1 cup chicken stock 1/2 cup coconut milk Salt to taste 1 teaspoon coriander leaves for garnish
Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken cubes for 2 - 3 minutes over medium heat, until the pieces are turn golden brown. Remove the pieces from the pan.
Heat some more olive oil in the same pan and saute the onion and ginger - garlic paste for 4 - 5 minutes.
Add chopped coriander, mint leaves, pepper corns and fenugreek powder. Add chilli sauce, garammasala powder, chicken stock and the coconut milk. Finally, add the chicken pieces and salt to taste. Cook on a low heat for 30 - 35 minutes.
Serve with rice and garnished with coriander leaves.