Ingredients:

• 5 – Kori roti, readymade
• 6 – Pepper Corns
• 15 – Chillies, red dry
• 1 tsp – Turmeric powder
• 6 -Flakes, Garlic
• 6- Cloves
• 1/2 tsp – Mustard Seed
• 1 – Onion
• 1 tsp – Jeera
• 2 tbsp – Coriander
• 1 – Coconut, scraped and ground, juice
• 1- Medium, Chicken
• 4 tbsp – Oil
• 1 – Onion slice
• 200 g – Potatoes
• 1 tsp- Vinegar
• Salt to taste.

Method:

1. Clean and cut the chicken into pieces.
2. Scrape 1 coconut and grind half of it and remove the thin and thick extract.
3. Keep the other half aside for grinding with all the other ingredients.
4. Now, boil the chicken pieces in the coconut extract for 30 minutes, until tender.
5. Then, heat cooking oil in a vessel and saute the sliced onion until brown.
6. Now add the masala and the chicken with its gravy and masala water.
7. Then add the cut potatoes, vinegar and salt to taste.
8. Add some boiling water to thin the curry.
9. Boil until the potatoes are cooked.
10. Add the Kori roti, after breaking it into small pieces, and blend.
11. Then add the thick coconut juice and simmer for fifteen minutes.
12. Recipe Courtesy: Mangalorean Recipes.

Recipe courtesy of Walter