- 1, 2 or 3 large green chillis (depending on your heat preference), deseeded and chopped
- ½tsp each turmeric, ground coriander and cinnamon
- 2.5cm (1in) piece fresh root ginger, peeled and grated
- 2 garlic cloves
- 3tbsp flavourless oil, such as groundnut
- 10 curry leaves
- 2 cloves
- 2 onions, sliced
- 12 skinless chicken thigh fillets, cut into large chunks
- 200ml (7fl oz) coconut cream
- large bunch fresh coriander
- juice 1 lime
In a pestle and mortar (or you can use a hand blender), pound together the chillies, turmeric, coriander, cinnamon, ginger and garlic with a pinch of salt and a spoonful of water.
Heat the oil in a large sauté pan or wok, then fry the curry leaves for a minute. Now add the fresh paste and stir well, cooking the spices. Stir in the cloves and onions and cook over a low heat for 10 minutes.
Add the chicken and stir well so that it just colours. Add the coconut cream and gently simmer until the chicken is cooked through, about 20 minutes. If the sauce evaporates too quickly, turn it down further and add a little more water. Taste for seasoning; it will probably need salt.
To serve, roughly chop the coriander and stir in with the lime juice.
If you like, you can prepare the curry the day before, adding just half the coriander. To serve, heat through and stir in the remaining coriander.