skinless chicken leg meat
cut into small cubes
1/4 cup thinly sliced shallots
20 Green chilies, split
1 tbsp grated ginger
A few curry leaves
Salt to taste
2 tbsp oil
1.Heat the oil in a large pan and sauté the shallots till soft.
2.Add the chicken pieces and season with salt and sauté on high heat stirring frequently till the chicken pieces turn white on all sides.
3.At this point the meat would have given out plenty of liquid.
4. Close the pan with a tight fitting lid, reduce the heat to medium and cook for 8-10 minutes till the meat is tender.
5.Remove the lid and stir in the green chilies, ginger and curry leaves. Cook on medium high heat for a few minutes, stirring frequently till the chicken pieces are 6.cooked through and the pieces start to brown a bit.
7.Remove from the heat and stir in lemon juice if using. Serve hot with beer or a cooling cocktail.