Mangalore chicken curry

• 8 dry red chilli (mangalore chillies)
• 1 tbsp. coriander powder
• 1/4 tsp cumin seeds
• 1 tsp black pepper corns
• 1/4 tsp fenugreek seeds
• In a pan roast dry red chillies, coriander seeds, cumin seeds, pepper corns and fenugreek seeds.
• Once lightly roasted keep it aside.
• 1 tbsp grated coconut
• 1small onion sliced
• 1tsp coconut oil
• In the same pan add the grated coconut and onion with the oil.
• Fry until the onion turns translucent.
• Grind the the dry spices with the roasted coconut mix.
• 6 cloves of garlic
• 1/4 inch of ginger
• Add this into the above mixture.
• Grind until well.
• 1 lime size tamarind
• Soak in half cup of warm water the tamarind.
• Add the tamarind water into the mixture.
• Grind until smooth paste.
• Keep it aside.

• 1/2 kg chicken
• Wash and cut the chicken into required sizes.
• 1/2 onion sliced
• 1/2 tomatoes sliced
• 1 tsp turmeric powder
• salt to taste
• In a deep saucepan , add the chicken, tomato and onion.
• Add turmeric, salt and mix well.
• Cover and let it cook in slow flame for 15 minutes.
• Add the ground masala and mix well.
• Let it cook until it boils well and oil starts breaking out from the gravy.

• 1 cup grated coconut
• 1 cup warm water
• Grind the coconut with 1/2  cup warm water and extract the thick milk.
• Repeat the process with 1/2 cup and extract the thinner coconut milk.

• Add the thinner milk to the gravy and let boil.

• Pour the thick coconut milk and allow it boil.

• 1 small onion
• 2 garlic cloves
• 1 tbsp coconut oil
• Curry leaves.
• Heat oil.
• Add the chopped small onion and garlic.
• Unitl it turns golden brown.
• Add curry leaves.

• Pour over the curry and cover.

Enjoy Cooking

S