A Keralan dish from Madhur Jaffrey’s “A Taste of India” .
Cut the chicken breasts into 6 pieces and each leg into 3 or 4 pieces.
Mix the lemon juice with a quarter of the salt and all the sugar. Set aside.
Heat the oil in a heavy casserole over a medium high heat. When hot, put in the curry leaves and sizzle for 2 seconds, then add the shallots, garlic, ginger and the five chillies cut into rings.
Stir and fry for 5-6 minutes until the shallots have lightly browned. Add the tomatoes and continue to stir and fry for 4 minutes. Add the turmeric and cayenne and stir.
Put in the chicken and remaining salt and stir. Add 1/2 pint water and bring to a simmer. Cover tightly , turn heat to low and cook for 20 minutes, stirring once.
Add the slivers of green chilli, cover again and cook for a further five minutes. Stir in the lemon juice then increase the heat and cook uncovered for 10 minutes to reduce the sauce a bit. Keep spooning the sauce over the chicken.
Spoon off some of the fat before serving then serve with plain rice or bread and some Dal.