Gujarat herb curry chicken
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|1 tbsp||Root ginger|
|2 tbsp||Fresh mint|
|½ cup||Desiccated coconut|
|2 tbsp||Canola oil|
|750 g||Chicken drumsticks|
|1 to taste||Salt|
- Place diced onion, grated ginger, chopped garlic, coriander, mint, coconut and juice of one lemon in the small bowl of a food processor and process to combine ingredients into a fairly smooth paste, adding 3 to 4 tablespoons of cold water if necessary.
- Heat oil in a large casserole dish and brown drumsticks on all sides. Remove to one side. Add the curry paste (made in step 1) to the pan and stir-fry for 1 minute. Add 1 cup of cold water, return chicken to the pan and stir to coat in sauce.
- Turn down the heat, cover and simmer for 40 minutes or until chicken tests cooked and the sauce has reduced and thickened. Season with salt to taste.