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| Main ingredients | Chicken on the bone, Lemon juice, Ginger-garlic paste, Turmeric powder, Scraped fresh coconut, Coriander seeds, Black peppercorns, Fenugreek seeds, Cumin seeds, Bedgi red chillies, Onions, Mustard seeds, Curry leaves, Garlic, Tamarind pulp, Coconut milk |
| Cuisine | Mangalorean |
| Course | Main course chicken |
| Prep time | 1-1.5 hours |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into1 inch pieces on the bone
- 1½ tablespoons lemon juice
- 1½ tablespoons ginger-garlic paste
- ½ teaspoon turmeric powder
- Salt to taste
- 1½ cups scraped fresh coconut
- 2 teaspoons + 3 tablespoons oil
- 1½ tablespoons coriander seeds
- 15 black peppercorns
- ½ teaspoon fenugreek seeds
- 1½ teaspoons cumin seeds
- 10 dried bedgi red chillies, seeded
- 3 medium onions, chopped
- 1 teaspoon mustard seeds
- 10 curry leaves
- 1 tablespoon chopped garlic
- 1½ tablespoons tamarind pulp
- ¾ cup coconut milk
- Fresh coriander sprig for garnish
- Neer dosa to serve
Method
- Take chicken in a bowl, add lemon juice, ginger-garlic paste, turmeric powder and salt and mix well. Preferably keep the bowl in the refrigerator for 1 hour to marinate.
- To make the masala, dry roast coconut in a shallow non-stick pan till light brown. Transfer into a bowl and allow to cool.
- Heat 2 teaspoons oil in the same pan. Add coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and bedgi red chillies, mix and saute for 2 minutes. Take the pan off the heat and allow to cool.
- Transfer the sautéed spices into a grinder jar, add the roasted coconut, ½ the onions and 1½ cups water and grind to a fine paste.
- Heat remaining oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves and garlic, mix and sauté for 1 minute. Add remaining onions, mix and sauté for 5 minutes or till golden.
- Add ground paste, mix and sauté till oil separates.
- Add marinated chicken, mix well and sauté on high heat for 3-4 minutes. Add 2 cups water and adjust salt. Mix well, cover and cook on medium heat for 10 minutes.
- Add tamarind pulp and coconut milk and mix well. Cook till the mixture comes to a boil. Switch the heat off and transfer into a serving bowl.
- Garnish with coriander sprig and serve hot with neer dosa.
- Note: To make coconut milk, first scrape coconut. Put it in a blender. For each cup of scraped coconut, use ¼ cup warm water and blend well. Pass it through a muslin cloth/strainer pressing firmly to extract all the juice (first milk). This process can be repeated to get the second and thinner milk from the same solids.
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