Manglorean style Chicken curry with Coconut and coriander seeds.
SERVES – 5
INGREDIENTS
Spice Paste, Grated coconut – 500gm, Coriander seeds – 30 Gms, Cumin seeds – 15gms, Black pepper corns –20 Gms, Green cardamom –5 nos, Cinnamon – 01” inch, Dry red chilly de seeded – 3nos, Garlic – 30gms, Curry leaves – 5 Gms, Sliced onions –60 Gms, Fenugreek seeds-1/4tsp, Vegetable oil – 1/2cup, Mustard seeds – 1 tsp, Curry leaves-1sprig, Sliced onions – 50 Gms, Chili paste – 15 tsp, Chicken thigh (cubes 2’’) – 750gms, Salt – to taste, Coconut Milk-2cup
METHOD:
1-Gently roast the coconut in a preheated oven at 180 deg c till golden brown.
2-In a separate pan add rest of the Ingredients and roast them slowly on gentle flame for 20-25 minute.
3- Once the coconut is roasted to golden brown add above pan roasted ingredients and soak them in 1 ltr warm water for 4hours.
4- Blend the above soaked masala to a fine paste.
5- In a separate pan heat vegetable oil add mustard seeds , curry leaves & sliced onions sauté the onions till translucent add red chili pwd followed by above blended paste sauté the masala for another 15 minutes on slow flame .
6- Add the chicken thigh to the masala and continue cooking for next 10 minutes.
7- Add coconut milk to the chicken allow the curry to simmer adjust the seasoning with salt.