Mangalorean chicken curry

Method

1. 1 Roast dried chilies, cumin seeds, and coriander powder in coconut oil for 90 seconds.
2. 2 Grind roasted spices with fresh grated coconut and tamarind juice to make a smooth coconut masala sauce.
3. 3 Using freshly grated coconut instead of canned coconut milk is a unique feature of Mangalore.
4. 4 Sauté the shallots with the curry leaves, then add the chicken and stir-fry for 8 minutes.
5. 5 Pour in the coconut masala sauce and simmer for 25 minutes until the sauce thickens.
6. 6 Adjust the seasoning of the tamarind sauce, then sauté some curry leaves and pour it over the dish after turning off the heat.

With an appliance

• Pressure cooker 40 min

  Replace step 5: add the chicken and coconut masala sauce to the pot, cook under high pressure for 10 minutes, then release pressure naturally for 5 minutes; this reduces cooking time by about 10 minutes compared to the normal 25 minutes, resulting in tender meat and a deep-penetrating sauce without the need for constant stirring. After opening the lid, simmer for 3 minutes before adding tamarind and pouring in the curry leaf oil in step 6.