The heat from the fiery red chillies balances the sweetness of the coconut in this spicy chicken curry from the Bunt community of Mangalore.
Method:
1. Marinate the chicken with ginger, garlic and green chilli paste, tumeric powder and salt.
2. In a flat pan, heat oil and fry the whole masala with dry red chilli and half the onion for a minute.
3. Add the coconut and fry again for a minute. When it cools down, grind it into a paste.
4. In a pan, heat oil. Add mustard seeds, asafoetida and curry leaves. Add the remaining onions and fry for 2 minutes.
5. Now add the marinated chicken and cook. Add 1 cup water and cover the lid.
6. Put the ground paste, cover and cook for five more minutes.
7. Add the tamarind pulp mix, coconut milk and cook for a few minutes.
8. Garnish with fresh coriander leaves and serve with steamed rice, ghavan or chapaati.