Kori Ajadina

Kori Ajadina ( Dry chicken with coconut ) Recipe credit - Saranya . S . Hegde, Author - Mangalorean cuisine

Ingredients

1, 500 g chicken
2, 15 dried red chillies
3, 1 1/2 tablespoon (25 g) coriander seeds
4, 1/2 teaspoon jeera ( cumin seeds )
5, 1/2 teaspoon methi seeds
6, 1 pinch ajwain (optional)
7, 1/2 teaspoon peppercorns
8, Ghee for frying ( or 1 tablespoon oil )
9, 4 garlic flakes
10, 1/2 teaspoon turmeric powder
11, 1 1/2 teaspoon tamarind paste
12, 50 g (3 tablespoon) coconut, grated
13, 6 garlic flakes
14, 1/2 teaspoon jeera
15, 1 big onion, finely sliced
16, 1 1/2 teaspoon butter
17, 1/4 cup water
18, Salt to taste ( or 1/2 teaspoon )

For seasoning

19, 1 teaspoon ghee
20, 1 tablespoon finely sliced

Tip : Mutton can be prepared in the same way with 500 g mutton.

Method

Fry ingredients from 2 to 7 in a little ghee , then grind them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside ( 1 st masala paste )

Then add grated coconut , garlic flakes, jeera and grind coarsely without water ( 2 nd masala paste )

Clean and cut chicken. Heat oil / ghee in a wide kadai or frying pan. Fry sliced onions till golden color. Add chicken, finely ground masala ( 1 st masala paste ), 1/4 cup water, salt to taste. Cover with a lid and boil till cooked. Add the ground coconut ( 2 nd masala paste ) and keep it on a slow flame till it becomes dry and fragrant.



Final seasoning:

Heat 1 teaspoon ghee in a kadai, and add 1 tablespoon chopped onion. Fry till dark brown, pour the curry over the seasoning . Serve hot with rice / rotis.