Light red chicken curry :)

Ingredients

Chicken - 500gm

Thick coconut milk - 500ml

Dried large red chillies - 10

Coriander seeds - 1 tbsp

Lime rind and juice - 1 tbsp

Spring onion -3 finely chopped

Small onion chopped - 1 cup

Cloves chopped - 2 tbsp

Coriander leaves chopped - 3bsp

Salt - to taste

Ginger paste, sugar and tomato sauce -1 tbsp each

Oil -2 tbsp

Preparation

Soak red chillies in hot water for 15 minutes. Drain and remove seeds and chop. Dry roast chillies and coriander seeds and grind it into a smooth paste. Clean and cut the chicken into pieces. Heat a wok, pour oil and sauté the chilli paste for 5 minutes. Stir in chopped small onion, cloves and spring onions, then lime rind and juice. Add chicken pieces, stir well and add a cup of coconut milk. Cover the wok and cook chicken on a low flame till done.To the cooked chicken add ginger paste, tomato sauce, sugar and salt to taste.

Stir in the remaining coconut cream and cook for 5 more minutes over a low flame. Finally add chopped coriander and serve hot.