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Country chicken curry

Latha Gopalas Rajo from Coconut Coast
Fiery bird's eye chillies add bite to this pungent chicken curry prepared by village local, Latha Gopaldas Rajo

Country chicken curry

Method

1. Cut the chicken into twelve pieces and set aside. Soak the turmeric in about 50ml water for 30 minutes.

2. Using a mortar and pestle or food processor, grind the turmeric, its soaking liquid, the peppercorns, chillies, garlic, ginger, tomatoes and shallots until they become a smooth paste.

3. Mix this paste with the chicken in a large pan and simmer for about 20-30 minutes until the chicken is tender. The sauce should still be quite thin. Garnish with chopped coriander and serve the curry with a mound of steaming rice.

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Serves: 4

Prep: 15 min, plus 30 mins soaking time
Cook: 30 min

Ingredients

Ingredients

1 (about 1kg) chicken
1 piece of fresh turmeric (3cm), peeled and roughly chopped
50ml water
1 tsp peppercorns, heaped
6 green bird's eye chillies
4 garlic clove, roughly chopped
1 piece of fresh root ginger (3cm), roughly chopped
200g Tomatoes, chopped
100g Shallots, sliced
3 tbsp coriander leaves, chopped