Manglorean chicken curry is cooked in spicy masalas and loads of coconut. It is best served with hot rice or neer dosa.
CHICKEN GHASSI
Ingredients
250 grams boneless chicken, cut into 1 inch pieces
1 tbsp coriander seeds
1 tbsp ginger-garlic paste
Salt to taste
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp fenugreek seeds
1 tsp black peppercorns
6-8 dried red chillies
1 tbsp lemon juice
1 cup fresh scraped coconut
1 tbsp oil
10-12 curry leaves
1 medium onion, finely chopped
1 tbsp chopped garlic
1 tsp tamarind pulp
¾ cup coconut milk
Method
1. Dry-roast coriander seeds in a non-stick pan till golden and fragrant. Transfer in a bowl.
2. Take chicken in another bowl. Add ginger-garlic paste, salt, turmeric powder and chilli powder.
3. Dry roast fenugreek seeds, peppercorns and dried red chillies in the same non-stick pan on low heat till fragrant. Add to the roasted coriander seeds.
4. Add lemon juice to chicken mixture and mix well. Set aside or refrigerate for 30 minutes.
5. Dry-roast coconut into the same non-stick pan till golden. Transfer into the roasted spices mixture and set aside to cool.
6. Heat oil in a deep non-stick pan. Add curry leaves and let it crackle. Add onion and sauté on low heat till golden.
7. Grind together the roasted spice-coconut mixture to make a smooth mixture. Add some water and grind together to make a fine paste.
8. Add garlic to sautéed onion and sauté for 30 seconds. Add ground paste, mix and cook till oil separates.
9. Add marinated chicken to onion-garlic mixture, mix, cover and cook on medium heat till chicken is ½ done.
10. Add 1½ cups water and tamarind pulp, mix, cover and cook for 15-20 minutes or till chicken is done.
11. Add coconut milk, mix and bring the mixture to boil.
12. Serve hot with neer dosa.
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Best cooked in Wonderchef Kitchenware.
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