Sunday brunch option sorted. This fiery Mangalorean chicken cooked in coconut-based gravy and served with flattened, crispy rotis is called bliss !!
CHICKEN GHASSI
Ingredients
750 grams chicken, cut into1 inch pieces on the bone
1½ tablespoons lemon juice
1½ tablespoons ginger-garlic paste
½ teaspoon turmeric powder
Salt to taste
1½ cups scraped fresh coconut
2 teaspoons + 3 tablespoons oil
1½ tablespoons coriander seeds
15 black peppercorns
½ teaspoon fenugreek seeds
1½ teaspoons cumin seeds
10 whole bedgi red chillies, seeded
3 medium onions, chopped
½ teaspoon mustard seeds
10 curry leaves
8 garlic cloves, chopped
1½ tablespoons tamarind pulp
¾ cup coconut milk
Fresh coriander sprig for garnish
Neer dosa to serve
Method
1. Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt in a bowl for 1 hour.
2. To make the masala, dry roast coconut in a shallow non-stick pan till light brown. Transfer into a bowl and allow to cool.
3. Heat 2 teaspoons oil in the same pan. Add coriander seeds, black peppercorns, fenugreek seeds, cumin seeds, and whole bedgi red chillies for 2 minutes. Take the pan off the heat and allow to cool slightly.
4. Transfer the roasted spices in a grinder jar, along with the roasted coconut, ½ the onions, and 1½ cups water and grind to a fine paste.
5. Heat remaining oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves and garlic and sauté for 1 minute. Add remaining onions and sauté for 5 minutes or till golden.
6. Add ground paste and sauté for 5 minutes or till the oil separates.
7. Add marinated chicken and sauté on high heat for 3-4 minutes. Add 2 cups water and adjust salt. Stir, cover and cook for 10 minutes.
8. Add tamarind pulp and coconut milk and mix well. Cook till it comes to a boil. Switch the heat off and transfer in a serving bowl.
9. Garnish with coriander sprig and serve hot with neer dosa.
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