CHICKEN COCONUT RASAM RECIPE

Chicken Coconut Rasam Recipe Preparation Time 40 Minutes Cooking Time 15 Minutes Difficulty Average Recipe Type Non Veg. Serves Serves 4

Ingredients: • 200 g Boneless Chicken • 500 g Chicken Bones • ½ Coconut (Scraped) • 1 Lemon Sized Ball • 1 tsp Rasam Powder • 2 medium Tomatoes (Chopped) • 20 Curry Leaves • 2 tbsp Pure Ghee • Salt to taste • ¼ cup Fresh Coriander Leaves (Chopped) • 1 tsp Mustard Seeds • 2 dry Red Chili • A pinch of Asafetida  How to make Chicken Coconut Rasam: • Soak tamarind in half liter warm water; remove the pulp, strain and reserve. • Clean and wash chicken bones properly. • Grind the scraped coconut with warm water, extract coconut milk and keep aside. • Reserve the coconut residue as well. • Boil the chicken bones in one and a half liter of water for fifteen minutes. • Add the tamarind water, tomatoes, boneless chicken, salt, Rasam powder, asafetida, ten curry leaves and continue cooking. • Cover it and simmer till the liquid becomes half and you get a good aroma. Add the coconut residue, sprinkle chopped coriander and simmer for about three to four minutes. • Remove the vessel from heat and add cooked chicken. • Heat up the ghee and temper with mustard seeds, red chilies and the remaining curry leaves. • Add the mixture to the prepared Rasam and cover immediately to trap the flavor. Serve hot.