Ingredients:

• For the Curry Paste:
• 1/2 cup – Garlic Cloves (finely chopped)
• 4 large dried Kashmiri chillies
• 1 big Onion (finely chopped)
• 1 tbsp – chopped Lemon grass
• 45 g – Galangal (Thai ginger)
• 2 Shallots
• 1/2 tsp – kaffir Lime rind or Lime rind
• 2 tbsp – dried Coriander seeds
• 1 tbsp – Cumin seeds
• 1 tbsp – Cinnamon powder
• 1 tbsp – Star anise powder
• 70 ml – oil
• Others:
• 750 g – Chicken cubes (boneless)
• 40 ml – oil
• Salt to taste

Method:

1. Heat 70 ml oil in a frying pan and saute the Kashmiri chillies, onions and garlic till light brown.
2. Remove and grind to a paste along with the other ingredients, except the oil and the chicken cubes.
3. Heat 40 ml oil and quickly brown the chicken pieces on a medium flame.
4. Add the ground paste, salt and mix.
5. Cover and cook on a low flame.
6. Mix gently at regular intervals.
7. Add little water if required.
8. Cook till the chicken pieces are tender.
9. Serve hot with steamed rice.

Recipe courtesy of Anita Raheja