For the Lilli Chatni (coriander chutney): To wash the coriander, fill a bowl full of cold water and put the coriander in it. Move the coriander around in the water, then take it out and shake off the excess water. Roughly chop the stems and leaves and put them into a blender. Add the peanuts, lemon juice, salt, sugar, turmeric and 2 small chillies, and pulse them in the blender until the mixture has a smooth, almost pesto-like consistency. Add some water to help the mixture to blend if necessary. The result should be a smooth coriander chutney which is equally sweet, fiery and lemony. Add the remaining chilli, or more lemon juice, salt and sugar to balance it to your taste, then spoon it into your clean jar. For the Coriander Chutney Chicken: Throw the ginger, garlic and green chilli into a pestle and mortar, along with a pinch of salt, and bash up to a coarse paste. Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the onions and fry, stirring occasionally, for 6 to 8 minutes, until they are starting to turn golden. Transfer half of the onions to a bowl and put to one side. Add the ginger, garlic and green chilli paste and cook for around 3 minutes. Put the chicken pieces into the pan, seal them on all sides and add the chutney. Stir the chutney, pop the lid on and turn the heat down to medium-low. Cook for around 15 minutes until the chicken is cooked through and tender. In the meantime, transfer the onions from the bowl into a small frying pan and continue to cook them on a medium heat for another 10 to 15 minutes, until they are dark brown, soft and sweet, then take them off the heat. Add ½ teaspoon of salt (or to taste) to the chicken little by little, until it tastes just right, then take it off the heat. Scatter the caramelized onions over the top of the curry just before serving. Serve alongside some steaming hot basmati rice or a pile of hot, home-made chapattis