Ingredients
For the Green Chutney:
100g/4oz/2½cups fresh green coriander, finely chopped
50g/2oz fresh mint leaves
12-15 fresh hot green chillies, roughly chopped
8-10 garlic cloves, peeled and finely chopped
5cm/2in piece of fresh ginger, peeled and finely chopped
100g/4oz/1cup freshly grated coconut
You will also need:
6tbsp vegetable oil
2 meduim-sized red onions (180g/6oz), finely chopped
1 tsp finely grated ginger
1 tsp crushed, peeled garlic
450g/1lb skinned chicken pieces, cut into 5cm/2in pieces
¾-1 tsp salt
3-4tbsp lemon juice
Method
1. Put all the ingredients for the green chutney into an electric blender. Add 8tbsp water and blend to a paste. Set aside.
2. Heat 3 tbsp of the oil in a large, wide preferably non-stick pan or wok over high heat. When hot, add the onions. Stir and fry for 3-4 minutes until they begin to brown. Add the ginger and garlic. Stir once. Put in the chicken pieces and ½ tsp of the salt. Stir and fry for 2-3 minutes. Add 120ml/4fl oz/½cup water and bring to the boil. Cover and simmer for 15 minutes.
3. Heat the remaining 3 tbsp oil in a separate, large frying pan or wok over high heat. When hot, add the chutney. Stir and cook for 6-8 minutes until the oil separates from the chutney. Add the chicken pieces, their juices and ¼-½ tsp salt. Stir and cook over a meduim heat for 12-15 minutes or until the sauce has reduced to just coat the chicken and the chicken is tender. Add the lemon juice and toss to mix.
