Chicken coconut delight
coriander together in a pan for a few minutes until brown. Add a pinch of salt along with a pinch of turmeric and paprika. Mix in one tbsp of chopped tomato and the tomato puree. Continue stirring as you also add in the tikka paste, tandoori paste and the Naga paste. Finally add a little pinch of yellow food colouring and the soya sauce, cooking the whole mixture for another few minutes until brown. Next add the chicken portions and turn the heat up so that its bubbling in the sauce and add half a glass of water and let it bubble for 15 minutes then cover, turn the heat down and cook for a further 30 minutes on the hob simmering, stirring at regular intervals and also adding in more water if needed until the chicken is completely cooked. Before serving, finish off by sprinkling a pinch of coriander and a tablespoon of coconut powder into the sauce.