8Salem Gundu Dry Red Chilliessmall round red (spicy variety)
12Kashmiri Dry Red Chillieswrinkeld red (more colour, less spice)
1 - 1 ½ cupsWater
Curry
¾cupCoconut Milkthin (See Note 3)
½cupCoconut Milkthick
Salt to taste
Curry Leavesoptional
Instructions
Chicken Marinade
Start the prep with the chicken marinade. Combine chicken pieces, turmeric powder and salt. Keep aside and allow to marinate.
Masala
In a pan, heat a tablespoon of ghee and add one sliced onion, grated coconut, tamarind and turmeric. Fry for 8-10 minutes till the coconut and onions start turning slightly brown and toasty.
In another pan, dry roast coriander, pepper, fenugreek, cumin, garlic and both types of chilies, till you get a slightly sweetish, spicy smell. This should take about 5 minutes. Be careful to roast on a low flame so as not to burn the spices.
Once cooled, grind both, the coconut mixture and the spice mixture together, with about 1 cup of water into a smooth paste. Add more water if necessary.
Curry
In a large pot, pour the ground masala or mixture, add thin coconut milk and the remaining sliced onions. Bring this to a boil and add the chicken pieces and salt.
Simmer the curry till chicken is cooked (this takes about 35-40 mins). Mix in the thick coconut milk. Stir once and switch off the flame. Top with a tablespoon of ghee and serve hot with rottis, rice and mangaloreanfish fry.
Video
Notes
If you don't have whole turmeric, substitute with ¾ teaspoon turmeric powder.
If you are using pre-peeled garlic, use 10 - 12 cloves
Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.