5 tbsp vegetable oil
350g boneless chicken thighs, cut into 3cm cubes
2 tsp salt
1 medium red onion, thickly sliced
8 cloves garlic, sliced
Large thumb ginger, finely diced
20 curry leaves
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp Kashmiri chilli powder
1 tsp dried chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tbsp tomato paste
2 large fresh red chilli pepper, sliced
Large handful coriander
Season the chicken with the salt and heat the oil over a medium-high heat. Fry the chicken until browned on both sides. Add the onion to the pan and cook it until lightly golden.
Add the garlic and ginger, cook for a few minutes and then stir in the curry leaves, cumin and coriander seeds. Fry until the fragrances are released and then stir in the rest of the spices.
Fry for less than a minute, making sure the spices don’t burn, and then stir in the tomato paste and cook it out for around 3 minutes.
Add the fresh chilli and the coriander along with the juice of half the lime. Stir to combine, and then cook for around 10 minutes on a low heat. Add generous splashes of water throughout cooking to make sure that you maintain a thin sauce.
Serve with steamed rice and the remaining half of the lime, cut into wedges.
Chilli seeds in or out is up to you!