Today’s boshi has some of my childhood memories served on it. The chicken green curry is one my mum’s trademark recipes and stands to be my all time favourite. I have many fond memories of eating it. She used to make three types of green curries, one with yogurt, one with coconut milk and the other, a bit more complex, as a base for her famous green biryani. I loved all of them so much that I have been trying my hand at making them to perfect them in terms of taste and aroma but they say that some recipes are best left original, made by the hand that makes it the best.
Served alongside the curry is my most favourite type of legume – the kabuli chana as we call it in India or chickpeas as they are called in English. I made it the fugad way, where you just fry up some ingredients, add bafat masala and slow cook it. They tasted marvellous on this boshi.
Since there were two types of protein on my plate (chicken & chana) and no vegetables to balance the intake of nutrients, I added a some freshly cut tomatoes and tomatoes and paired them all together with lovely, white, paper thin panpolay/neer dosa (I can’t survive without neer dosa! Thank God they are so easy to make!)
I hope you give this boshi a try and let me know how you liked it! If you have tried any of my recipes please drop me an email at firstname.lastname@example.org. I’d love to hear from you!
Do check the complete Boshi series here
3. Tomato & Cucumber Salad – No Recipe