Mangalorean chilli chicken
(Serves six as part of a starter)
500g boneless chicken breast
50g red chilli paste
Salt and a little water
6 split green chillies
Cut the chicken into short thin strips. Make a coating with cornflour chilli paste and a little water. Heat enough oil in the kadhai (wok) to deep-fry the chicken for about 10 minutes.
Stew the yogurt chillies and curry until the flavours are mingled. Drain the chicken and toss in the yogurt mixture.