Curry Leaf Chicken

Ingredients (14)

• fresh curry leaves2
• fresh mint leaves
• green chillies5
• shallots10
• garlic5 clove
• fresh ginger7.5
• cashew nuts5
• oil1 tsp
• boneless chicken300 g
• oil2 tbsp
• salt0.5 tsp
• water120 ml
• onion1
• fresh curry leaves1 handful

Method

1. 1

   Heat 1 teaspoon oil in a small pan.

2. 2

   Add the shallots, garlic and ginger and sauté for 2–3 minutes.

3. 3

   Add the green chillies, curry leaves, mint leaves and cashew nuts.

4. 4

   Cook for another 2–3 minutes until the leaves wilt.

5. 5

   Allow the mixture to cool slightly.

6. 6

   Grind to a smooth paste using very little water.

7. 7

   Heat 2 tablespoons oil in a heavy-bottomed pan over medium-high heat.

8. 8

   Add the chicken pieces and salt.

9. 9

   Fry for 5–6 minutes, stirring occasionally, until the chicken is lightly browned.

10. 10

    Add the prepared green masala paste.

11. 11

    Mix well to coat the chicken evenly.

12. 12

    Cook for 5 minutes, stirring frequently until the raw aroma disappears.

13. 13

    Pour in 120 ml (½ cup) water.

14. 14

    Cover with a lid and cook over medium heat for 5–7 minutes, or until the chicken is fully cooked.

15. 15

    Remove the lid and increase the heat.

16. 16

    Cook until the gravy thickens and coats the chicken.

17. 17

    Add the sliced onions and fresh curry leaves.

18. 18

    Stir-fry for 2–3 minutes until the onions are slightly softened but still retain a little crunch.

19. 19

    Taste and adjust the salt if required.