Chicken Curry with Crispy Rice Roti

A specialty of Mangalorean cuisine, it finds its place on special occasions.

Chicken Curry with Crispy Rice Roti

Ingredients

  • 750g Chicken (Cleaned and cut into medium pieces)
  • 1/2 Medium Coconut (Grated)
  • 5-6 Medium Dry Red Chilli -Madras
  • 9-10 Medium Dry Red Chilli -Bedgi
  • 2 tablespoons Corriander Seeds
  • 1/2 tablespoon Cumin Seeds
  • 1/4 tablespoon Methi Seeds
  • 1 teaspoon Pepper Corns
  • 2 Medium Onions (Sliced)
  • 1/2 teaspoon Turmeric Powder
  • 5-6 cloves Garlic
  • 1 piece Cinnamon
  • 3-4 cloves Cloves
  • 1 cup Thick Coconut Milk
  • 1/4 cup Ghee
  • 1 knob Tamrind (Lemon size Knob)
  • 2 tablespoons Green Masala (Refer Green Masala recipe)
  • 2 Medium Tomatoes (Chopped)

Note

This chicken curry can also be served with neer dosa, appam or rice.

Directions

Step 1 Roast Grated Coconut until light brown in color.

Dry roast coriander seeds, cumin seeds, methi seeds, cloves, cinnamon, pepper, red chilies and keep aside

Take a little ghee and fry half of the sliced onions and garlic.
Step 2
Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.
Step 3
Heat the remaining ghee in a pan and saute the remaining sliced onions until light brown. Add tomatoes and cook for about 2 minutes on a slow flame. Add chicken and mix well. Add the green masala, salt and a little water. Cover and cook on a slow flame.
Step 4
When the chicken is half cooked, add the ground paste and half of the coconut milk and stir well. Cook till the chicken is done.
Step 5
Add the remaining coconut milk and cook for 2 to 3 minutes.
Step 6 Serve with crispy rice roti.

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