Chicken Korigazi /Manglorean Chicken curry

Atlast the much awaited snow came, the weather forescast were so accurate and like they said it started exactly in the late evening,but since it was dark outside we couldnt enjoy it much.In the morning when we woke up it settled pretty much,but we went out to take some picture before it turns to ice or melt away,it looks like it wont last till tomorrow.Anyway we just needed one snow and for me its more than enough, I guess now I m ready for spring !!

I first tasted this curry from a Manglorean restaurant in Pune and then from my cousin sisters place and I totally loved it. After that I had it several times from a friends place who is also from Manglore.After tasting this for several times I decided to try this out myself and I asked for the recipe from my cousin sister( who is following her Manglorean mother in laws recipe) and from my friend too,both are pretty much the same, so I tried it with few minor changes and here is my recipe.

Ingredients

Chicken - 1 kilo
onion - 1/2
Coconut milk - 1/2 cup
Salt

To grind
Grated coconut - 1/2 of a coconut
Tamarind - a small piece
Turmeric - 1/4 tsp

For masala
Kashmiry Redchilly - 15 no
Coriander seeds - 3-4 tsp
Cumin seeds - 1 tsp
Peppercorns - 1tsp
Fenugreek - 1/8 tsp(10-12 no)
Curry leaves - few

Onion - 1/2
Garlic-2-3
Ginger - 1tbs (optional)

Preparation

1. In a pan add some oil and roast all the ingredients .Grind it with chopped onions, garlic and garlic.

2.Grind the grated coconut with tamarind and turmeric adding little water.
3.Pour the coconut mixture into a saucepan and add the masala mixture. Add 1/2 of chopped onions and chicken too.Cook covered.
4.When the chicken is cooked pour the coconut milk and when it start to boil turn off the flame.
5.In a pan add some oil and 3 tbs of finely chopped onions and fry till its brown. Add the fried onions to the gravy.