Kerala Paste:
2tbsp chilli powder, or less to taste
1tsp ground coriander
1/2tsp ground turmeric
1/2tsp fresh ground black pepper
1 small onion
2 cloves garlic
15g piece fresh root ginger, peeled and grated
Juice 2 small lemons
1tsp vegetable oil
For the chicken:
3-4 small boneless chicken portions, cut into cubes
1 onion, finely sliced
3 green chillies, seeded and shredded
25-30g piece fresh root ginger, peeled and sliced
1 large clove garlic, finely chopped
Few curry leaves, crumbled
3 tomatoes, skinned, seeded and chopped
1/4tsp each chilli powder, ground coriander and turmeric
6 small waxy potatoes, cooked in their skins and peeled
Salt to taste
Chapatis to serve

1. Mix the first four ingredients together in a small bowl. Process or puree the onion, garlic and ginger together with the lemon juice and oil. Then stir in the dry spices to give a thinnish paste.

2. Add the prepared chicken pieces to the paste, mix well and set aside to marinade.

3. Prepare the remaining ingredients and spices. Heat about an inch of oil in a shallow pan and deep-fry the drained chicken pieces turning occasionally until golden. Drain on kitchen paper.

4. Meanwhile heat a little oil in a large frying pan and sauté the onion, chilli, ginger and garlic for about 5 minutes until softened. Add the curry leaves, tomatoes, pinch of salt and spices and continue cooking until the tomatoes begin to soften.

5. Add the chicken pieces and the potatoes and stir gently over a medium heat for a few more minutes until well mixed. Serve with warmed chapatis and rice if you wish.

Tip:

Make at least double quantity of the paste and store in a jar in the fridge for future use.

Food Features rating: Try a New Curry Flavour.