Kori Cassi

Mangalorean chicken

INGREDIENTS

(Serves six)

60g red chillies
40g coriander seeds
21/2tsp black Malabar peppercorns
21/2tsp cumin seeds
1tsp fenugreek seed
500g freshly grated coconut
1 large chicken skinned and cut into eight
8 large garlic cloves
Salt
Turmeric
50ml oil
250g diced onion
Water
25g tamarind pulp

For the tarka

30g ghee
1/2tsp ground fenugreek
1tsp ground cumin
50g diced onion

METHOD

In a little oil roast chillies coriander peppercorns cumin and fenugreek one at a time. Grind the spices with coconut and garlic to a very smooth fine paste adding a little water from time to time. Marinate the chicken with salt and turmeric.

Heat the oil in a haldi and sauté the onions until light brown. Turn down the heat add the coconut-spice mixture and simmer for 20 minutes. Add an extra 250ml of water and the chicken. Simmer for 20 minutes. Add the tamarind pulp and boil for a further 15 minutes.

To make the tarka heat the ghee fry the spices add the onion and sauté till coloured. When ready pour over the chicken.