Green masala, made with green chillies and coriander, and sometimes mint, is a popular flavouring in Goa. Here it is used to marinate the chicken, which is then simmered in coconut milk
50g ginger, chopped
2 cloves garlic, chopped
4-5 green chillies, seeded and sliced
15g coriander leaves and young stems
water or lemon juice
750g chicken breasts and/or thighs, boned
1 tablespoon sunflower oil
about 200ml coconut milk
Put the ginger, garlic, chillies, coriander and salt to taste into a food processor and blend to a paste with a little water or lemon juice. Cut the chicken pieces in half, put them in a bowl and coat them with the masala. Cover and leave to marinate for 30 minutes.
Heat the oil in a large, preferably non-stick, frying pan and fry the pieces of chicken, turning them once. Pour over the coconut milk, let it simmer for 10-15 minutes so that it thickens slightly to form a sauce for the chicken. Serve with rice.