The newest dish on the RCP menu. Chicken Chilly CHAAPS!
Small Madras onions are slow roasted with ginger juliennes, green chillies and fennel seeds. Once well done in the coconut oil, powdered coriander, chilli and turmeric powders are added in and stir roasted.
Chicken pieces slightly sauteed in oil are then dropped in and mixed in with fresh coconut milk and curry leaves.
The green chilli flavour is perfectly rounded off with the thick gravy and sauted chicken for a delicious, savoury dish.