Extract 2 cups 1st milk and 2 cups 2nd milk from the coconut.
Peel the garlic and grind to a paste with ginger. Mix with coriander, cumin and chilli powders. Chop tomato and onion.
Heat a Kadai on low flame and roast the Besan without adding oil, till light brown. Remove and keep aside.
Pour oil in the same Kadai over medium flame. Add onion and fry till brown. Add the Masala paste and fry well. Add the tomato and fry till pulpy. Add chicken pieces, 2nd coconut milk and salt. Cover and simmer on low flame till chicken is cooked.
Add Besan and 1st coconut milk. Give one boil and remove from fire. Serve hot on a bed of cooked noodles, topped with fried noodles, fried potato sticks, spring onions and lime juice.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.