Marinate with turmeric powder and salt, and keep aside for 15 mins.
Now heat oil in a pan and fry the marinated chicken.
Fry till the chicken becomes semi soft.
Add the green chillies to it.
Add coconut cream and mix well.
Now add the yoghurt and salt to taste.
Let it cook till it thickens.
If needed, use 1/2 cup water to get the desired consistency.
Garnish with chopped coriander leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.