Chicken Curry with Crispy Rice Roti

A specialty of Mangalorean cuisine, it finds its place on special occasions.

Chicken Curry with Crispy Rice Roti

Course: Main Course
Cuisine: Indian
Author: Bhagya Suvarna

Ingredients

  • 750 g Chicken Cleaned and cut into medium pieces
  • 1/2 Medium Coconut Grated
  • 5-6 Medium Dry Red Chilli -Madras
  • 9-10 Medium Dry Red Chilli -Bedgi
  • 2 tbsp Corriander Seeds
  • 1/2 tbsp Cumin Seeds
  • 1/4 tbsp Methi Seeds
  • 1 tsp Pepper Corns
  • 2 Medium Onions Sliced
  • 1/2 tsp Turmeric Powder
  • 5-6 cloves Garlic
  • 1 piece Cinnamon
  • 3-4 nos Cloves
  • 1 cup Thick Coconut Milk
  • 1/4 cup Ghee
  • 1 knob Tamrind Lemon size Knob
  • 2 tbsp Green Masala Refer Green Masala recipe
  • 2 Medium Tomatoes Chopped

Instructions

  • Roast Grated Coconut until light brown in color.
    Dry roast coriander seeds, cumin seeds, methi seeds, cloves, cinnamon, pepper, red chilies and keep aside
    Take a little ghee and fry half of the sliced onions and garlic.
  • Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.
  • Heat the remaining ghee in a pan and saute the remaining sliced onions until light brown. Add tomatoes and cook for about 2 minutes on a slow flame. Add chicken and mix well. Add the green masala, salt and a little water. Cover and cook on a slow flame.
  • When the chicken is half cooked, add the ground paste and half of the coconut milk and stir well. Cook till the chicken is done.
  • Add the remaining coconut milk and cook for 2 to 3 minutes.
  • Serve with crispy rice roti.

Notes

This chicken curry can also be served with neer dosa, appam or rice.

3 Replies to “Chicken Curry with Crispy Rice Roti”

  1. Can u pls teach me how to make Rothi at home. Rice Rothi. Cant buy from outside due to corona. M in Pune. I used to buy from Mangalore. Pls show me an easy way of making at home.

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