Lasan's Aktar Islam brings you this fragrant Poussin curry recipe for Taste of Birmingham
1. Soak to soften the Kashmiri chillies in a little water for 15 minutes. Soak 1 cup of the grated coconut in a bowl of 400ml warm water for 20 minutes. Then squeeze out and strain to make the coconut milk.
2. Put the cumin, coriander, sesame seeds, cloves, peppercorns, cassia, cardamoms, ginger, garlic and onion into a food processor and blend to a smooth paste, adding a little water if necessary.
3. Heat the oil in a cooking pot. When hot, add the spice paste and sauté for 5 minutes.
4. Add the tomatoes and 1 level teaspoon of salt and fry the poussin for about 5 minutes. Pour in all of the coconut milk and leave to simmer until the chicken is cooked (this will take about 10 minutes). At this point add the vinegar and sprinkle in the garam masala.
5. To serve, slice breasts in half and place on a bed of the sauce and serve with pilau rice.
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Recipe © courtesy of Aktar Islam, chef at Lasan
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