Chicken curry with coconut milk

Coarsely crush the ginger and garlic in a mortar and pestle, or use a grater.

Mix the Kashmiri chilli powder, curry powder and turmeric with about a quarter cup of water into a spice paste.

Heat oil over medium heat; add the sliced onions with a quarter teaspoon of salt and fry on medium-high, stirring often, until soft and their water has dried, without browning much.

Add the crushed ginger and garlic and stir two minutes.

Add the bone-in skinless chicken and fry on medium-high until it takes on a creamish colour.

Add the spice paste and stir on medium heat two to three minutes.

Add the tomato, the quarter cup of water rinsed from the spice cup and a heaped teaspoon of salt; cook until the tomatoes break down and turn mushy.

Add a cup of hot water and three whole green chillies; cover on low heat 30 minutes or until the meat almost falls off the bone, stirring now and then.

At the 20 minute mark remove the lid, add a teaspoon of garam masala and raise the heat to thicken the gravy, if wanted.

Add a cup of thick coconut milk, lower to medium so it does not split, and keep on medium-low five minutes.

Add coriander and mint leaves; switch off the heat and add fresh lemon or lime juice, squeezed through the hand to catch the seeds.