Indian Archives - Page 15 of 72

Tie up chicken feet, poke chicken with a fork and steam for 45 minutes.

Heat ghee, sauté blended ingredients until fragrant.

Stir in SERI-AJI® Black Pepper Seasoning and other spices, mix until aromatic.

Pour in coconut milk and liquid from steamed chicken. Stir once in a while until the mixture comes to a boil.

Mix in AJI-NO-MOTO®, salt and TUMIX® Chicken Stock Seasoning.

Cook until the sauce thickens, then add in shredded coconut and continue cooking. When it becomes thicker, stir in lime juice.

Remove from heat, sprinkle Pal Sweet® Low-Calorie Sweetener. Pour the sauce onto chicken.

Cuisine: Indian