chicken curry

INGREDIENTS
1 Whole Chicken
1 piece Fresh (3cm) Turmeric (Peeled And Roughly Chopped)
50ml Water
1 teaspoon Peppercorns (Heaped)
6 Green Bird's Eye Chilli's
4 Cloves Garfish (Roughly Chopped)
1 piece Fresh Root Ginger (3cm - Roughly Chopped)
200g Tomatoes (Chopped)
100g Sliced Shallots
3 tablespoons Coriander Leaves (Chopped)
Method
Cut the chicken into twelve pieces and set aside.
Soak the turmeric in about 50ml water for 30 minutes.
Using a mortar and pestle or food processor, grind the turmeric, its soaking liquid, the peppercorns, chillies, garlic, ginger, tomatoes and shallots until they become a smooth paste.
Mix this paste with the chicken in a large pan and simmer for about 20-30 minutes until the chicken is tender.
The sauce should still be quite thin.
Garnish with chopped coriander and serve the curry with a mound of steaming rice.