Ingredients
-
1
-
1
-
5 - 6
-
1
-
1
-
1
-
3 - 4
-
2
-
1/4
-
2
-
-
-
-
-
Directions
Chicken Gassi (Mangalorean Chicken Curry),I have my roots in Southern India and there is a lot of coconut used in South Indian cooking. The curries there are served with simple steamed rice or Rice crispies. My husband is East + Anglo Indian and does not like coconut based curries too much. So I relish these curries only at my mum’s place or cook them for parties that we throw (a novelty for my husband’s family and our friends),This dish was easy to make. I was a bit apprehensive about adding the tamarind extract. My husband loved this dish!!!!,absolutely fabulous. sensuous and exotic. pleasant and smooth. worth the effort.
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Steps
|
1
Done
|
Roast the Grated Coconut Till Light Brown. |
|
2
Done
|
Keep Aside. |
|
3
Done
|
in the Same Skiller Roast the Red Chillies, Coriander, Peppercorns, Cumin, Poppy Seeds, Bay Leaves and the Fenugreek Seeds in Oil. |
|
4
Done
|
Grind Together the Roasted Coconut, Garlic, Cloves and Roasted Spice Mixture to a Fine Paste With a Little Water. |
|
5
Done
|
Marinate the Chicken With Salt and Turmeric For 30 Minutes. |
|
6
Done
|
Heat Oil. |
|
7
Done
|
Add Onions. |
|
8
Done
|
Saut Till a Light Brown. |
|
9
Done
|
Add the Ground Masala and Cook For 20 Minutes. |
|
10
Done
|
Put in 250 Ml of Water and Simmer For 30 Minutes. |
