Ingredients:
For Green Paste
grind together with a little water
6-8 green chillies
3 spring onions, chopped along with the green part (or 2 small button onions)
4 lemon grass leaves (optional)
2” piece ginger
3 tbsp. coriander leaves.

For Main Dish
1 chicken, about 700-800 gms, cut into pieces of your choice
1 ½ cups coconut milk
1 ½ tsp. salt
a tiny piece of gur (jaggery)
1 tbsp. dhania powder
1 tbsp. jeera powder
2 tbsp. oil.
   
Method:

1. Prepare the green paste by grinding everything together given under the green paste in the grinder.
2. Use little water if required for grinding. Grate one coconut. Soak in 1 ½ cups of warm water for 1-2 hours.
3. Churn in the mixer and strain to extract coconut milk.
4. In a dish add oil, green paste, coriander and jeera powder. Mix well.
5. Micro high uncovered 3 minutes. Add chicken. Mix well.
6. Micro high covered 4 minutes. Add salt, jaggery and coconut milk. Mix well so
7. that jaggery dissolves. Let stand 2-3 minutes.
8. Serve garnished with chopped red chillies or coriander or basil leaves.

Note: This dish is supposed to be very hot. If a lesser hot dish is desired, reduce green chillies to 4-5. Instead of chicken, mixed vegetables can also be used.