Ingredients:
3 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 fresh green chilli, slit lengthways
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
pinch of salt
500g/1lb 2oz skinless chicken
breast fillets,cubed
1 teaspoon garam masala
1/2 teaspoon ground black pepper
Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside. Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown. Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally. Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes. Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through. Stir the ground pepper into the mixture, then remove the pan from the heat and serve.
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