MANGALOREAN CHICKEN CURRY (tulunada kori saar)

Ingredients

2kg chicken
30 fried Kashmiri chillies
10 fried red chillies
1/2 tender coconut
4 spoon coriander seeds
2 1/2 spoon jeera
1 garlic
1 spoon fried black pepper
1/2 fried Methi
1 lemon
Salt
6 onions
ghee
coconut oil
Turmeric powder

Method--

ADD
3 spoons ghee to a tawa
1 Onion
1 garlic
CORIANDER SEEDS
2 spoon jeera

take another vessel

add coconut
1/2 spoon Turmeric powder
and fry

run the chillies ,
the 1st fried mixture
1/2 spoon raw jeera
into a mixer

then add the fried coconut to the mixer

and grind

add this mixture to a grinder pour water and grind

add 6 spoon ghee to a vessel
2 spoon coconut oil
3 onions
1/4 spoon Turmeric powder
Salt
fry till onions r golden colour
add chicken
add 2 onions
Cook for 10 mins
add the grinded paste
let it boil for 10 mins
add lemon and let it boil for 5 min

Chicken curry is ready

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