date:Jul 08, 2014
y, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
3. Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.
4. Meanwhile, to make the curry leaf and coconut rice, heat a large saucepan over high heat. Add the coconut; cook, tossing, for 2-3 minutes or until toasted. Transfer to a bowl. Melt ghee in pan; add curry leaves and cook, stirring for 1 minute or un