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CHICKEN CURRY WITH COCONUT MILK (MANGALOREAN) Recipe | Main Course Recipe by Merlyn Shenoy |
| INGREDIENTS | 1 kg Chicken (Medium pieces)
2 Onion (Thin slices)
1 tsp Salt
2 tbsp Oil
1 Coconut (Scrapped) for Milk
4 Potatoes (Medium pieces) - (Optional)
For Masala
1\2 Coconut (Scrapped)
2 tbsp Coriander (Dhaniya)
1\2 tsp Cumin (Zeera)
1\2 tsp Mustard (Rai)
6 Pepper (Kalamiri)
1 small pc Cinnamon (Dalchini)
1 tbsp Kuskus (Poppy Seeds)
10 Red Chilies
1\4 tsp Turmeric (Haldi)
1 Onion
4 flakes Garlic
1 marble Tamarind (Imli)
1 tsp Salt
| METHOD | Grind the scrapped coconut with water and remove thick milk. Grind the squeezed coconut again with water and remove thin milk.
Fry coriander, cumin, mustard, pepper, cinnamon & poppy seeds with little oil in a pan & keep aside, in the same pan fry chilies & keep aside, then fry coconut, onion & garlic. Grind all the masala items together (fried stuff, salt, tamarind & turmeric) with the thin coconut milk to make a smooth paste.
Heat oil in a vessel and fry sliced onions then add chicken & salt and fry for 5 minutes then add potatoes and fry for 5 minutes Add ground masala and bring one boil. Add the thick coconut milk and boil till chicken & potatoes are cooked. Taste and check if you need to add more salt.
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