Chicken Gassi (mangalorean Chicken Curry)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 kg chicken
• 1 coconut, grated
• 5 -6 whole red chilies (use kashmir chillies if possible for the best colour and they are not too spicy too. i use a mix of)
• 1 tablespoon coriander seed
• 1 tablespoon poppy seed
• 1 teaspoon peppercorn
• 3 -4 cloves
• 2 bay leaves
• 1/4 teaspoon fenugreek seeds
• 2 onions, sliced
• 1 teaspoon cumin seed
• 1 -2 tablespoon refined oil
• 50 g tamarind pulp (or to taste)
• 1/2 teaspoon turmeric powder
• 6 cloves garlic
• 250 ml water
• chopped coriander leaves (to garnish)

Recipe

• 1 roast the grated coconut till light brown.
• 2 keep aside.
• 3 in the same skiller roast the red chillies, coriander, peppercorns, cumin, poppy seeds, bay leaves and the fenugreek seeds in oil.
• 4 grind together the roasted coconut, garlic, cloves and roasted spice mixture to a fine paste with a little water.
• 5 marinate the chicken with salt and turmeric for 30 minutes.
• 6 heat oil.
• 7 add onions.
• 8 sauté till a light brown.
• 9 add the ground masala and cook for 20 minutes.
• 10 put in 250 ml of water and simmer for 30 minutes.
• 11 add chicken and cook until done.
• 12 put in the tamarind pulp.
• 13 cook a little more and garnish with coriander leaves.