Spice it up with Chilli Lime and Coriander Chicken

'Bangali' taste is all about the kick and the spice and when it hits you hard it makes you cry and you might as well retire to your own bed crying. Hahaha! This one is not as hot and just a modified version giving my own twist and magic as follows.

Ingredients you need:

1. 1kg skinless chicken cut into curry pieces

2. Coriander paste - 1 small bowl

3. Kaffir lime - 1 (cut into 4 pieces)

4. Chillies - 4 or 5 slit lengthwise

5. Paste of 3 medium sized onions

6. 2 teaspoons each of ginger and garlic paste

7. 1/2 teaspoon

8. Salt as per taste

9. Vegetable oil for cooking

Marinate the chicken pieces in coriander, ginger, garlic and onion paste, kaffir lime or "gondhoraaj lebu" as it's popularly known in Bengal and slit green chillies. Also add a little bit of salt for taste and leave it aside for thirty minutes.

Begin the cooking process with adding enough amount of oil to the wok and let all the marinated chicken be transferred into this vessel with much ease as the oil warms up. Remember to take out all the pieces of kaffir lime once the marinated chicken goes into the wok for frying. Keep stirring the marinated chicken and make sure it turn a nice pinkish hue as it's cooked further. Once the chicken is leaving out oil and the gravy looks quite thick add two cups of boiled water to the gravy and adjust the seasoning accordingly. It will allow the chicken to float on top and the liquid should be able to cover almost all the curry pieces properly. Allow it to simmer for fifteen or twenty minutes intermittently stirring the gravy while seeing how the consistency looks from the top. Once the chicken is almost cooked through and about ten minutes prior to turning off the gas you may add the kaffir lime leaves which adds an extra hint of lemony tang to the dish giving a soothing aroma that touches the senses in the most quaint of ways.

Check if the pieces are cooked through properly and turn off the gas once the gravy has turned to a desirable consistency and it is ready to be now served with rice or even hot chapatis. It's a simple and easy dish that takes roughly fifty or sixty odd minutes. Last but never the least, add a few slit green chillies and "gondhoraaj lebu" or kaffir lime pieces for garnishing this chicken dish.