• Ginger, 1 thumb
  • Garlic, 3 cloves
  • Onion, half
  • Lemongrass, 1 stalk
  • Red chilli, 1 large


  • Vegetable oil, 2 tbsp
  • Black mustard seeds, 2 tsp
  • Curry leaves, 1 cup loosely packed
  • Cumin powder, 1 tsp
  • Turmeric powder, 1 tsp
  • Coriander powder, 1 tsp
  • Coconut milk, ~200 mL
  • Water, enough to cover
  • Salt, at least 2 tsp


Blend the ginger, garlic, onion, lemongrass and chilli into a paste.

Fry black mustard seeds with a handful of curry leaves in oil until fragrant. Add the paste, cumin powder, turmeric powder, coriander powder (~1 tsp each). Fry until slightly caramelised, then add chunks of chicken and fry until brown. Add ~200mL of coconut milk/cream plus water to cover. Season generously with salt. Simmer until done, serve with rice or roti.