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1. Heat coconut milk with grated ginger, fresh lemon peel and lemon grass for about eight minutes in slow fire.
2. Remove from heat cool and strain.
3. Mix garlic paste, coriander and cumin seeds powder with little water.
4. Cut the chicken into bite sized pieces and add to the coconut milk. Add one cup water and bring to boil. Add masala paste and cook on slow fire for 10 minutes.
5. Add one tea spoon fresh lemon juice and basil leaves. Cook for another five minutes and serve hot with plain or fried rice.
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