Neer Dosa With Chicken Curry

An Authentic Neer Dosa and Chicken Curry Recipe

I have a certain fondness for coconut and these days I have found a new obsession in it. Yes coconut Neer Dosa and chicken curry!! Nothing can surpass this delicious combination of both coconut and south indian dried ingredients. I am all over it!! Chicken curry tastes exquiste when served with Neer Dosai. As Chicken curry is spicy one when followed by mild and healthy Neer Dosa leve your mouth watery and lusting. Check out this lip smacking recipe for paper thin coconut Neer Dosa and Mangalorean style Chicken Curry

Note Down The Ingredients For Neer Dosa

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• Raw Rice - 2 cups
• Shredded Coconut - 1 1/4 cup
• Water
• Salt To Taste

Method To Cook Neer Dosa

1. Soak the rice for atleast 3 hrs. Grind the rice and coconut separately to a smooth paste.
2. Add enough water to make a thin batter ,the consistency similar to that of buttermilk.
3. Add salt.
4. Let it rest for half an hour
5. Heat a tawa/griddle.Pour a laddleful of batter on it and swirl it in a circular motion to spread it.
6. Cover with a lid and let it cook till the top becomes dry.
7. Serve with warm chicken curry or chutney

Note Down The Ingredients For Marination of Chicken

• Chicken Breast-1 Large,Cut Into Cubes
• Turmeric - 1/4 Tsp
• Kashmiri Red Chilli Pwdr-1 Tsp
• Salt And Pepper

Ingredients For The Gravy of Chicken Curry

• Onion - 1 Medium Size,Thinly Sliced
• Tomato - 1 Medium Size,Sliced Thin
• Coconut - 1 Cup
• Cumin Seeds - 1 Tsp
• Turmeric - 1/4 Tsp
• Kashmiri Red Chilli Pdr - 1 1/2 Tsp
• Curry Leaves - 1 Sprig
• Coriander Leaves - A Bunch,Chopped
• 6-7 Cashew nuts
• 4-5 Tbsp Milk

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Ingredients For The Masala of Chicken Curry

• Onion - 1 Medium Size,Roughly Chopped
• Tomato - 1/2 A Piece,Rougly Chopped
• Garlic Cloves - 2 Nos
• Ginger - 1 Tsp,Chopped
• Cinnamon Stick - 1" Piece
• Cloves - 4-5 Nos
• Cardamom Pods - 2 , Peeled
• Fennel Seeds - 2 Tsp
• Black Peppercorn - 10 Nos
• Coriander Pwdr - 1 Tbsp
• Cumin Pdr - 1 1/2 Tsp
• Kashmiri Red Chilli Pdr - 2 Tsp
• Lemon Juice - 2 Tsp
• Salt

Method To Prepare Chicken Curry

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1. In a bowl mix the ingredients for the marinade and add chicken into it.Marinate it for about 2 hrs. Grind all the ingredients for the masala and keep aside.Also grind the shredded coconut adding some water and keep aside.
2. Heat some oil in a pan and add the grinded masala in it.Fry it slowly on a medium heat until the mixture turns dark brown and the raw taste of onion completely disappears.Remove and keep aside.This is the most important part in the dish so be careful not to burn it.
3. Heat some oil in the same pan.Add cumin seeds and curry leaves. Saute it for a few seconds.
4. Add the sliced onions. Saute until they become soft and translucent. Add turmeric pdr and the chicken pieces.Stir for a couple of mins.
5. Add the grinded masala, cashewnuts paste and stir until they are well mixed.Add the grinded coconut and water(if needed) to bring it to the consistency you like.
6. Add salt.Lower the heat and let it simmer for 5-8 mins or until the chicken is fully cooked.
7. Garnish with coriander leaves.

Tips

• Adjust the spices according to your choice.If you like it more spicy add green chillies
• Marinate the mutton/chicken pieces with yogurt,turmeric powder and coriander powder with enough salt atleast for 6 hours or overnite. Chicken will turn aout more juicy.
• You can add yogurt in the recipe in the end incase it turns out spicy for you.
• To check if the chicken is cooked take a knife and cut the fleshy part, if its lightest pink to white in color that means the chicken is cooked.
• Do add more water for a gravy consistency.If you like it dry; avoid much water.
• Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor.
• One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.