Coconuts are highly nutritious and rich in fibre, vitamins and minerals. For making curry paste I usually include coconut meat, in this recipe I experimented merging the benefits of buttermilk with the flavour and nutrients of coconut meat.
For this very delicious curry:
- Marinate the chicken pieces (- about 1 ½ kg of chicken) in:-
- One teaspoon of Kashmiri chilli powder (- has mild pungent flavour and gives food soft red colour)
- One teaspoon of garam masala
(Feel free to manipulate with the quantity of the above spices according to your preference of taste.)
- Half a teaspoon of turmeric powder
- Half a litre of buttermilk
- For the curry paste, grind these ingredients into a smooth paste using water:-
- Finely grated shreds of coconut meat (half of the coconut shell)
- Slices of (3 medium) onions
- Handful of roasted gram (chickpea) dal
- Garlic cloves (about 10)
- Pieces of a small share of ginger
- Sauté the paste for few seconds in (20 teaspoons or additional – according to your preference of) sunflower oil or any other vegetable oil of your liking.
- Smidgen the gravy with salt.
- Enrich the gravy with finely chopped pieces of (3 medium) tomatoes.
- Add the marinade and the marinated chicken pieces to the thick gravy.
And as soon as the chicken pieces turn tender, savour the delight,
Happy Eating ( ♥ )
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.