250 ml milk 4 tablespoons sunflower oil 3 large cloves garlic, finely chopped 1 large onion, finely chopped 1 teaspoon white cumin seeds 1/2 teaspoon tumeric 1 teaspoon sesame seeds 1 teaspoon black mustard seeds 1/2 teaspoon ground ginger 1/2 teaspoon asafoetida 750 gms chicken, in medium pieces several fresh green chillis, sliced 125 ml coconut milk 1 tablespoon desiccated coconut 2 tablespoons lemon juice 20 strands of saffron
Combine the spices (cumin, tumeric, sesame seeds, mustard seeds, ginger and asofoetida) with the milk to make a thin paste. Heat the oil in a large frying pan or wok and fry the garlic for one minute. Add the onion and fry for a further 3-4 minutes. Blend in the spice paste and when it has come to a simmer, add the chicken. Continue to simmer, stirring occasionally, for 10 minutes. Add the chillis to taste and the coconut mixture. The consistency of the sauce should be fairly thin. Continue to simmer for another 10 minutes or until the meat is tender. Add the saffron and lemon juice and salt to taste. Serve immediately garnished with coconut threads. Fish or vegetables can be used instead of chicken.