INGREDIENTS
2 tbsp vegetable oil
¼ tsp brown mustard seeds
A pinch of asafoetida
5-6 curry leaves, washed and chopped
400g/14 oz chicken fillets, skinned and diced
1 tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric
¼ tsp salt
¼ tsp red chilli powder
2 tbsp coconut cream
Juice of ½ a lime
1 tsp peeled and grated root ginger
25g/1oz fresh coriander leaves, washed and chopped
150g basmati rice
4 tbsp water
Recipe continues
METHOD
Heat the oil in a saucepan or wok. To check that it is the right temperature, sprinkle in a few of the mustard seeds: if they pop, it is hot enough and you can add the remainder. Then add the asafoetida and curry leaves and fry for half a minute stirring continuously, until everything is combined well and aromatic.
Then tip in the chicken pieces and fry for 5 minutes. Add the cumin, coriander, turmeric, salt and red chilli powder and continue mixing for 2 minutes.
Mix 4 tbsp of water with the coconut cream and pour the mixture into the saucepan. Stir for a minute and add the lime juice. Mix thoroughly and then add the ginger.
Garnish with a few coriander leaves and serve with hot basmati rice.