Chicken Coconut Rasam Recipe

• 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

• 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.