This curry is one of the most versatile recipes you must have in your culinary arsenal, its so easy and tasty, not to mention adaptable to most ingredients and palettes. Once again this is my mums original recipe and has been tweaked to perfection over the years. This features on our dinner table at least once a week because its simply yummy.

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INGREDIENTS
1 kg Chicken
2 tbsp. Cooking oil
2 cups Fresh coriander
1 cup Mint leaves, without stocks
6/10-nos. Green Chillies
10 Garlic cloves
1-inch Ginger
1tsp Pepper corns
1 tbsp. Cumin seeds
1.5 tbsp. Roasted coriander powder
5 nos. Cloves
5 nos. Green cardamom
1 inch Cinnamon stick
2 Onions, medium size quartered
Salt to taste
1 tbsp. Synthetic vinegar

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PROCEDURE
1. Cut chicken into eight pieces, wash and pat dry. I prefer leaving the skin on it add to the taste.
2. Blend all the ingredients in a mixer blender to a smooth paste.
3. Pour oil into a vessel, add the curry paste and fry on a high heat for a minute, add the chicken pieces, bring to a boil and reduce to a medium simmer, cover and cook for 20 minutes.

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VARIATIONS
1. Use 1 kg meat of your choice, Beef, Pork, Lamb, etc.
2. Fish curry - lightly season the 1 kg fish and fry for 1 minute per side in a pan, cook the curry until the raw taste has gone, about 10 minutes, add the fish and simmer for 5 minutes.
3. Prawn curry – cook the curry until done, 10 minutes, add 1kg prawns, bring to a boil and turn off the heat. Add cubed potatoes when you start cooking the curry in the beginning it adds a lovely flavour.
4. Veggie curry – add 1 kg veggies of your choice along with the curry paste and 1/2 cup of water, cook until the veggies are done on a medium flame for about 10 minutes.

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Pic courtesy; Maalvika Hariani