Chicken in green gravy

In this dish, the chicken is cooked in a coconut and herbs paste, which imparts a garden-fresh flavor and fragrance. It’s best served with rice.

You’ll need:

1 whole chicken weighing about 1 kg, cut into medium to small pieces

2 onions, sliced

2 tomatoes, quartered

1 tsp minced ginger

2 tsp minced garlic

1 tbsp lime juice

1 tbsp salt

¼ cup oil

Coconut paste*

Garam-masala**

*Coconut paste:

   ½ cup grated coconut

   1 cup fresh coriander leaves (cilantro)

   ¼ cup fresh mint leaves

   4 green chillis
   Curd ¼ cup 

   Grind the ingredients into a smooth paste.

**Garam-masala:

     6 cardamoms

     6 cloves

     2 cinnamon sticks

     Roast and grind to a powder.

Preparation:

• Heat the oil in a large skillet. Add the onions and fry for a couple of minutes, until they are soft.
• Add the ginger and garlic, and stir-fry for 2-3 minutes, until they are browned evenly. Add the coconut paste and fry for 2 minutes or until the oil rises to the top.
• Add the chicken, salt and spice powder. Mix well, cover and cook for about 20 minutes over low heat, stirring occasionally, until the chicken is cooked and well seasoned.
• Add the tomatoes, fry for another minute, then remove from heat. Stir in the lime juice, just before serving.