Recipes
RECIPE: (serves 4)
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RECIPE: SERVES 4
Shashi’s Masala: 100gm
(you can always add more later
for extra spice)
750gm - 1kg CHICKEN IN BONE
(DRUMSTICKS OR CURRY CUT)
8 TBSP OF GHEE
4 SPRIGS OF CURRY LEAVES
5 PODS GARLIC
2 LARGE ONION - CHOPPED
1 RIPE TOMATO - CHOPPED
1/2 CUP FRESH GRATED COCONUT
250ML COCONUT MILK
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STEP 1: In a pan heat 2 tbsp of Ghee- add half the curry leaves, fry till crisp. Add garlic and onions. Fry until the onions are slightly brown.
Allow it to cool
STEP 2: In a mixer, blend the fried onion-garlic mix with Shashi’s Masala, grated coconut + ½ the coconut milk & water to make a fine, smooth paste.
STEP 3: In a large heavy bottomed pan, heat 6 tbsp of ghee. Fry remaining curry leaves until crisp. Add chicken with a little salt and let it cook for a few minutes.
Step 4: Add chopped tomato to the same pot and cook until mushy.
Add the prepared paste to the pot and stir everything together until chicken is cooked through. Add water as required to achieve a pourable consistency.
STEP 5: Add remaining coconut milk . Adjust salt to taste. You can add more Shashi’s masala if required , stir and cook until chicken is tender.
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SERVE HOT OVER ROTTI or RICE and enjoy!
