Paper thin, soft, melt in the mouth dosas and a spicy coconut chicken curry to dunk them into - Non vegetarian South Indian food is delicious!
MANGALOREAN CHICKEN CURRY
Ingredients
750 grams chicken, cut into 2 inch pieces on bone
1 tablespoon ginger-garlic paste
Salt to taste
½ teaspoon turmeric powder
5 teaspoons + 3 tablespoons oil
4-5 Kashmiri dried red chillies
1 tablespoon coriander seeds
8-10 black peppercorns
¼ teaspoon fenugreek seeds (methi dana)
1½ teaspoons cumin seeds
3 medium onions, finely chopped
8-10 garlic cloves
½ cup scraped fresh coconut
1 tablespoon chopped garlic
1 tablespoon tamarind pulp
1 tablespoon chopped fresh coriander leaves
1 teaspoon mustard seeds
10-12 curry leaves
Fresh coriander leaf for garnishing
Method
1. Chop 4-5 garlic cloves.
2. Take chicken pieces in a bowl. Add ginger-garlic paste, salt and turmeric powder and mix well. Set aside to marinate for 15-20 minutes.
3. Heat 2 teaspoons oil in a non-stick pan. Add dried red chillies and sauté for 30 seconds or till fragrant. Transfer chillies in a bowl.
4. Add coriander seeds, black peppercorns and fenugreek seeds, mix and reduce heat. Add cumin seeds and sauté on low heat till light golden brown. Transfer in the sautéed dried red chillies bowl.
5. Heat 2 teaspoons oil in the same non-stick pan. Add 2 chopped onions and remaining garlic cloves and sauté on medium heat till golden brown. Transfer in the sautéed mixture bowl.
6. Reduce heat, add coconut and sauté till golden brown. Transfer in the sautéed mixture bowl and cool.
7. Grind the sautéed mixture alongwith some water into a smooth paste. Transfer in another bowl.
8. Heat 3 tablespoons oil in a deep non-stick pan. Add garlic and remaining onions and sauté on medium heat till onions turns translucent.
9. Add marinated chicken pieces and cook on high heat for 5-7 minutes. Add ground mixture, mix, reduce heat, cover and cook for 4-5 minutes.
10. Add 2½ cups water, mix, cover and cook for 8-10 minutes. Add tamarind pulp and coriander leaves, mix and cook for 2-3 minutes.
11. To prepare tempering, heat remaining oil in another non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, sauté and let them crackle.
12. Add the tempering to the chicken curry and mix well.
13. Garnish with a coriander leaf and serve hot with neer dosa.
NEER DOSA
Ingredients
2½ cups short grain rice (kolum), soaked overnight and drained
1 cup scraped fresh coconut
Salt to taste
Oil for greasing
Method
1. Grind together rice and coconut alongwith some water into a thin and smooth paste. Transfer in a bowl.
2. Add salt to the batter and mix well. Add ½ cup water and mix well.
3. Heat a non-stick pan and grease with some oil. Pour a ladleful of batter and swirl to make a thin disc. Cover and cook from one side for 2-3 minutes and fold into triangles.
4. Serve hot with Mangalorean chicken curry.
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