2 tbsp sunflower or vegetable oil
1/4 tsp brown or black mustard seeds
pinch of asafoetida (optional)
5-6 curry leaves, washed and chopped
500g chicken fillets, skinned and diced into 2cm pieces
1 tsp ground cumin
1/2 tsp ground Coriander
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp red chilli powder
2 tbsp coconut cream
juice of 1/2 a lime
1 tsp root ginger, peeled and grated
a few fresh coriander leaves, to garnish
Heat the oil in a saucepan or wok and add the mustard seeds, asafoetida, if using, and curry leaves and fry for half a minute stirring continuously, until well combined and aromatic.
Add the chicken and fry for 5-7 minutes until the chicken turns white on the outside. Add the cumin, coriander, turmeric, salt and chilli powder and continue mixing for 2 minutes.
Mix the coconut cream with 4 tablespoons of water and pour the mixture into the pan, stirring continuously for a couple of minutes. Cook for one minute and then stir in the lime juice and ginger. Garnish with fresh coriander leaves.
Serve with hot basmati rice.