- 3 tablespoons Kundapur masala powder [ See Note below]
- 1 cup freshly grated coconut
- 1/2 teaspoon turmeric powder
- 2 cloves of garlic, chopped coarsely
- a small piece of cinnamon stick
- 1 cup chopped onions
- water (as needed)
- 1 cup coconut milk (canned or homemade)
To be fried
- 3 tablespoons coconut oil
- 1 cup finely chopped onions
- 3-4 cloves of garlic, minced
- 1/4 teaspoon black pepper
- 1 medium sized tomato, finely chopped
- 2-pound chicken, cut into cubes of the desired size
- Grind all ingredients listed in the Masala section along with water (as needed) to a fine paste and set it aside.
- Heat oil in a cooker kept at medium heat. Once heated, add onions, garlic, and pepper seeds. When the onions turn translucent, add Mangalorean curry powder and tomatoes and fry them till they are mushy.
- Add chicken and the ground masala from step 1 and mix well. Add water to get it to the consistency desired.
- Cover the cooker and put the vent on.
- Let the vent go off once and wait for the cooker to cool down before opening the lid.
- Serve hot with Rutti.
To make Kundapur masala powder for this recipe – you need 7-8 byadgi chilies,1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon methi seeds, 7-8 black pepper seeds. This may yield approximately 3-4 tablespoons of Kundapur masala powder. Make sure you use only 3 tablespoons for this recipe and save the rest for later
1. Heat a teaspoon of coconut oil in a medium sized pan and over medium heat.
2. Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
3. Roast remaining ingredients (coriander seeds, cumin seeds, pepper seeds and fenugreek seeds) for a minute or till it turns aromatic. Set it aside to cool it down (for approximately 10 minutes)
4.Transfer them to a blender along with the chilies and grind them to a fine powder. Store it in an airtight container for future use.