500 gBoneless and skinless chicken breasts, cut into 4cm piece
200 mlCoconut milk
Plain basmati rice, to serve
1In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger,
garlic, salt and two shallots with 1 tbsp of the oil and
2 tbsp cold water to make a coarse to medium paste.
2In a bowl combine the chicken and the spice paste so
all the chicken pieces are coated, allow to marinade
for 20 minutes or longer if possible.
3Heat the remaining oil in a heavy-based pan.
4Add the curry leaves and cloves and fry for a minute.
5Then add the chicken and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
6Tip in the remaining shallots and continue frying for 10-12 minutes until they are lightly brown on the outside.
7Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
8Pour over the chicken and mix well.
9Simmer for 5-7 minutes until the chicken is cooked.