550 g skinless boneless chicken thighs
½ tsp salt
½ tsp ground black pepper
1 tsp red chilli powder
1 tsp ground coriander seed
1 tbsp (15 g) ginger garlic paste
2 tbsp coconut oil
2 bay leaves
1 cinnamon stick
1 green chilli pepper
100 g white onions
100 g mushrooms
425 ml coconut cream
20 curry leaves
1 tbsp fresh cilantro, chopped
Chop the chicken into bite-sized pieces. In a bowl, combine the chicken with the salt, pepper, red chilli powder, ground coriander and ginger garlic paste. Allow to marinate for a few minutes.
In a heavy bottom saucepan, heat the coconut oil. Once it gets hot, add the bay leaf and the cinnamon stick.
Add the green chilli pepper and chicken. Pierce the skin of the chilli or chop it to prevent it from exploding. Sometimes they burst when cooked whole.
Cook the chicken until it starts to get some colour. Add the onions and mushrooms and stir well to combine.
Once the mushrooms start to release their juice, add the coconut milk and the curry leaves.
Bring to a boil and simmer for about 5-6 minutes until all the flavours are well infused and the onions have softened.
Season with salt and finish with a generous sprinkle of coriander.