This is possibly my favourite home-cooked curry. It's a great texture, has a bit of kick, and fantastic flavour. I cook it pretty much as per the recipe except wih diced chicken breast and slightly less salt. It took longer to reduce down than the recipe suggests so leave yourself plenty of time to cook it. The sauce ends up nice and thick and very green.
This comes highly recommended.
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recipe requested, so here it is - mine turned out closer to red than green (extra toms and not as much coriander - plus marinade was 'bitty' not smooth - but still very nice):
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5 garlic cloves chopped
2 tsp lemon juice
4 chicken legs/breasts chopped
1 tom/140g
90g fresh coriander leaves and stems
2-3 green chillies
1 tsp tom puree
3 tbsp olive oil
250ml nat yog lightly beaten
combine ginger, garlic 1/4 tsp salt, lemon juice, 2tbsp water in blender
rub into chicken and put in fridge for 30 mins-24 hours
using uncleaned blender, blend tom, coriander, chillies, tom puree, 3/4 tsp salt, 2 tbsp water
oil hot in pan, add chicken - fry until brown
add tom mixture from blender until thick and clingy (10 mins)
add yog. cook until yog disappears and sauce is thick (5 mins)
cover, very low heat (5-10 mins) - add water if required