• 1 tablespoon groundnut oil
  • 2 onions, thinly sliced
  • 2 fresh red chillies, deseeded and thinly sliced
  • 6–8 curry leaves
  • 200 ml (7 fl oz) water
  • 3 garlic cloves, crushed
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1 tablespoon ground coriander
  • 2 tablespoons Madras curry powder
  • 500 g (1 lb) minced chicken
  • 400 g (13 oz) fresh or frozen peas
  • 4 tablespoons lemon juice
  • small handful of chopped mint leaves
  • small handful of chopped coriander leaves
  • salt

Heat the oil in a large wok or frying pan over a medium heat. Add the onion, chilli and curry leaves, and stir-fry for 4–5 minutes. Add 4 tablespoons of the measured water and continue to stir-fry for a further 2–3 minutes.

Add the garlic, ginger, ground coriander, curry powder and chicken, and stir-fry over a high heat for 10 minutes. Add the remaining measured water and the peas, and continue to cook for 6–8 minutes until the chicken is cooked through.

Remove from the heat and stir in the lemon juice and herbs. Season to taste, and serve immediately with warmed chapatis and natural yogurt.

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