INGREDIENTS:

• 500 grams chicken with skin, cut into regular pieces
• 2 cups of banana stems (shown in the picture above)
• 3-4 Indian bay leaves 
• 2 large onions, coarsely grated
• 1" piece fresh ginger, ground
• 7-8 cloves of garlic, crushed and chopped fine
• A quarter tsp turmeric powder
• A quarter tsp freshly-ground black pepper
• 5-6 green chillies, scored lengthwise
• 1 tsp red chilli powder (this will add colour) (The heat will be just right as the curry is thickened with rice flour)
• 1 tsp coriander powder
• 1tsp  cumin powder
• 3 heaped tbs rice flour 
• Salt to taste
• 3 tbs mustard oil
• Serrated coriander for the garnish

(Using cumin and coriander powder is optional. The curry still works well without these ingredients.)

INSTRUCTIONS:

1. Heat the oil in a heavy-bottomed pan. 
2. When it comes to smoking point, add the bay leaves, green chillies and the onions.
3. Fry till the onions are translucent and then add the meat.
4. Cook on high flame stirring in between and keeping the pan covered with a lid.
5. Season with salt and continue to cook for about 20-25 minutes.
6. Add the banana stem pieces and stir well. If the curry threatens to catch at the bottom, add about a quarter cup of water.
7. Test to see if the chicken is cooked through. The stems do not need much time. Adjust the seasoning.
8. Add about 3 cups of water. That does sound like a lot but the rice flour will be added and the gravy will be thickened. (And it will thicken further when it cools down).
9. When the curry comes together, add a bit of water to the rice flour and make a paste. Add this to the curry stirring gently all the while so that no lumps remain.
10. Remove from the flame and transfer to a serving bowl. Garnish with chopped serrated coriander.
11. This curry goes best with rice.