Ingredients
3 green finger chillies, roughly chopped
½ tsp turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
2 tsp root ginger, peeled and finely grated
4 garlic cloves, roughly chopped
½ tsp salt
10 shallots, topped, tailed and cut in half
4 tbsp sunflower or groundnut oil
6-10 curry leaves
2-4 cloves
500g boneless, skinless chicken breasts, cut into 4cm pieces
200ml coconut milk
Method
Blitz chillies, spices, ginger, garlic, salt and two shallots with 1tbsp oil and 2 tbsp cold water to make a paste, coat chicken and marinade for at least 20 mins. Heat remaining oil in a pan, add curry leaves and cloves, fry for 1min. Add chicken, fry 5 mins, add shallots, cook for 10-12 mins. Mix100ml cold water and coconut milk with remaining paste. Pour over chicken and mix well. Simmer for 5-7 mins until the chicken is cooked. Serve with plain basmati rice.
