It’s that time of the month when the bank account runs dry and so does enthusiasm. Maybe they’re connected in some way. This is when I forage my fridge for leftovers and other ingredients to cook a decent meal. This time around I had ginger, garlic, green chillies coconut milk, tomatoes and apples. I kept the tomatoes and apples aside and went on to make some chicken curry with the rest. I got boneless chicken for this, of course.
This curry has basic ingredients but tasted pretty good. It works well if you’re in a hurry or if you’re new to cooking. Especially with chicken. Feel free to tweak it by adding other spices like cumin, pepper, etc.
Boneless chicken – 500 gm cut into pieces
Onion – 1 chopped
Ginger – 1 inch piece or more
Garlic – 5 cloves
Green chilli – 2-3
Chilli powder – 1/2 tsp
Turmeric – 1 tsp
Coconut milk – 1 cup
Coriander leaves for garnish
Salt to taste
Oil to cook
Saute onion in some oil till translucent.
In the meanwhile blitz together the ginger, garlic and green chillies till they form a coarse paste.
Add the ginger, garlic and chilli mixture to the onions.
Saute for another 3 mins.
Tip the chicken pieces in and stir them around.
Add the rest of the ingredients with a splash of water.
Cover and cook on low flame for 15 mins or till done. Cooking time depends on the size of the chicken pieces. If they’re small let it cook for 10 mins. Always check by cutting open the biggest piece.
Garnish with coriander leaves. Serve with rice or roti.