- 2 cloves garlic, chopped roughly
- 1 tablespoon minced fresh ginger root
- 1 large jalapeño chilli, stemmed, halved, and chunked
- zest of 1 lemon
- 1/4 cup water
- 1 onion, chopped roughly
- 2 tablespoons vegetable oil
- a few bone-in, skinless chicken pieces (or pieces of skinless, boneless chicken — we do approximately 4 chicken breasts)
- 1 cup sliced carrots
- 1 1/2 teaspoons Hot Madras Sambar Curry Powder
- 1 (14-ounce) can unsweetened ‘light’ coconut milk
- Fresh lemon juice, to taste
- 1/2 to 1 cup loosely packed chopped fresh cilantro leaves
- Salt, to taste
In a blender combine the onion, garlic, ginger root, chilli, lemon zest, and water and blend until puréed. This could also be done in a mortar and pestle if a blender is not available — a purée or paste is the end result that is desired.
In a dutch oven heat oil over medium heat until hot. Add the paste and cook it, stirring, for 3 minutes.
Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly coloured on both sides, for about 10 minutes.
Add the curry powder and cook, stirring and turning, for 5 minutes.
Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through.
Stir in the lemon juice, and the cilantro.
Serve with basmati rice.