Ingredients 400 g chicken bones 100 g yellow lentils, boiled 200 g capsicum 200 g green apple 200 ml coconut milk 50 g coriander powder 50 g chicken dice 50 g carrots 20 g Madras curry powder 80 g onion 50 ml oil 50 g garlic 1/2 tsp black pepper powder 20 g coriander roots 10 g mustard seeds 20 g curry leaves
Method Boil the lentil and chicken bones at low heat for 4 hours. Strain and keep aside. Temper the mustard and curry leaves Sauté all vegetables. Cook the vegetables with strained stock. Add seasoning powder. Finish with black pepper and coconut milk.
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