Every weekend, Sunday in particular, I try and cook different kinds of curries with chicken or mutton mostly. Some recipes call for elaborate processes and I’m rarely drawn to such. That’s why I put together a few ingredients myself and make a curry base that goes well with meat. This time I did it with green chilly. A simple paste of the chillies, whole black pepper, coconut, cumin and coriander make for good curry base. All you need to do is chop some onions and mix it in with the chicken and let it all cook together.
Chicken – 600-700 gm
Oil/ghee – 1 tbsp
Onions – 1 sliced
Coconut – 1/3 cup
Green chillies – 4
Garlic – 4-5 big cloves
Ginger – 1 inch piece
Cumin – 1 tsp
Coriander – 1/2 tsp
Peppercorns – 1 tsp
Salt – to taste
Grind together all the ingredients for the paste and keep aside.
Heat oil/ghee in a pan and add the onions.
Saute till onions are translucent.
Tip the chicken in along with the paste.
Mix well. Add salt to taste and a cup of water.
Let it come to a bubble over high heat. Then lower the heat and let the curry simmer for around 25 – 30 mins till the chicken is cooked.
Garnish with coriander leaves and chopped red chillies.
Serve with rice or roti.