South Indian-style chicken curry
Serves: 4
Ingredients
- 3 green finger chillies, 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 and skinless chicken breasts, cut into 4cm pieces
- 200ml coconut milk
- plain basmati rice, to serve
Method
- In a blender, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.
- In a bowl combine the chicken and the spice paste so all the chicken is coated, allow to marinade for at least 20 mins.
- Heat the remaining oil in a heavy-based pan.
- Add the curry leaves and cloves and fry for 1 min, add the chicken and fry for 5 mins (keep some paste for later).
- Tip in the remaining shallots and continue frying for 10-12 mins until they are lightly brown.
- Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
- Pour over the chicken and mix well.
- Simmer for 5-7 mins until chicken is cooked.