Mangalore Chicken Curry

Ingredient

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

Preparation :

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.