Mangalore Chicken Curry

Mangalore Chicken Curry with Parboiled Rice
This is one of the recipes I learnt from my Mother-in-law. She got this recipe many years back from a friend in Mangalore. This curry has no garam masala or any strong pungent flavor. The spicy and savory taste comes from freshly roasted spices and the coconut.

Here is the ingredient list
1/2 kg chicken, preferably with bones
3 medium sized onions
1/2 tsp jeera
1 coconut, shredded
3tsp oil

Ingredients for the Masala
8-12 Hot red chillies
3 tsp coriander seeds
1/2 tsp jeera
1/4 tsp mustard seeds
5 cloves garlic
1/4 tsp turmeric
10 seeds of methi
6 peppercorns

Roast the ingredients listed for the masala in a tsp of oil. Let it cool. Grind into a smooth paste. Now chop 1 onion and grind along with the spices to a paste. Set aside.

Grind the shredded coconut and 1/2 tsp jeera into a smooth paste and keep set aside.

Remove the skin from the chicken pieces and discard the skin. Clean the chicken and keep it ready. In a saucepan add chicken, water and the ground spices and salt. Chop another onion and add to the chicken. Bring it to a boil, cover and cook on allow flame for 20 minutes.Add the coconut paste to the chicken and simmer for another 10 minutes.

Chop the remaining 1 onion finely, fry it in 1 tsp oil until golden brown and add to the chicken.

Serve with rice.