Chicken Madras (hot curry)

• 4 chillies
• 2 tsp coriander (ground)
• 1 tsp mustard seeds
• 2 tsp turmeric
• 1/2 tsp ground ginger
• 1 pinch pepper
• 150 grams creamed coconut
• 55 grams ghee
• 4 clove garlic
• 2 onions
• 750 grams chicken breast chopped into smalk chunks
• 2 cup chicken stock
• 1 dash lemon juuce
• 1 pinch salt

1. dissolve coconut in 300ml of boiling water
2. chop chillies finely and add to bowl with turmeric, mustard seeds, coriander, ginger, pepper and stir in a small amount of coconut to create a paste
3. melt ghee in a frying pan or wok with a lid over a medium high heat
4. add chopped onions and garlic to melted ghee, lower heat and stir until onion slightly brown
5. add paste mixture and stir for a couple of minutes
6. add the chicken and stir into the mixture for 1 minute before adding stock
7. bring to boil and then lower heat to low, cover abd simmer for 1.5hrs.
8. stir occasionally to stop chicken sticking to base of pan
9. lift lid and add remaining coconut, lemon juice and salt.
10. Bring to boil then reduce heat again for 20mins or until the sauce has reduced slightly
11. serve with pillau rice and garnish with a sprig of freshh coriander

chillies, coriander, seeds, turmeric, ground ginger, pepper, coconut, ghee, clove garlic, onions, chicken, chicken stock, lemon juuce, salt

Taken from cookpad.com/us/recipes/331165-chicken-madras-hot-curry (may not work)