We have a lot of Tulu friends and this is one dish I love in their cuisine. Very elaborate dish but is so good that I dont mind spending the extra time in kitchen to cook it.
Cooked it recently for one special set of friends who love Mangalorean cuisine. 




Method

1. Clean and cut 1 kg chicken pieces into cube sized pieces along with the bone and keep aside.
2. In a pressure cooker, take 2 tbsp oil and heat. When hot, add 1 tsp mustard seeds, 1/2 tsp jeera seeds and when they splutter add 5/6 sprigs of curry leaves. The curry leaves give a distinct flavor to this dish and hence feel free to go heavy on them
3. Now after sauteeing it for 2-3 mins, add 1 finely chopped onion and some salt. Saute the onion till it is pinkish in color.
4. Now add the chicken and saute it well. 
5. As the chicken is cooking, dry roast 1 tsp coriander seeds, 7-8 dried red chillies, 10 pepper corns, 5-6 garlic pods, 1 inch dalchini, 1/2 tsp jeera, 4-5 cloves, 1/2 tsp khus khus(poppy seeds) with 2 tsp of onion and 2 tsp of grated coconut till the aroma of the spices fills up your kitchen. Let this cook for some time and then grind it to a coarse paste in the grinder.
6. Add this to the chicken, mix well  and pressure cook it for 1 whistle. Pressure cooking though not the best way to cook meat, is the easiest and hence I took this option. You can just cover the pan with a lid and cook for 15-20 mins till chicken is cooked. Adjust the water according to the consistency you want. I like it to have some gravy so that it goes well with chapatis.
7. Now again dry roast, 1 cup grated coconut, pinch of haldi and 5-6 pods of garlic and 1/2 tsp jeera till coconut is slightly brown. Grind this to a coarse paste
8. Add it to the chicken when chicken is almost done. Mix well and cook for 3-4 mins with lid on. You can add some more curry leaves for additional flavors.
9. You can serve this with chappatis, hot neer dosas or in this case we made Rice Rotis (Tandlachi Bhakri). Here is the recipe of these awesome Rice Rotis