1. Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside. 2. Put the olive oil in a hot wok or medium-sized cooking pot. 3. When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally. 4. Add the minced ginger and garlic to the onion and cook for 2 minutes. Continue cooking on medium-high heat. Stirring occasionally. 5. Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir. 6. Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute. 7. Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute. 8. Add the chicken to the pot and cook for 3 minutes on the same heat level. 9. Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally. 10. Take the lid off the pot and cook the food on medium-high or high heat until most of the water evaporates and the chicken is well-cooked. 11. Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes. 12. That's it! You've created one of the best Indian dishes you could eat! I hope you enjoy it. I recommend serving this dish with steamed Basmati rice! ---------------------------------------------------------------------------
Nutrition
Ingredients
