Mangalore Chicken Curry


1 kg Chicken (chopped)
An onion (sliced)
3 garlic cloves + a piece of ginger
2 cloves + a bay leaf +A piece of cinnamon
Coriander leaves / 2 springs of curry leaves
Lemon size tamarind pulp
Salt to Taste
1 cup coconut milk (optional)
*Masala *
1 cup freshly grated coconut
1 Onion (sliced)
* Dry Roast*
1tbsp coriander powder (2 tbsp coriander seeds)
1 tsp malabar black peppercorns
1/2 tsp fenugreek seeds
1tsp cumin seeds
1/2 tsp turmeric powder
11/2 tsp red chilli powder
Oil/ Ghee  for frying
Soak tamarind in water & keep aside for 10 min. Extract the juice.
Heat oil in a pan & fry sliced onion to light golden brown.
Then add grated coconut together & fry again till brown.
Cool & blend to fine paste with extracted tamarind juice.
Dry roast the ingredients .
Cool & blend to a fine powder.
Marinate chicken pieces with the prepared masala & salt .
Cover & keep aside for 30 mn.
Warm the oil in a casserole, add spices & fry for a while.
Then add finely sliced onions & fry till translucent.
Then add marinated chicken pieces along with ginger + garlic paste.
Fry for a while & then add blended coconut paste.
Mix well & add some water.
Cover & cook, stirring from time to time. (30mn) 
Remove from fire & then add 
coconut milk & stir .
Garnish with coriander leaves.
Serve with rice / any type of bread.
23 dec