Traditional Mangalorean Catholic style chicken curry that goes very well with sheviyo (stringhoppers/idiyappam), appam, sanna or plain rice
Wash the chicken pieces and marinate it with salt. Keep aside till required.
Dry roast the ingredients (dry chillies, coriander, pepper, mustard, jeera, onions, garlic) one by one on a hot skillet. Let them cool completely and then transfer to a mixer jar. Add the garam masala powder & tamarind and grind to a fine paste using a little water.Remove the masala and rinse the mixer jar with a little drinking water and reserve this water to be used later.
Boil the chicken with 1 onion sliced and salt and a little water if required. Cook until chicken is almost done.
Add the ground masala to the chicken & bring it to a boil. Check the taste and add the salt & tamarind if required
Reduce the heat completely and add the coconut milk and simmer for 2-3 minutes. Do not cover the pan or the curry may curdle. Turn off the heat.
For the tempering, heat a small pan, add ghee and when its smoking hot toss in the 1/2 sliced onion, reduce the flame to avoid burning. Pour this mixture into the curry and cover the pan to trap the aroma
Serve hot with stringhoppers (sheviyo/idiyappam), sanna, appam or rice
1. If you don't have both the varieties of the chillies just use the Byadge variety or even Kashmiri chillies will do (although the final dish may not taste 100% authentic Mangalorean). To tone down the spice remove the seeds from the chillies. If you are serving this dish to kids you may want to use not more than 6-7 deseeded Byadge chillies - this is what I do these days!