Kenyan chicken curry

Kenyan Chicken Curry
[Serves 6]

Marinade:
20 grams grated fresh ginger
3 garlic cloves, crushed
1 teaspoon ground turmeric
¼ cup lemon juice
40ml oil
1 teaspoon ground cumin
3 teaspoons garam masala
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon chilli flakes
70 grams yoghurt
1 kg skinless chicken thigh fillets, cut into chunks

Curry:
40ml oil
600 grams brown onions, chopped coarsely
2 teaspoons chilli powder
2 teaspoons ground fenugreek
20 grams grated fresh ginger
3 garlic cloves, crushed
1 teaspoon ground turmeric
2 x 400 grams cans crushed tomatoes
1 cinnamon stick
2 long green chillies, chopped finely
¼ cup lemon juice

300ml cream
1 tablespoon honey
¼ cup fresh coriander, coarsely chopped

Make the marinade:
Place the marinade ingredients into a bowl and stir well to combine. Add the chicken, mix thoroughly to ensure they are well coated. Cover and refrigerate for 30 minutes.

Cook Chicken:
Preheat oven to 240°C.
Place the chicken into a lightly oiled dish and bake, uncovered for 10 minutes.

Make Curry:
Heat the oil in a large pan (a wok works well). Add the onions, chilli powder, fenugreek, ginger, garlic and turmeric. Stir well and cook until the onions soften.
Add the tomatoes, cinnamon stick, green chillies and lemon juice. Simmer, covered for 10 minutes.
Add the cream and honey, stirring well and simmer, uncovered for 5 minutes.

Add the chicken to the curry; simmer until the chicken is cooked, about 5 - 10 minutes.

Remove from the heat before stirring in the fresh coriander.