1 lb of boneless Chicken thighs or chicken legs and
1-2 Tblspn of Kashmiri Meat Masala,
2-3 Tblspn of any edible oil,
1-2Tblspn of plain yogurt or sour cream
1-2 Tblspn of tomato paste.
1/2 cup ground fresh coconut or coconut milk. Chopped
1or 2 Serrano or jalapeno peppers with stem on.
Sauté 1-2Tblspn of Kashmiri Masala, sauté for 30 seconds
to release flavors. Add tomato paste and plain yogurt.
Cook for 1-2 minutes so everything is well incorporated.
Add Chicken sauté for 1-2 minutes. Add ground fresh
coconut. Sauté for 60 seconds. Adjust salt and cayenne
pepper. Add Serrano/jalapeno peppers, Add 1/2 or 1 cup
of water depending on how thin or thick gravy you want
& chopped cilantro. After a boil, lower the heat and
cook until tender and oil has separated. Garnish with
cilantro and serve with Indian bread or plain Basmati
Use freshly coconut.
For great curry consistency grind coconut into fine
paste with ginger and Serrano/jalapeno pepper. You can
use coconut milk instead of ground coconut. Gravy will
be thin as fresh ground coconut makes gravy very thick.
Add ground fresh Serrano or jalapeno peppers to adjust
the sweetness from the coconut.
using any cream e.g. whipping or 1/2&1/2 or coconut milk
then yogurt is optional