Lingkan Reang
Blend grinding ingredients into a smooth puree, then mix with chicken, salt, and turmeric in a pressure cooker.
Pressure cook for 3 whistles, simmer for 10 minutes, and let the steam release naturally.
Roast chillies, coriander, and cumin in oil, then blend into a smooth paste.
Grind coconut separately and set aside.
Add both masalas to the cooked chicken, mix well, and simmer for 15 minutes.
Heat oil, add mustard, urad dal, shallots, and curry leaves, frying until golden brown.
Pour the tempering into the curry and mix well.
Serve with rice or roti.