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:-

1. One teaspoon of Kashmiri chilli powder (- has mild pungent flavour and gives food soft red colour)
2. One teaspoon of garam masala

(Feel free to manipulate with the quantity of the above spices according to your preference of taste.)

3. Half a teaspoon of turmeric powder
4. Half a litre of buttermilk

• For the curry paste, grind these ingredients into a smooth paste using water:-

1. Finely grated shreds of coconut meat (half of the coconut shell)
2. Slices of (3 medium) onions
3. Handful of roasted gram (chickpea) dal
4. Garlic cloves (about 10)
5. 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,

Serving size: Approximately 7

                                                    Wishing You a Wonderful Day

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Delicious and Healthy Chicken Fries for Parties