Malvani Chicken Curry

1. Rinse the chicken pieces and pat dry, then rub them with half the ginger and garlic paste, the turmeric and a little salt; set aside to marinate for 20 minutes.
2. Heat 1 tablespoon of the oil in a frying pan and gently roast the sliced onions and grated coconut over medium heat, stirring often, until deep golden brown and fragrant, about 8 minutes. Let it cool, then blend with a splash of water to a smooth dark masala paste.
3. Heat the remaining oil in a heavy pan, add the slit green chillies and the rest of the ginger and garlic paste and fry for a minute until aromatic.
4. Add the marinated chicken and sear over medium-high heat for 5 minutes until lightly coloured on all sides, then stir in the chilli powder and ground coriander and cook for another minute.
5. Stir in the blended coconut-onion masala and cook for 4 to 5 minutes, stirring so it does not catch, until the oil begins to separate at the edges.
6. Pour in the water, season with salt, bring to a simmer, then cover and cook gently for 20 to 25 minutes until the chicken is tender and cooked through, reaching an internal temperature of 75C (165F).
7. Uncover, stir in the garam masala and simmer for a further 3 minutes to thicken the gravy. Adjust salt, scatter over the chopped coriander leaves and serve hot with rice or bhakri.

You'll use: Oven · Frying pan / skillet · Pan · Saucepan · Blender