Coriander chicken curry

Cut the chicken into bite-size pieces, keeping a little fat on for flavour.

Blend the coriander leaves with stalks, the green chili and four cloves of garlic to a paste with a little water.

Blend the ginger and the eight cloves of garlic with a little water into a ginger garlic paste.

Marinate the chicken with three fourth cup of yogurt, one tablespoon of the ginger garlic paste, one tablespoon of the coriander sauce, half a teaspoon of turmeric, half a teaspoon of chili powder and one tablespoon of oil; mix well and refrigerate at least half an hour, longer is better.

Heat four tablespoons of oil in a pan, add the finely chopped onions and stir on medium heat without browning them much.

Add the ginger garlic paste and stir on medium heat until the mixture looks a little dry.

Add the marinated chicken, raise the heat to high and stir a few minutes, then add the salt.

Cover the pan and cook 15 minutes on medium heat, stirring from time to time.

Meanwhile dry roast the coriander seeds in a pan on low heat, taking them off as soon as they turn a little brown; too dark and the whole curry turns bitter. Cool and grind in a spice grinder.

Uncover, stir half a teaspoon of salt into the blended coriander sauce, add the sauce to the chicken and then the ground coriander.

Raise the heat to high and fry the chicken with the coriander sauce until the gravy thickens a little. The coriander sauce goes in at the end so its flavour is not lost.

Add half a teaspoon of freshly ground black pepper, about one teaspoon of lemon juice and one tablespoon of butter, cover and cook 5 minutes on very low heat.