Method :
Heat
the ghee or oil in a large, heavy-based saute pan. Add the onions and fry
over a medium heat, stirring frequently, for about 5 minutes or until they
are softened.
Stir
in the garlic, turmeric and dhana jeera and cook, stirring, for a further
3 minutes.
Place
the coriander leaves and green chilies in a blender or food processor and
blend to a paste. Add this paste to the pan, reduce the heat to very low
and cook, stirring constantly, for a further 10 minutes.
Add
the chicken pieces to the pan, turn them in the spice mixture to coat them
evenly, then add the stock, coconut milk and salt. Bring to the boil, then
reduce the heat, cover and simmer, stirring and turning the chicken
occasionally, for about 50 minutes or until the juices from the chicken
run clear when tested with a skewer. Stir in the lemon juice and taste and
adjust the amount of salt if necessary.
Transfer the cooked chicken pieces to a serving dish and keep them warm.
Increase the heat and boil the curry sauce for 5-8 minutes to thicken it.
Pour it over the chicken.
Serves 6
This 'green' curry from central Southern
India is made with a lot of coriander and green chilies.
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