Masala : Cooked smashed garlic and green chilies in oil, added a puree of onion and some powdered chili and some turmeric with dissolved asafetida..... bhuno-ed and added puree of a ripe red tomato In went the salt and some cumin powder till the oil began to surface.

Left for the night to cool and then in fridge, as the chicken in the fridge was not smelling good.Went out today morning and got a fresh, young, nice, lil birdie cut right in front of me and into small pieces.

Heated the masala, added water to make the gravy begin to homogenise and boil, added the chicken and the last nights soaked kokum, drained and mashed, and some garam masala powder (wondering was it important, or I just overdid this).

Added the fresh coconut (did I spell it ryt, some funny and joyful chat I was having and that changed all my bearings out of shape and proportions)milk into the simmering gravy after I was sure the chicken was cooked and tender.

Got a real cute n soft chic, it just cooked as though it was melting in the gravy heat. Heated some butter to very hot, dropped a few curry leaves in it and poured it all into the gravy, gave it a mix and Voila !!~

PS : I think it was the good home made garam masala that actually sprung up the flavors.....just for records, eh !!

WOW, Delicious and very Flavorful, Succulent and Tasty, with the Parothas I picked from the Keralite Bothers who do a good job, just down the street, it really went well, as a combo.

For more recipes and updates from me and my friends' kitchens : http://www.facebook.com/GastronomiqueLAffaire