Recipe Instructions:
Ingredients
1/2 kg chicken
2 green chillies
2 cloves garlic
1 teaspoon of grated ginger
1 tablespoon of lemon juice
240ml thick coconut milk
1/2 teaspoon of turmeric powder
1/2 teaspoon of grounded cumin
1/4 teaspoon of grounded coriander
2 tablespoons of vegetable oil
Tomatoes to be chopped
1/2 medium-size onion chopped
2 cloves of garlic to be grated
1 green chilli thinly chopped
1 teaspoon grated ginger
Salt
Lemon juice and coriander leaves/cilantro leaves to serve.
Preparation method
Prepare the chicken by mixing all the ingredients under the marinade and coating it well onto the chicken.
Marinate for about two hours. Light a charcoal grill or preheat an oven to 180°C/ 350°F.
Lightly brush the chicken with oil, then place it on the grilling rack or the baking tray.
Grill for 30 - 40 minutes, or until done. Meanwhile, heat two tablespoons of oil into a saucepan over medium heat.
When it is hot, add the onion, frying for about 5 minutes or until it's barely caramelized.
Add the garlic, ginger and green chilli, stirring till fragrant. Add the tomatoes and cook until soft.
Add the ground cumin, coriander, turmeric, and about 1/4 teaspoon of salt and continue stirring.
Add any remaining marinade.
Mix in the coconut milk, lower the heat, and occasionally stir till the sauce thickens a bit.
Place the chicken in the sauce to heat through, spooning the sauce over it.
If the sauce is very thick, splash in some water.
Cover and simmer for 5 minutes.
Taste the sauce, adjust seasoning with salt, and then garnish with coriander or cilantro.
Serve with lemons and rice.
