This dish was prepared at my place every alternate sunday.We used to relish it with fresh sannas(idlis) or neer dosas.In Mangalore whenever we visit anyones place,this dish is served without fail.During Christmas and Easter,I make this in addition to pork and it reminds me of the feasts we used to have.I try to make this dish atleast once a month as I love the flavours of fresh coconut mingled with hot spices and I am transported back to the lazy days spent in Mangalore during the summer holidays.This definitely is one of the foods which I associate with pleasant days in my life.I learnt to prepare this curry from my dad and I remember many Sundays chopping everything just right and then standing beside the stove next to my dad and noting the precise movements with which he used to make the curry.During dinner parties ,here in the US,I always make this dish and it is a hit with everyone.

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For marinating the chicken
1 pound chicken with bones. 
1tbsp ginger-garlic paste
1 tsp tumeric powder
salt to taste

Marinate chicken with the above ingredients and keep aside for atleast an hour.

For grinding to a fine paste.

Ingredients:

1 tbsp cumin seeds
1 tbsp fennel seeds
2 tbsp coriander seeds
1 small ball of tamarind
a pinch of tumeric pdr
1 big red onion sliced
5 cloves of garlic
5 cloves
1 inch cinamon stick
1 bay leaf
4 elaichi
5 to 6 kashmiri chillies
1 tsp poppy seeds
2 cups shredded coconut.

In a pan,dry roast seperately cumin seeds,fennel seeds,coriander seeds and poppy seeds till each of them is fragrant.

Then roast the coconut without oil,till it is lightly brown.Remove and keep aside.

Add some oil and ghee to the pan.Fry onion till lightly brown.Add garlic and the garam masala(spices).Remove from fire and cool.

In a mixie add the all the ingredients mentioned above alongwith coconut,onions and dry roasted spices and grind to a fine paste adding sufficient water.

Final

1 small chopped red onion
2 ripe tomatoes
1 green chilly
6 cloves
1 inch cinamon stick
1 bay leaf
1 tbsp ghee (clarified butter)
2 tbsp oil
2 potatoes
Coriander leaves(for garnishing)

Take a vessel in which the chicken is to be cooked.Put oil and ghee.Add cloves,cinamon stick,bay leaf and  green chilli.Then add the chopped red onion and fry till transparent.Then add the chopped tomatoes.

When the tomatoes are soft add the marinated chicken and potaoes,mix together,cover and cook.Add the ground masala after 5 minutes and cook till chicken and potatoes are done.You can garnish with coriander leaves.

Remove from fire and serve hot with pulao or bread.