Mangalorean Chicken Curry-SKKhazana

Ingredients list for Mangalorean Chicken Curry-SKKhazana

• 750 grams Chicken cut into 2 inch pieces on the bone
• 1 tablespoon Ginger-garlic pasgte
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 5 tablespoons Oil
• 5-6 Dried red chillies
• 1 tablespoon Coriander seeds
• 10-12 Black peppercorns
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Cumin seeds (jeera)
• 3 Medium onions finely chopped
• 6-8 Garlic cloves
• 1/2 cup Fresh coconut scraped
• 1 tablespoon Garlic chopped
• 1 tablespoon Tamarind pulp
• 1 tablespoon Fresh coriander leaves chopped
• 1 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• 12-16 Curry leaves

Method

1. Put chicken pieces in a bowl. Add ginger-garlic paste, salt and turmeric powder, mix and set aside to marinate for 10-15 minutes.
2. Heat 1 tablespoon oil in a non-stick pan. Add dried red chillies and sauté for 30 seconds. Transfer into a bowl.
3. In the same pan, add coriander seeds, peppercorns and fenugreek seeds, mix and sauté for 10 seconds. Transfer into the same bowl.
4. Dry roast cumin seeds on low heat till light golden brown. Transfer into the same bowl.
5. Heat 1 tablespoon oil in the same non-stick pan. Add 2 chopped onions and sauté till well browned. Add garlic cloves, mix and sauté on medium heat till golden brown. Transfer to the same bowl.
6. In the same pan, add coconut and roast till well browned. Transfer to the same bowl and allow the mixture to cool.
7. Blend the mixture with some water to a smooth paste.
8. Heat 3 tablespoons oil in a deep non-stick pan. Add chopped garlic and remaining onions, mix and sauté on medium heat till golden brown.
9. Add marinated chicken pieces, mix and cook on high heat for 5-7 minutes. Add prepared paste, mix well cover and cook for 4-5 minutes.
10. Rinse the blender jar with 2½ cups water and add to the pan, mix and cook for 8-10 minutes.
11. Add tamarind pulp and coriander leaves, mix, bring to a boil, cover and cook till done.
12. To prepare tempering, heat coconut oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, sauté for few seconds and add the tempering to the chicken curry and mix well.
13. Serve hot with steamed rice.