Sambaar Bhazoon Kunkdachi Kadi (Chicken Curry With Coconut & Roasted Condiments)

The chicken red curry is common in most Mangalorean homes. While most gravies have a standard set of spices that need to be ground, this one involves roasting of the condiments before grinding to a paste. The authentic recipe uses grated coconut while I replace it with coconut milk powder which gives a smoother consistency to the gravy & is delicious too. Grinding the coconut milk powder in a mixie is easier as sometimes our mixies refuse to co-operate & we often wish we had the Mangalorean 'gatno' - mortar & pestle.
This is my husband's favourite recipe & he made it himself on Sunday - what a lovely meal I had!

Chicken Curry With Coconut & Roasted Condiments

Recipe Source: My mum

You Need:

1. Wash & cut the chicken to medium size pieces
2. Roast the condiments (red chillies, peppercorns, coriander, jeera, khus khus) on slow fire one by one till you get a nice aroma. Keep aside for a few minutes so that it cools off & the chillies become crisp
3. Grind the roasted condiments with tamarind & coconut powder and a little water. Make a fine paste
4. Heat oil or ghee & lightly fry the masala & add the chicken to it. Add salt to taste & let the chicken cook for 15mins.
5. Add water to make a thick gravy and boil well.
6. When the chicken is cooked season it with one sliced onion (fried in ghee)
7. Serve hot with rice, sannas, appams or chapathi

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