Green Chicken Curry

1: Dry roast cumin, coriander seeds and white pepper until aromatic and add it to a blender along with all the ingredients for the paste and blend into a smooth paste and set aside.

2: In a pan pour coconut oil and saute the prepared paste on a moderate flame until the raw flavour disappears.

3: Add the chicken thighs, potato and salt. Mix and cook for 10 minutes on moderate heat or until thoroughly cooked.

4: Pour coconut milk, mix till it combines and bring it to a boil.

5: Cover and simmer for 10 minutes.

6: Add the sliced brinjal and cook for 2-3 minutes on a high flame or until cooked.

7: Serve hot along with some rice.