good curry powder, a teaspoon of mustard seeds, a tablespoon each of cumin powder, coriander powder, and chilli powder, a can of coconut milk and 4 tablespoons of cooking oil.

Heat the oil in a large pot, fry the mustard seeds till they ‘pop’, add in the blended paste and fry for 4 minutes, stirring and not burning. Pour in the coconut milk (open the can first!), then add the rest of the spices. Simmer on a low heat for 5 minutes. Then add in the chicken pieces and mix well. Cover the pot and simmer for 10 to 15 minutes or until the chicken is cooked and tender.