Kundapur Chicken Curry with Panpolo / Neer Dosa

Kundapur Chicken Curry with Panpolo / Neer Dosa 

Clean 1 kg chicken. Apply a pinch of haldi, salt and ½ tsp red chilly powder and leave aside for 30 minutes. Add 1 thinly sliced large onion and one cup of water and cook till the chicken till done and keep ready.

For the Masala Fry the following or microwave for 5 minutes without adding oil. 10-12 Rashmiri red chillies, 2tbsp Coriander Seeds, 1 tblsp of Pepercorns, 1/2 tsp Fenugreek seeds (methi), 1 tsp fennel seeds (Optional). Remove and grind with 3 cups of freshly grated coconut and small lemon sized ball of tamarind to a smooth paste with as little waster as possible. 

Heat 2 tblsp of oil and 1 tblsp ghee together in a thick bottomed pan. Add 8-10 finely chopped garlic, when a bit brown add two medium sized onions finely chopped. When evenly browned add a few curry leaves(Optional), then add the ground paste. Saute for 5mts and add 2 cups of water, salt to taste and then add the cooked chicken, mix well and bring to a boil, lower heat and simmer for 5-10 minutes. Lastly add one cup of coconut milk (Optional). Cover and cook on slow fire till well done. Serve with panpole (neer dosa), pulav, roti, kori rotti, rice etc.

Note: Do not boil too much after you add the coconut milk lastly, sometime it will curdle. Also keep the flame slow. If you do not like tamarind, you can add 2-3 chopped tomatoes when you cook the gravy.

Note : Adding of fennel seeds is optional, the original recipe does not include it. However, I find that it enhances the taste of chicken when fennel seeds are added while grinding masala.

** Coconut milk will make the curry a bit milder, sweeter and thinner. This is usually added when you want to serve it with Kori Rotti. You may add or leave out depending upon your taste.

** For the Recipe of Panpolo, please refer the link given below …….

http://gayathrifoodbytes.blogspot.in/2015/03/panpolo-neer-dosa.html#more