1/2 chicken – cut into bite size
2 stalks lemongrass – bruised
2 stalks coriander roots
1 sprig curry leaf
3 tomato – chopped coarsely
2 tomato – quartered
2 sprigs pudina leaf
100 ml coconut milk
Salt, sugar and pepper to taste
15 dried chilli (soaked in hot warm till soft)
5 fresh red chilli
1 cm ginger
3 cloves garlic
1 big onion
1) Heat oil in a wok and saute blended ingredients with lemongrass, coriander roots and curry leaf till aromatic. Add in chopped tomatoes and stir slowly over medium heat for 10 minutes.
2) Add in chicken and pudina leaf, stir to mix evenly, covered and cook till chicken is cooked through. Add in coconut milk and lower heat and simmer for about 5 minutes or until gravy has thickened.
3) Add in quarted tomato and season with salt, sugar and pepper to your preference. Stir to mix evenly and cook for 1 minute.
4) Serve hot and top with some fresh pudina leaves.