4nosRed chilliessoaked in water for 1 hr, Kollamulaku
1tbspLemon juice
4nosGarlic pods
Vegetables:
1cupCarrots, Beans and Mushroomsliced very thin
1canCoconut milk
¼cupCoriander leaves
1tbspGingerchopped
SaltAs reqd
1tbspLemon juice
1tspThai ginger marinadeoptional
Instructions
Keep the coconut milk to rest for about 1 hr so that the cream separates.
Make a fine paste with the given ingredients and keep aside.
Heat a pan and add the separated coconut cream and ginger and if desired ginger marinade and bring to boil and cook on medium flame till oil separates.
Add curry paste and cook for 5 minutes.
Add chicken, vegetables, coriander leaves, lemon juice and salt and cook on low heat for about 5 minutes.
Add remaining coconut milk and bring to boil and cook till chicken and vegetables are done and gravy is little thick.