Mutton or Chicken in Coconut Milk
A rich and creamy Parsi-style curry where tender mutton or chicken is simmered in fresh coconut milk until succulent. This historical recipe combines the natural sweetness of coconut with the heat of green chilies and the savory depth of caramelized onions and ghee. The dish is finished with a touch of Worcestershire sauce or lemon for a unique tangy kick, resulting in a thick, luscious gravy that pairs perfectly with steamed rice or crusty bread.
Ingredients
- 1 1/2 pounds Mutton (lamb/goat) or Chicken (Cut into small pieces. Originally '1.5 ratal'.)
- 1 pound Pearl onions or shallots (Small onions, peeled and left whole. Originally '1 seer'.)
- 1/2 pound Red onions (Finely sliced. Originally '0.5 seer'.)
- 1/2 cup Ghee (Originally '0.25 seer'.)
- 2 teaspoons Salt (Or to taste. Originally '1 tola'.)
- 1 tablespoon Fresh ginger (Crushed or paste. Originally '0.5 tola'.)
- 1 1/2 teaspoons Garlic (Crushed or paste. Originally '0.25 tola'.)
- 1 cup Fresh coriander (cilantro) leaves (Chopped. Originally 'leaves of 6 bunches'.)
- 5 whole Large green chilies (Finely chopped. Use 5-6 depending on heat preference.)
- 3 teaspoons Worcestershire sauce (Originally 'Velati sauce'. Can substitute with equal amount of strong vinegar or lemon juice.)
- 1 whole Large fresh coconut (To extract milk. Alternatively, use approx 3 cups of canned coconut milk.)
- 2 cups Hot water (For extracting coconut milk. Adjust quantity to yield 1.5 seer (approx 3 cups) of milk.)
More recipes using Mutton or chicken
Mutton or Chicken in Milk
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Tender chunks of mutton or chicken are slow-cooked with finely chopped cabbage in this comforting Parsi stew. The dish begins with a fragrant base of caramelized onions, ginger, and garlic, before simmering the meat and vegetables until meltingly soft. Finished with rich coconut milk and a touch of warming garam masala, this creamy, savory curry offers a perfect balance of textures and flavors, best enjoyed with crusty bread or steamed rice.
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A rich and aromatic Parsi curry featuring tender mutton or chicken stewed with potatoes and whole pearl onions. This historical recipe builds a complex flavor profile using a deep-fried onion base, a medley of fresh herbs including celery, parsley, and mint, and a finishing touch of Worcestershire sauce and vinegar for tang. The gravy is lightly thickened with wheat flour, creating a luscious texture that clings to the meat and vegetables, perfect for serving with crusty bread or rice.
Instructions
- 1Clean the meat and cut it into small pieces. Wash it twice with cold water. Wash the coriander leaves and green chilies, then chop them finely. Peel and crush the ginger and garlic into a paste. Peel and wash the small pearl onions (leave whole). Peel the large onions and slice them very finely (like vermicelli).
- 2Grate the fresh coconut and grind it slightly. Add hot water to the grated coconut and squeeze it well to extract the milk. Repeat this process twice to obtain approximately 3 cups (1.5 seer) of coconut milk.
- 3In a heavy-bottomed pot (traditionally tin-coated), heat the ghee. Fry the sliced large onions until they turn a pale red color. Add the ginger and garlic paste and sauté briefly. Add the meat and salt, mixing well until the meat sears and sizzles.
- 4Add the whole peeled small onions and pour in the extracted coconut milk. Cover the pot and cook over a slow fire (low heat). Allow the meat to simmer gently.
- 5When the meat is nearly tender (about to fall apart), add the chopped coriander and green chilies. Continue cooking until the meat is completely soft and the gravy has thickened. Remove from heat and stir in the Worcestershire sauce (or vinegar/lemon juice). Serve hot.
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