Mangalorean Chicken Gravy With Kori Roti Recipe by Yvonne Veena
Cooking Instructions 30 mins 1 Take a Kadai. Pour 2 tbsp Coconut Oil and fry 1 chopped onion, garlic and curry leaves. When it turns golden brown, add grated coconut and fry in low flame till it turns golden brown. 2 Roast red chillies, pepper, jeera, mustard, poppy seeds, coriander seeds and half the quantity of cinnamon and cloves. Grind all the above ingredients to a fine paste. 3 Clean chicken. Chop it to medium size pieces. Slit green chillies, ginger and the remaining cinnamon and cloves. Add salt and cook till tender. Then add turmeric, ground masala and cook for 5 minutes. 4 Season in Ghee 1 Chopped Onions and fry till Golden Brown. Add chopped coriander leaves, fry it for a minute and add to the gravy. 5 The gravy is ready. Serve it with Kori Roti or Neer Dosa or Ghee Rice. 1 Take a Kadai. Pour 2 tbsp Coconut Oil and fry 1 chopped onion, garlic and curry leaves. When it turns golden brown, add grated coconut and fry in low flame till it turns golden brown. 1 Take a Kadai. Pour 2 tbsp Coconut Oil and fry 1 chopped onion, garlic and curry leaves. When it turns golden brown, add grated coconut and fry in low flame till it turns golden brown. 2 Roast red chillies, pepper, jeera, mustard, poppy seeds, coriander seeds and half the quantity of cinnamon and cloves. Grind all the above ingredients to a fine paste. 2 Roast red chillies, pepper, jeera, mustard, poppy seeds, coriander seeds and half the quantity of cinnamon and cloves. Grind all the above ingredients to a fine paste. 3 Clean chicken. Chop it to medium size pieces. Slit green chillies, ginger and the remaining cinnamon and cloves. Add salt and cook till tender. Then add turmeric, ground masala and cook for 5 minutes. 3 Clean chicken. Chop it to medium size pieces. Slit green chillies, ginger and the remaining cinnamon and cloves. Add salt and cook till tender. Then add turmeric, ground masala and cook for 5 minutes. 4 Season in Ghee 1 Chopped Onions and fry till Golden Brown. Add chopped coriander leaves, fry it for a minute and add to the gravy. 4 Season in Ghee 1 Chopped Onions and fry till Golden Brown. Add chopped coriander leaves, fry it for a minute and add to the gravy. 5 The gravy is ready. Serve it with Kori Roti or Neer Dosa or Ghee Rice. 5 The gravy is ready. Serve it with Kori Roti or Neer Dosa or Ghee Rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Southern Collard Greens Sunflower shaped vada paav Bread Sesame Ball with Black Sesame Filling [Onde-onde] 5 Layer Fiesta Dip for a Crowd Baked Lemon Pepper Chicken My Southern Collard Greens Sunflower shaped vada paav Bread Sesame Ball with Black Sesame Filling [Onde-onde] 5 Layer Fiesta Dip for a Crowd Baked Lemon Pepper Chicken Fulka with dal Mutton kababs and parathas with curd chattny and salad Wheat flour pizza Sewai kheer Fried bitter groud Chicken Breast Roast with Sauteed Spinach and Cabbage 🥬 Sev khamani Salty biscuits Fish and potato katlesi Oats chilla Fulka with dal Mutton kababs and parathas with curd chattny and salad Wheat flour pizza Sewai kheer Fried bitter groud Chicken Breast Roast with Sauteed Spinach and Cabbage 🥬 Sev khamani Salty biscuits Fish and potato katlesi Oats chilla