Serves 6
Ready in 1H30
500 gr diced boneless chicken meat
1 tbs black pepper
1 tbs chilli pepper powder
half tsp cumin
1 big onion
3 cm fresh ginger root
200 grams tomato puree
1 tbs turmeric
200 ml coconut milk
250 grams cilantro puree*
5 tbs vegetable oil or ghee (butter)
* in a mortar (or a mixer), pestle to a consistency of a cream: 200 grams of fresh cilantro (weight refers to clean cilantro), 2 garlic cloves, 2 fresh green chilli peppers, 1 tbs cumin seeds, 1 tbs sugar, juice of half lemon, and water (if and as needed to obtain the consistency indicated).
In a casserole, heat the oil and fry the pepperm the chilli pepper and the cumin for 4 minutes until fragrant.
Add the onion (finely chopped) and fry until translucent.
Add the diced chicken and let cook (mediumhigh heat), for 15 minutes or until all cooking water is evaporated.
Add then the tomato puree, the tumeric, coconut milk and the cilantro puree. Bring to a boil and let simmer for 15/20 minutes.
Season with salt and serve with steamed Basmati rice.