1 - 1.5 lbs chicken (skinless, in pieces, bone-in or boneless)
3 tbsp oil
1 tsp grated ginger
1 tsp garlic paste
1 bunch cilantro, stems trimmed off
3 small, hot green chilies
2 tbsp grated coconut
1/2 tsp pepper (or more - I like lots in this dish)
1 tsp salt
1/2 cup coconut milk
1/2 cup plain yogurt
1/2 a lemon
1. Marinate the chicken pieces in the yogurt, ginger-garlic and salt for 30 mins.
2. In the meantime, grind up the cilantro, green chilies and grated coconut in the food processor.
3. Heat up the oil on medium-high and saute the chicken pieces till they are beautifully browned. Add in the green paste and stir to incorporate. Turn the heat down to low, and pour in the coconut milk. Cover and simmer this mixture for about 15 mins till the chicken is cooked through and the sauce is thick and creamy.
4. Pour in the juice of 1/2 a lemon, sprinkle in the pepper then stir. Taste for seasoning. You might need more salt, a bit more coconut milk if it looks too dry, or some lemon juice. Once the seasonings are where you want them to be, you are done!