This spicy green chicken cafreal curry is made with fresh ingridients. You can make prepare the chicken cafreal in a drier version or add a little more water to the cooking process to create more gravy.
Start by blending all the paste ingredient fine and smooth and keep aside.
Rinse, clean and if you use boneless, cut the chicken into bite size strips. If you use thighs, make some cuts with a knife into the meat.
Massage the paste into the chicken and marinate the chicken covered in paste for 1 hour. (The longer you keep it marinated the better, I usually keep it for some hours for the best result)
Once the Chicken marinated long enough, take out a pan and fry the chopped onion translucent on low heat. Increase the heat and add in the chicken with the marination and cook the meat on both sides evenly for a few minutes, then add in water. Cook for about 10-15 minutes, till the chicken is cooked but not too dry on medium heat.