Ingredients:
2 tbsp
vegetable oil
¼ tsp brown
mustard seeds
Pinch of
asafetida
5-6 curry
leaves, roughly chopped
400 g
chicken fillets, skinned and cut into 1 inch cubes
1 tsp ground
cumin
½ tsp ground
coriander
¼ tsp
turmeric
½ tsp salt
¼ tsp hot
chili powder
2tbsp
coconut cream
Juice of ½
lime
1 tsp peeled
and finely grated root ginger
30 g
coriander leaves, roughly chopped
Method:
Heat oil in
a heavy based pan over a medium heat. To check that it has reached the right
temperature, sprinkle a few mustard seeds: if they pop, it is hot enough and
you can add remainder. Add asafetida and curry leaves and fry for 30 seconds,
stirring continuously, until everything is well combined and aromatic. Tip in
the chicken cubes and fry for 5 minutes over a medium heat or until golden
brown. Add cumin, coriander, turmeric, salt and chili powder and cook for 2
minutes, stirring continuously.
In a bowl,
mix 4 tbsp boiling water with coconut and then add to chicken. Stir for a
minute, then add lime juice. Mix thoroughly, simmer for 3-4 minutes, and then
add ginger and simmer for another minute or until the chicken is cooked.
Garnish with coriander leaves and serve hot with boiled rice or paranthas.