You can adjust the number and type of chillies in the recipe to suit your desired heat level.
By Reena Pastakia
- 50 grams butter
- 1 medium onion - thinly sliced
- 5 green chillies
- 10 grams root ginger - peeled and grated
- 15 grams garlic - peeled and crushed
- 0.5 teaspoon red chilli powder
- 1 teaspoon dried fenugreek leaves
- 4 tablespoons tomato puree
- 0.5 teaspoon salt
- 2 chicken breast fillets - skinned and cut into chunks
- 100 millilitres water
- 20 grams coriander - chopped
- 2 spring onions - chopped
- Melt 20 grams butter in a saucepan.
- Add the sliced onion and cook over a medium heat until dark brown in colour.
- Puree the cooked onions and leave to one side.
- Now melt the remaining butter (30 grams) in a saucepan.
- Meanwhile finely chop 1 of the green chillies and add it to the melted butter along with the ginger and garlic. Sauté for a minute or until cooked.
- Now add the red chilli powder and the dried fenugreek leaves and mix together.
- Add the pureed onions, the tomato puree and salt and mix again.
- Add the chicken breast pieces and the remaining 4 green chillies (keep them whole). Stir well. Put a lid on the pan and let it cook for a 5 minutes. Stir occasionally.
- Add the water and stir again. Cover the pan and let the curry cook until the chicken is cooked through. This should take in the region of 15 minutes.
- Switch off the heat and stir in the chopped coriander and spring onions.
- Serve with a green salad.
Reena grew up thinking Indian cooking was a dark art where the quantities of spices required in each dish were innately known to a chosen few. It was only after she married an Englishman with a voracious appetite for Indian food that she started phoning home for cooking tips. She started her blog (coconutraita.com) in an attempt to document her family’s recipes and make Indian cooking accessible to all.