Traditional Mangalorean style Chicken Curry with Coconut Milk - Chicken

Traditional Mangalorean style Chicken Curry with Coconut Milk - Chicken Chicken curry with coconut milk has tons of variations; from South India to Thailand, no two curries are exactly the same People in Mangalore love their spices and the coconut. Most of their curries have a blend of wonderful spices and of course coconut in it. In this recipe I have used black pepper instead of red chillies. Whenever we cook for occasions all the curries look red in color, hence we make this curry using peppercorns and it looks light greenish. Rest of the ingredients and method is the same. For such types of curries use bone in meat. At times I use only spare parts, as the good pieces of the chicken go into making roast fry, cutlets or kebabs. The bones release juices of their own and hence you have a very flavourful gravy to dig into the rotti appams, sannas, as these things require a lot of gravy. Country chicken is the best for this recipe. Chicken Roce Curry/ kori Gassi is a curry traditionally eaten with rotti, neer dosa, appama or sannas, I personally do not like to have it with plain Rice. But it does go well with jeera rice, bhagar rice. Do try this easy and simple recipe and leave a comment in the comment box below. Do not forget to like, share and subscribe. List of ingredients 1 kg chicken (bone-in) Potatoes as required ½ cup coriander seeds 8 cloves 7 cardamon pods 2-inch piece cinnamon stick 1 tsp cumin seeds 1 tbsp pepper corns 1 tsp poppy seeds /khuskhus 1 tsp turmeric powder 2 onions 2 tomatoes 3 onions Small piece of tamarind 1 ½ cup of coconut milk Salt as per taste Ghee as required Oil as required