Prep
10 mins
Cook
0 mins
Serves
4
Difficulty
EasyA zesty spiced water of roasted cumin, tamarind, black salt, and mint, served iced as a digestive aperitif.
Ingredients
- 500g chicken thighs
- 300g flattened rice (poha)
- 2 tsp minced garlic
- a pinch of ground coriander
- 1/4 cup ghee
- a generous handful of fresh spinach
- a handful of fresh curry leaves, chopped
- lemon wedges, for serving
- 500ml chicken stock
- a pinch of garam masala
Instructions
- 1
Combine the flattened rice (poha) and coconut milk in a saucepan, blender, or pitcher, stirring well.
- 2
Add the dried fenugreek leaves and ghee, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with tamarind paste, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with mint just before serving.
Tips
•Serve in a chilled glass for the most refreshing result on a hot day.
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.