Serves 4 (or 2 Birkonians)
3 cloves of garlic, roughly chopped
1 inch chunk of ginger root, thinly sliced
4 tablespoon groundnut oil
2 medium onions, finely sliced
10 curry leaves
1 green chilli pepper, halved lengthways and deseeded
4-5 black peppercorns, cracked
1 teaspoon coriander seeds, crushed
1/2(half) teaspoon turmeric powder
6 boneless, skinless chicken thighs, cubed
1 teaspoon garam masal (or curry powder)
1/2(half) teaspoon freshly ground black pepper
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, sitrring, until the onions are golden (Don't caramalise them or it will affect the taste)
Reduce the heat, add the ginger paste. Cook for 5 minutes, stirring now and again.
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 ouple of boiled potato chunks as well, just to Brit it up.
Birkenhead........ God's own Room 101.