Chicken Curry

This recipe started out as a chicken tiki masala, but slowly evolved into its present pseudo-Thai form. It is amazingly good, and especially excellent for invalids: it is easy to eat even with a sore throat, and many of the ingredients are excellent for health.

Ingredients

2 chicken breasts
½ onion
6 cloves of garlic
2 jalapeño chilies
1 serrano chili
2 inches fresh ginger root
coriander leaves
2 Tbsp. red chili or chili & garlic paste
¼ cup lemon or lime juice
½ cup red wine vinegar
2 tsp. coriander seeds
1 tsp. cumin seeds
1 Tbsp. dried ginger root
6 cardamom pods
2 tsp. ground mustard seed
1 tsp. mustard seed
4–6 in. lemon grass
dried red chilies
turmeric
paprika
pepper
1 can (15 oz.) coconut milk

Chop the chicken very finely indeed, to the consistency of ground meat; do likewise with the onion, garlic, fresh chilies, fresh ginger root (slice first against the grain to ensure short fibres) and coriander leaves, and place all in a bowl. Add chili paste, juice and vinegar. Grind whole spices (save for mustard seed) well in a mortar; add to bowl. Slice dried chilies lengthwise into slivers; add too. Massage seasonings and meat, then let sit for 30–60 minutes. Fill pot with coconut milk; add a can of water and meat/spices; boil. Meanwhile, soak lemon grass in warm water. Five minutes before done, slice lemon grass very finely, then chop and toss in pot along with soaking-water. Do not be afraid of adding pepper flakes or cayenne to increase the heat. Exceedingly good.