Chicken Curry with Coconut

Ingredients:

Chicken drumsticks or whole chicken - 2.21 lbs (1 kg) - properly trimmed and cleaned
Tomato paste - 4 tablespoons
Onions - 3 large ones (finely chopped)
Garlic - 4 cloves (finely chopped)
Curry paste - 2 tbsp
Dessicated coconut - 2 tbsp
Lemon juice - to taste (approximately 2 tbsps)
Water - 10 tbsps
Salt - to taste
Oil - 6 tbsps

Preparation:

1. Heat oil in a medium-sized pressure pan (or cooker) and gently fry onions and garlic for five
minutes.
2. Stir in the curry paste, tomato paste and water and cook gently for another five minutes.
3. Place the chicken pieces in the pan, mix well and cover pan tightly. Give pressure on
medium heat for about 10 minutes. Remove the pan from the fire, wait for pressure to
subside and remove the lid to check if chicken is done. If not, then add a litle water (if
required), cover and simmer on low heat for a further 10 minutes.
4. Remove pan from the fire, season to taste with salt and lemon juice, then add the dessicated
coconut.
5. Serve hot with plain boiled rice or "pullao" (aromatic rice garnished with fried onions or
cumin or suitably prepared peas).

Sponsored by Easy Tours of India.