Coconut Egg Curry - South Indian Style [Anda Curry]

Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆  Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.

Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊  I am close to it and have made my peace with it. ✊

I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)

 Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛

Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.

As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry! 

I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of  Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁  The same ones that we relish like crazy on Cruises now- 😎

Anyways, Lets get started with the recipe:

Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!

Ingredients:

4 boiled eggs + 2 fresh eggs

3 tbsp oil

1 big onion finely chopped

1 tomato chopped

1 tsp each ginger and garlic paste

salt as per taste

Masala Paste:

1. 5 cloves
2. 1 cardamom
3. 3-4 black pepper
4. 1/2 inch cinnamon
5. 1/4th tsp cumin seeds (jeera)
6. 1/4th tsp sesame seeds 
7. 1/4th tsp poppy seeds
8. 3 tsp coriander seeds
9. 7-8 red dry chillies [adjust as per your taste]
10. 1/2 cup grated coconut + 3 tsp dry grated coconut
11. handful of cilantro leaves
12. 1/4th tsp turmeric

Preparation:

• Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
• In the same pan roast coconut  till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
• In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together. 
• Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
• Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours! 
• Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
• Enjoy it with rotis or just plain rice or jeera rice. It super yum!

njoY! happY cookinG!!

Your feedback is important to me. If you have tried any recipes from Pinch of Swad, feel free to share with us.

You may also like Egg Biryani, Halloween Pizza Mummies, Chicken biryani

Health Benefits:

Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.

Source: https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#section11

Chapli Kabab (Chicken)

Kabab or Kebab has a nice ring to it, it brings a smile on my face whenever someone utters that word. My mind starts getting images of get-togethers, fun with friends, with some beer or wine in the vicinity(yaasss),  jamming sessions, or a fancy restaurant, sometimes dhaba style restaurants too :) etc. etc. So in short, this dish brings happiness to me. It is served as an appetizer mostly during parties and get together's!
Of course, one shouldn't stop at that,  make it at home, in your kitchen whenever you feel like :)
I call it a 'Happy Side Dish'

It is a cloudy rainy day today in my town and I was craving for some chatpata (spicy peppery) snack. Had some minced chicken in the fridge, thought of making these chapli kebabs. Very easy to make, use the spices on hand, make patties and fry it in the oil!

  

Chapli kebab is a Pashtun-style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in Northwest Pakistan and is also known as the Peshawari kebab.

The chapli kebab is a popular barbecue and street food in parts of Northern India, Pakistan, as well as in eastern Afghanistan. It can be served and eaten hot with naan bread, rice, or in burgers and sandwiches such as a Bun kebab or stuff in Pita Bread. Or just have as an appetizer with chutney dip, sliced onions and lemon wedges on the side.
Can't wait to dig in, every time I make something like this!

Here is the recipe for Chapli Kababs,

Ingredients:

• 1 16 0z  minced chicken pkt (or get chicken thigh or breast and grind using the blender)
• 1 med size onion chopped finely
• 2 tomatoes chopped finely (squeeze the water out)- I used cherry tomatoes :)
• 2-3 green chilies chopped
• 1 tsp ginger garlic paste
• 1/2- 1tsp chili powder flakes (if you don't have, take dry red chili and crush it)
• salt to taste
• 1/2 tsp pepper powder
• 1 tbsp coriander seeds crushed in a mortar n pestle ( coarse coriander seeds pwd, a must step in chapli kababs)
• 1 cardamom crushed
• 2 cloves crushed
• 1 egg
• 2 tbsp whole wheat flour ( optional, if your mixture gets little soggy, add this)
• Oil to fry

Deep fried chapli kababs

Shallow fried Chapli Kebab

Preparation:

• Take a mixing bowl, add all the ingredients except oil. Patties mixture should be dry enough. 
• Take a bowl of water at the side to dip your hands, while making patties. 
• Heat a pan with little oil in it. You can either deep fry it, which will taste awesome or shallow fry it(I like it this way)
• Take a small portion of the meat mixture and make patties by flattening it, you can give any shape you want. Traditionally it is given an oval shape. 
• Place in on the hot pan, it should sizzle. Let it cook for 3 minutes. Then flip and again cook for another 3 minutes or till done. Cook on medium flame. 
• Strain it out and place on the paper towel to absorb extra oil. 
• Serve hot with sliced onions, chutney etc. 

You may also enjoy Seekh Kebabs, Chicken Lollipops, Tofu Pan fry, Zucchini Paneer Flapjacks etc.

njoY!! happY cookinG!!

Health Benefits:
Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat. Apart from protein, chicken is rich in several minerals like phosphorus and calcium, that helps keeps bones in mint condition. Also, it has selenium which has been known to cut a risk of arthritis.Chicken has two nutrients that are great for reducing stress – tryptophan and Vitamin B5. It boosts immunity (remember how we eat chicken noodle soup when we are sick?) and promotes good heart health as it is rich in vitamin B6, plays an important role in preventing a heart attack. so I say YAY to chicken!

Konkani Fish Curry (Kandya Ambat)

Fish curry preparations from the Coastal areas are hands down the best curries in the whole wide world. Reason, fresh fish, fresh coconuts and fresh stock of dry red chillies...:) My ancestors are from coastal region and have known to survive on rice and seafood for their whole lives.:) My grandmother made the best fish dishes ever, she added just those 2-3 fresh ingredients like coconut, dry red chillies and tamarind to freshly caught and cleaned fish by using her signature eyeballing method(:)) to make a fingerlicking gooooood curry!! Since she was an expert, everybody simply loved it!

The highlight of our visit to my grandparents house was mostly "FOOD" and all that simple life around the house. She loved pets so much that all the dogs and cats of the neighborhood used to be at her house :) She loved feeding and talking to them. Wonder none of her kids got those genes passed down hhehehe :(

Few years back my youngest cousin (was 8 yrs then) had visited my grandmother and even he gave her the certificate of excellence :) saying that it was the best fish curry he had in his life (it was actually so cute that it is now a must to be mentioned story whenever we talk about my grandma)....so we all remember her with these loving memories that she has left behind.

Coming to the fish preparation, we have various kinds of fish curries that are very prominent amongst Konkani clan. Northern Karnataka is known for Teppal ambat (schezwan peppers/coconut curry) and Kandya ambat (onion/coconut curry) and in the south of Karnataka they make Phanna ambat (onion tempered curry), Alle piyav ambat/ghashi (onion/ginger curry).. so these are the few variations one will see. Goan preparation is again little different where they use garam masala (whole spices) in the curry. As we move to the north east side of India, one can see the fish preparation in mustard oil and mustard paste etc. So it's unlimited variety :)

Once you get a hang of making these coconut curries, there is no going back- I am telling ya :)

Let us take a look at this Konkani Fish Curry of Kandya Ambat recipe:

Ingredients:

• 1 cup fresh grated coconut (or frozen coconut)
• 1 onion finely chopped
• 2 big size pomfret/pompano (makes 8-9 pieces/fillet)
• 1/2 tea spn tamarind extract or kokum or small marble size ball of tamarind
• 1 green chili slit optional
• 7-8 red chilies (byadgi/kumti chillies preferably)
• 2 tsp coriander seeds
• 1 tsp turmeric
• 2 tbsp oil
• salt to taste

Preparation:

• Clean the fish, apply 1/2 tsp turmeric, salt and keep aside.
• Lightly roast dry red chillies in 1/2 tsp oil, transfer to a blender. Then in the same pan roast coriander seeds and transfer to the blender. Then add grated coconut and roast it very lightly (do not brown it) before you put it into the blender. Add tamarind, turmeric and make a fine paste by adding little water. 
• Adjust the taste if need be, sometimes the chillies may not be very spicy, so depending on how spicy you want adjust accordingly. Color of the curry also depends on the quality of the chillies you are using.
• Take a wide mouth pan, heat oil and add chopped onions. Saute till it turns just light brown. 
• Now add the ground paste and stir everything nicely. Add slit green chili, salt. Bring the curry to a boil and then simmer for 5 minutes. 
• Add water sparingly to get a nice flowy consistency of the curry. Do not make it too thin. Now add fish fillet gently into the curry and let it simmer further for another 5-6 minutes. 
• Don't keep stirring the fish, as it will break, gently move around so that the curry also breathes :) Switch off the gas once the fish is cooked and you see nice red color on the curry. 
• Serve hot with Rice, parboiled Rice, Roti etc. Curry tastes even better after few hours or the next day!

njoY!! happY cookinG!!

Note: This method of curry preparation is used mostly for lean and bland fish , also shrimp can be used. Vegetarians can make it by adding potatoes in it. Tastes delish.

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Baked Salmon

Coastal Fish Fry

Coastal Fish Curry (Alle Piyav Teppal Ambat)

Goan Recheado Stuffed Fish

Health Benefits:

Pomfret is a delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system. It is a very good source of protein. It's no coincidence that fish-eating Inuit populations in the Arctic have low levels of heart disease; seafood is low in saturated fat and high in omega-3, (which can both) protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut risk of heart disease in half. Eating oil-rich fish regularly can help to keep the eyes bright and healthy.

Fish Curry with Coconut Milk (Instant Pot)

Instant Pot pressure cooker is creating waves in the communities across the world and I am happy I have one at home to make some yummy dishes being absolutely carefree, stress free and mess free :)

Have tried quite a few recipes and I must say, so far so good. Very helpful when you have an errand to run and don't have enough time to cook the dish, switch off the gas and only after that dash out of the house. Instant Pot is a life savior in such scenarios. You wanna run to a grocery store? You wanna pick up your kid from the activities? You wanna go shopping? You wanna linger in your shower little more time :)(hell ya!)? no problemo :) Dump the ingredients of a recipe into the instant pot, set it up appropriately and off you go doing your errands tension free. By the time you get back home, your dish should be ready (hopefully :))

So today I made Tilapia Fish curry using coconut milk and spices. Tastes fantastic. This curry can be enjoyed with the plain rice or noodles. I usually use curry leaves for this preparation but today added thai basil leaves with thai bird chillies and the aroma was so fantastic that I just cudn't wait for it to be done. We enjoyed it as a family-- happily slurping away with the rice.

Very easy to make and a combination of spices and coconut milk gives this curry a heavenly taste and aroma. I actually enjoyed the thai basil twist on it :) It complements well with the aromatic long grained basmati rice or jasmine rice. You can make this same curry adding chicken or shrimp too.

Let us take a look at the Fish Curry with Coconut Milk (Tilapia)

Ingredients:

• 3 cups coconut milk (can use coconut powder or tin)
• 1.5 lb tilapia fish cut into big fillet (take any white fish)
• 2 med onion sliced
• 1/2 cup cherry tomatoes ( or 1 tomato chopped)
• 4 pods garlic chopped
• 2 inch ginger chopped
• 2 green chillies (or thai bird chilies)
• handful of curry leaves or thai basil
• 1 tbsp coriander pwd
• 2 tsp cumin pwd
• 1 tsp chili pwd (or 1 tsp chili flakes)
• 1/2 tsp turmeric
• 1/2 tsp fenugreek pwd (optional, but it imparts nice taste)
• Either use above 5 powders or 3 tbsp of curry powder.
• 1-2 tbsp oil
• salt to taste
• 1-2 tsp lemon juice to taste

Preparation:

• Press [Saute] to pre-heat the cooker. When the words 'Hot' appear on the display add oil, then drop curry leaves or thai basil (keep 5 leaves aside to add later),  then add onion, garlic, ginger and saute until onion is translucent. (around 3-4 minutes)
• Add all the powdered spices and saute together for 1 more minute. 
• De-glaze with the coconut milk making sure to un-stick anything from the bottom and incorporate in the sauce. Add green chilies (or thai bird), tomatoes, fish pieces. Stir gently to mix everything. [adjust thickness by adding more coconut milk or water if needed]
• Close the lid of the Instant Pot, Press [manual] and use [+], [-] to adjust time. Set on 3 minutes pressure cooking time. 
• When time is up open the pressure cooker using QPR (don't wait on NPR because fish gets done quickly).
• Add salt to taste, remaining thai basil leaves and lemon juice before serving it hot with Rice or Noodles.

njoY!! happY cookinG!!

Note*:
 This curry can be easily made on stove top too. Pretty much the same process. Before adding the fish to the curry, bring it to a boil, then add fish pieces and simmer the curry for few minutes till the fish is done. Serve hot with Rice or Noodles.
 The color of the curry varies depending on your chili powder. Some chilies are spicy but don't impart that dark red color and vice versa.

Health Benefits: 
Coconut Milk: 
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking. Coconuts are one of those foods that oscillate between the 'good' food and 'bad' food camps. Coconut milk, especially the lower fat variety, can be used in moderation (1-2 times per week). source:https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk

Tilapia:
It is a bland yet delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system.

Chicken Over Rice (Halal Cart Style)

Manhattan (New York) and halal cart food go hand in hand!! As you walk past the over populated streets and corners of the city, aroma of the amazing warm spices from the chicken and rice hits you and you will find yourself standing in the long lines before you even realize what happened:) Serving lunch to late-night, these carts dish up a container full of chicken over rice that is so rich and yet so subtle, hitting the spot that's absolutely crave-worthy and totally worth your time standing in those long lines!! Its street food at its best Manhattan is world's melting pot where best of best cuisine is served. A grand treat for your taste buds.

So coming to the cart food, this particular meal is served with perfectly seasoned grilled chicken or beef over flavorful rice with their secret sauces, one so hot that fumes may come out of your ears and other yogurt based mild cooling sauce. It serves as a comfort food for the exhausted tourists after a grand site seeing day!

Witnesses literally swear by the food and the rush hour actually begins after midnight! Yessss! this takes me back to the streets of Mumbai where such famous spots like Bade Miya in Colaba and Khyber in Kala Ghoda are known for their kebabs (check out sheekh kebabs and chapli kebabs) and fast food that is more famous than any other 5 star hotels in the vicinity. I am actually slightly drooling thinking about all these places and the food

I thought of making it at home and got recipes online from yourhomebasedmom and dinneranddessert blogs. Since I liked the sauce from both sites I mixed up the ingredients :) I was happy with what I found and the outcome.
Now to my delight the halal guys have started their franchise and one is open right by my house... Yay!! But I can still cook at home and be happy :)

Let us get to the recipe of Chicken over Rice Halal Cart Style!

Ingredients:
For the chicken: 

• 2 tablespoons lemon juice 
• 1 tablespoon chopped fresh oregano (you can use dried oregano too)
• ½-1 teaspoon coriander powder
• 3 garlic cloves, roughly chopped (about 1½ tablespoons) 
• ¼ cup light olive oil 
• salt and freshly ground black pepper (1 tsp)
• 2 pounds boneless, skinless chicken thighs (6 to 8 thighs) 
• 1 tablespoon vegetable or canola oil 

For the rice: 

• 2 tablespoons unsalted butter 
• ½ teaspoon turmeric 
• ¼ teaspoon ground cumin 
• 1½ cups extra long-grain or Basmati rice 
• 2½ cups chicken broth 
• salt and freshly ground black pepper

White Sauce

• ½ cup mayonnaise
• ½ cup Greek yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon lemon juice
• handful chopped fresh parsley
• salt and freshly ground black pepper (1/2 tsp)
• 2 tsp sriracha sauce

To serve:

• 1 head iceberg lettuce, shredded
• 1 large tomato, chopped
• red onion rings
• cucumber chopped (optional)
• Pita bread (optional)

Preparation:

Chicken

• Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender and blend until smooth and well combined.
• chop chicken to bite size pieces and apply the marinade evenly. Season the marinade to taste with salt and pepper.
• Marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade. Do not marinate for longer than 4 hours. If need to wait longer, remove chicken from marinade and pat dry and refrigerate until ready to use.
• When ready to use, season with salt and pepper, going heavy on the pepper.
• Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking.
• Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes.Turn the chicken and reduce the heat to medium and cook until the chicken is cooked through for another 3-4 minutes. Don't overcook or else you will end up with dry pieces.

Fragrant Rice:

• Melt the butter over medium heat in a large heavy pan. Add the turmeric and cumin and cook until fragrant but not browned, about 30 sec (don't burn it). Add the rice and stir to coat.
• Cook, stirring frequently, until the rice is lightly toasted, about 3 minutes.
• Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil.
• Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

Yummy Sauce:

• In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, black pepper and sriracha sauce. Whisk to combine. Season to taste with salt. 
• Refrigerate for 1 hr or until ready to use.
• To serve, divide the rice, lettuce, tomato evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce. Serve immediately. Have extra sauce on hand.

njoY!! happY cookinG!!

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Thank you for dropping by. Your feedback is much appreciated.

Baked Chicken Tikka (Whole)

I usually tend to bake a whole Chicken during Thanksgiving occasion. Turkey is traditionally roasted during Thanksgiving but is too bland and too big a bird for me, so I turn to my all favorite chicken. Let me tell you one thing, when you bake this bird in your own oven the satisfaction you will get is out of this world :) [ I know, animal right activists better stay away from this post :)]

It is very simple to bake, all you have to do is clean the chicken nicely, make your masala(marination) and stuff it inside out, then say a small prayer and leave it in the oven to work its magic! :) My kid is thrilled whenever I bake a whole chicken! I also like to stuff it with biryani sometimes [ that recipe some other time :)] 

I usually place the roasted bird on a bed of some fancy rice preparation and then serve it with baked beans, brussel sprouts, smashed potatoes, some soup, and a dessert making it a full fledged calorie loaded meal! 

So for now, let us take a look at the Baked Chicken Tikka.

Ingredients:

• 1 mid-size chicken (whole)
• 1/2 packet chicken tikka masala (shaan)
• 5 tbsp lemon
• 4 tbsp oil( or butter)
• 1 1/2 tbsp chili powder (that gives color like Kashmiri or Byadgi) 
• pinch orange color (optional)
• 1 tsp ginger garlic paste
• 2-3 tbsp butter (for basting)
• salt as per taste 
• 4 tbsp vinegar (for cleaning chicken)

Preparation:

• Clean the chicken nicely inside out with some water and vinegar. This also takes away the raw smell of the chicken. Make small cuts all over the chicken with a sharp knife, so that when we coat the masala it gets in it and marinates well.
• Make a mixture of 1 tbsp lemon + 1 tbsp oil/butter + 1 tsp ginger garlic paste + 1 1/2 tbsp chili powder 
• Coat the inside of the chicken with this paste.
• Now make a mixture of chicken tikka masala + 4 tbsp lemon juice +3 tbsp oil/butter. Coat the outside of the chicken with this paste nicely. Tie those chicken legs together with a thread.
• Marinate it for good 4 hours or overnight.
• Remove it from the fridge and preheat your oven for 400F/200C. Take a baking tray and place cooling or grill rack over it and then place the marinated bird on it.
• Baste with butter all over it and bake it for 30 minutes. 
• If you like it nicely roasted, apply butter or oil every 15 minutes. 
• After 30 minutes, flip the chicken and bake for another 30 minutes. Every oven can have slightly different settings. So after 1 hour of cooking, test it by piercing with a sharp knife, if the knife comes out smoothly that means your chicken is done.
• Lastly just put the oven on a broil mode for say 3-5 minutes to get those burnt marks. 
• Take it out and serve with Masala Bhat, Beans, Lemon Wedges, Sliced Onions, Raita etc.

njoY!! happY cookinG!!

Notes:* I like spicy marination on my Chicken as per my taste buds, you can go easy with chili powder and take little less portion of tikka masala as well.

Health Benefits: Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat. Apart from protein, chicken is rich in several minerals like phosphorus and calcium, that helps keeps bones in mint condition. Also, it has selenium which has been known to cut a risk of arthritis.Chicken has two nutrients that are great for reducing stress – tryptophan and Vitamin B5. It boosts immunity (remember how we eat chicken noodle soup when we are sick?) and promotes good heart health as it is rich in vitamin B6, plays an important role in preventing a heart attack. so I say YAY to chicken!

Kori Rotti Curry ( Mangalore Style Chicken Curry with Rice Wafers)

Kori Rotti is a very authentic and traditional dish from the Bunt (Tulunadu) community, Mangalore/Udupi region. It is a chicken (kori) dish made with fresh spices and coconut
+coconut milk, a thin gravy that is poured over bite-sized rice wafers (rotti) and savored with both hands :):) he he I am kidding,  just use 1 hand to eat, that should be enough:). Avoid using spoons and forks..no fun there! But let me warn you, it is a messy deal :) roll your sleeves up before you attack the kori rotti,  just like sloppy joes :)

My first face to face encounter with Kori Rotti was in 1998 at a wedding of a Nepali neighbor with a Bunt girl. And that's when I tasted this beautiful dish and never forgot the taste. The preparation of kori rotti curry is more or less like my (coastal) home preparation but the combination of eating it with the rice wafers (rotti) is unique and very very tasty.

Rotti is basically made from rice like dosas but it is paper thin in texture. When you pour that kori curry over it, it soaks in the goodness of the curry and gets soft and soggy. It then gets irresistible :) It is readily available in the stores. My mom was amazed to know that I get it here in USA, while she literally smuggles it out of Udipi whenever my relatives travel or someone from the town visits the place :). So 3 cheers to US of A :)

I am a big fan of coconut-based masalas while preparing meat. The flavors are simply exotic and as the meat marinates in the masala, bingo! the flavors hit the spot!

This recipe is shared by my bestie Ranjana Shetty (Her mom's recipe). And no, she is not related to Shilpa Shetty or Sunil Shetty.. or maybe she is :):) I cannot thank her enough as this one is a keeper and a fantastic tasting kori ghashi (coconut masala curry). 

Let us take a look at the recipe:

Ingredients: 

• 2 lb chicken (6-7 chicken thighs with bones)

To grind Masala:

• 4-5 Cloves
• 1 1/2 inch Cinnamon stick
• 5-6 peppercorns
• 1 small or 1/2 big onion - thinly sliced
• 5-6 cloves of garlic
• 7-10 red dry chillies
• 2-3 tbsps coriander seeds
• 1 1/2 tsp cumin seeds
• 6-7 seeds of fenugreek
• 1 tsp poppy seeds
• 1 tsp fennel seeds (optional)
• 3/4th cup of grated cocount
• 1/2 tsp turmeric powder
• 1 marble sized tamarind piece
• salt as per taste
• 1 tsp +1 tbsp coconut oil

To Marinate:

• 1 1/2 tbsp ginger garlic paste
• 3/4 tsp turmeric
• salt to taste

• 1 1/2 cup thin coconut milk*
• 1/2 cup thick coconut milk*
• 2 tbsp oil/ghee
• 2 onion sliced

Preparation:

• Chop the chicken thighs into big bite size cubes. Marinate it with turmeric powder, ginger-garlic paste, and salt. Keep it aside in the refrigerator for at least 30 minutes.
• Heat coconut oil in a frying pan and fry the cloves, cinnamon and pepper corns for a couple of minutes and transfer to a blender.
• Next add the red dry chillies, coriander seeds, cumin seeds and the fenugreek seeds in the same oil. Once fried well you can transfer it to the blender.
• Take a1 tbsp coconut oil and this time fry the sliced onions. Once it gets slight brown add the garlic pieces into it, along with the poppy seeds and the fennel seeds. Lastly, add the grated coconut into it and fry just a little for the coconut to turn a little reddish brown.
• Put all of these fried items into the blender and add turmeric powder and tamarind into it and add enough water into the blender and grind into a fine paste. Keep aside.
• Heat 2 tbsp of coconut oil/ghee into the cooking vessel, add 2 sliced onions and fry well. Add marinated chicken into it. 
• Fry the chicken for about 5 minutes then add the ground masala into it and let the chicken cook in the masala. You can add a little water to it along with salt to taste. 
• After 15 minutes, add coconut milk into it and let it boil. Note that the curry should be thin and runny as the rotti should be soaked well in the curry to get the perfect taste. 
• You can add the seasoning of 1 onion cut into small pieces and fried in ghee to the cooked chicken curry.
• Serve hot and enjoy with the crisp rotti's crushed well.

njoY!! happY cookinG!!

Notes:* You can use store bought coconut milk tins, or powder, or simply take 2 cups of grated coconut, add water and pulse it in the blender for few times. Sieve the water and that is your coconut milk. Repeat the process for 2-3 times.

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Health Benefits: 
Most curries contain turmeric, cumin, cardamon, ginger, garlic, coriander seeds- these are spices with strong anti-bacterial properties. That's why they're found in dishes from hot countries, where meat needs to be preserved. Chicken, as we know is loaded with proteins. Coconut helps to get rid of bad LDL. Rotti is made of rice which is low in calories.