Chicken curry with coriander chutney; or lilli chatni anna murghi kari

Pour the oil into a frying pan with a lid and place over medium heat. When the oil is hot, add the onions and cook for 6-8 minutes.

Grind a piece of ginger of about 5 cm, the garlic and the green chili pepper with a pinch of salt in a mortar and pestle until a paste is obtained.

When the onion is browned, set half aside.

Add the ginger, garlic and chili paste to the onion and cook for about three minutes.

Add the chicken and sear on all sides.

Add the chatni, stir, cover and turn the heat to medium low. Cook for about 15 minutes.

Meanwhile, take the reserved onion and cook it over medium heat for about 10-15 minutes more, until it has a dark golden color.

Add salt to taste to the chicken until you get the desired flavor.

Sprinkle with toasted onion just before serving and serve with basmati rice.