Ingredients
Paste:
- Ginger, 1 thumb
- Garlic, 3 cloves
- Onion, half
- Lemongrass, 1 stalk
- Red chilli, 1 large
Curry:
- 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
Directions
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.