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1
Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.
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2
Put the olive oil in a hot wok or medium-sized cooking pot.
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3
When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
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4
Add the minced ginger and garlic to the onion and cook for 2 minutes. Continue cooking on medium-high heat. Stirring occasionally.
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5
Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
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6
Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
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7
Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
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8
Add the chicken to the pot and cook for 3 minutes on the same heat level.
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9
Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
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10
Take the lid off the pot and cook the food on medium-high or high heat until most of the water evaporates and the chicken is well-cooked.
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11
Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.
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12
That's it! You've created one of the best Indian dishes you could eat! I hope you enjoy it. I recommend serving this dish with steamed Basmati rice!
