Mangalore Chicken Curry Recipe

• 500 g Chicken
• 1 Coconut (grated)
• 20 g whole Red Chilies
• 15 g Coriander
• 1 tsp Peppercorns
• 1 tsp Fenugreek Seeds
• 100 g Onions
• 1 tsp Cumin
• 20 ml refined Oil
• 30 g Tamarind Pulp
• 1 tsp Turmeric Powder
• 4 flakes of Garlic
• 250 ml Water

• Heat oil in a saucepan and roast red chilies, coriander, peppercorns, and fenugreek seeds.
• Remove and transfer into a blender.
• Add coconut and garlic. Grind into a fine paste, adding water if required.
• Marinate the chicken with salt and turmeric. Set aside for 30 minutes.
• Heat the oil remaining in the pan.
• Add onions, reserving some, and sauté until light brown.
• Add the ground masala and stir fry for 20 minutes, until it discards oil.
• Add water and simmer for 30 minutes.
• Add chicken and cook until tender.
• Stir in tamarind pulp
• Prepare the tadka by heating some oil in a small pan.
• Add onions and cumin. Sauté until light brown.
• Add the tadka over the chicken and serve immediately.