Chicken Coconut Rasam Recipe

Chicken Coconut Rasam Recipe
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Chicken Coconut Rasam is sizzling recipe. Learn how to make/prepare Chicken Coconut Rasam by following this easy recipe.
Chicken Coconut Rasam Recipe
Preparation Time 40 Minutes
Cooking Time 15 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 4
  • 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
How to make Chicken Coconut Rasam:
  • 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.