Recipes
RECIPE: (serves 4)
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3 tablespoons of our Kori Rotti spice blend
1 Kg of chicken curry cut
8 tablespoons of ghee (clarified butter)
100 gms grated coconut
200 - 300ml coconut milk
2 large red onions
5 pods garlic
1 tomato (finely chopped)
3 sprigs - Curry leaves (optional)
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Step 1:
Heat a pan, add 2 tablespoon Ghee. Add 1 sprig curry leaves (if using) and fry until crisp. Add chopped onions and garlic, fry until lightly browned. Let it cool.
Step 2:
In a blender add grated coconut, shashi's spice blend, fried onion-garlic mix and enough coconut milk to form a smooth paste. Set it aside.
Step 3:
In a large heavy bottomed pot add 6 tablespoon ghee. Add remaining curry leaves (if using) and fry until crisp. Add cleaned chicken with a sprinkle of salt. Stir and cover on low heat until chicken releases it's juices.
Step 4:
Add chopped tomato and let it simmer until almost cooked through.
Step 5:
Add the ground spice paste to the pot with 2 cups of water. Stir, taste, adjust salt. Add water to bring the curry to a pourable consistency. Bring to a boil. Add remaining coconut milk, stir, check salt and it's ready!
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SERVE HOT OVER ROTTI or RICE and enjoy!
