Mangalore chicken curry

Mangalore chicken curry with Rice Pancake/ Neer dosa, this is a South Indian hit combo

Spicy Chicken curry is a Coconut based Chicken gravy with South Indian spices, Served combined with Rice or Rice pancakes truly complete South Indian style

Rice Pancakes/ Neer dosa is a soft thin Pancakes goes well with chicken curries
It is light type of dosa,  Neer dosa is a delicacy from  Karnataka part of Udupi cuisine. 'Neer' is the word for water, Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry .Neer dosa comes out soft It is served hot with chutney or Gravy, Learn how to make Neer Dosa/ Rice pancake

Ingredients for Chicken curry
Chicken - 1 kg,

Onions - 2, medium, finely chopped,

Curry leaves - 1 sprig,

Turmeric powder - 1/4 tsp,

Thick coconut milk - 1/4 cup (optional),

Salt to taste Oil - 3 tbsps,

Ghee - 2 tbsps,      
         

For masala:

Onion - 1, medium, sliced,

Garlic - 4 cloves, 

Coconut - 1/2 cup fresh and grated 

Dry red chilies - 7-8,

Black pepper corns - 1 tsp, 

Cumin seeds - 3/4 tsp, 

Coriander seeds - 1 1/2 tbsps, 

Methi seeds - 1/4 tsp,

Cloves - 3,  Cinnamon - 1" piece.       
                                                        

Take Chicken with bone, clean and cut into medium size pieces

Marinate chicken in turmeric powder and half tsp salt for 15 min

Prepare the masala. 

Dry roast all the ingredients on low flame, except onion, garlic and coconut.

Remove the roasted ingredients from the pan and set them aside.

In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts.

Add the grated coconut and saute for 5 mts. Turn off flame and cool. 

Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.             

                  

Heat oil in a Pressure cooker, add the chopped onions and saute till lightly browned. Add the chicken and cook on high flame for 4min

Reduce flame, mix well Add the ground masala paste, curry leaves and salt and mix well. 

Add little water Place lid and pressure cook on medium flame till 2 visels & switch off

Once pressure releases open & check. If gravy is too thin Reduce it by cooking on medium flame, place lid and simmer till Gravy is thick. 

Before turning off the flame, add the coconut milk and mix well.

Remove to a serving bowl. Serve with Kori rotti, neer dosa or rice.