Serves 4 (midgets): Ingredients: 3 cloves garlic, roughly chopped
1 inch chunk of ginger root, thinly sliced
4 tbsp groundnut oil
2 medium onions, finely sliced
10 curry leaves
1 green chilli, halved lengthways and deseeded
4-5 black peppercorns, cracked
1 tsp coriander seeds, crushed
6 boneless, skinless, chicken thighs, cubed
225ml wate
1tsp garam masala
1/2 (half) tsp freshly ground black pepper.
Method:
using a pestle and mortar, pound the garlic and ginger to a paste. heat the oil in a frying-pan over a medium heat. add the onions, curry leaves, chilli and cracked peppercorns. cook for 15 minutes, stirring, until the onions are golden (Don't caramalise them as it affects the taste)
reduce the heat, add the ginger paste. Cook for 5 minutes, stirring now and then. Stir in the corriander seeds, turmeric, a little salt and cook for another 5 minutes. Add the chicken and stir, then add the water and garam masala, mixing well. cover and cook on until the chicken is ready. Stir in the pepper just before serving.
This is a cracker, not a Madras type curry but spicy. add a couple of boiled potato chunks as well just to Brit it up a bit.
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