Chilli Coconut Chicken Curry

Ingredients

750         gms      Chicken Drumsticks (CD)

1½          cup      Coconut Cream (The Thick Milk of Coconut)

½            cup      Coconut Milk

1             tblsp    G/G Paste

2             tblsp    Kashmiri Chilli Paste

1             tsp       Haldi

1             tsp       Jeera Powder

1             tblsp    Tomato Ketchup or paste

1             Large   Tomato Diced

1             Large   Onion diced.

½            cup      Lemon Juice

200         gms      Pineapple (Tin)

3             tblsp    Oil

Salt to Taste

Fresh Tulsi Leaves

Few Dry Kashmiri Chillies Tampered

Method

Wash CD, make diagonal slits with a knife on the flesh and keep it aside to dry. Meanwhile, in a bowl add kashmiri chilli paste, haldi, G/G paste, lemon juice and mix well. Add salt a little extra as per taste and stir. Add in the CD and massage the mixed masala well to coat the chicken perfectly. Keep it aside to marinate for a while.

Take a large stock pot and heat oil in it. Add onions and sauté until translucent. Add CD and roast it stirring until its lightly brown. Add tomato paste, coconut milk and stir to mix the gravy well.

Add 2 cups of water, cleaning the sides of the pan and stirring the stew. Simmer the heat and let the curry cook until CD is done 80% uncovered or half covered.

Once the chicken is tender, add in coconut cream, pineapple, jeera powder, diced tomatoes, tulsi leaves and stir to adjust the curry. If required add 1 cup stock to adjust more curry. Let it simmer or 10 minutes more.

GarNICHE with Tampered Dry Kashmiri Chillies and enjoy with Jeera Rice.