Mangalorean Chicken Curry

Ingredients

  • Chicken – 50g
  • Onions finely chopped – ½
  • Curry leaves – 2-3
  • Turmeric powder – ¼ Teaspoon
  • Tamarind paste - 1 Teaspoon
  • Salt to taste
  • Coconut milk – 10ml + 10ml water
  • Oil – 1 Teaspoon
  • For masala:
  • Onion – ½
  • Garlic chopped - 2-3
  • Dry red chilies – 2-3
  • Black pepper corns crushed - ¼ Teaspoon
  • Cumin seeds – ¼ Teaspoon
  • Coriander seeds – ¼ Teaspoon
  • Cloves - 1
  • Cinnamon - 1" piece

Method

  • Marinate chicken in turmeric powder and half tsp salt for 15 minutes.
  • Prepare the masala.
  • Dry roast methi seeds for 4 minutes on low flame.
  • Next add all the ingredients called for in 'masala' except onion and garlic.
  • Dry roast on low medium flame for 4-5 minutes, mixing them so that they don't burn and roast evenly.
  • Remove the roasted ingredients from the pan and set them aside.
  • In the same pan, add little oil.
  • Add the sliced onions and garlic and saute for 3 minutes. Turn off flame and cool.
  • Grind all the dry roasted ingredients along with onion mixture to a smooth paste adding little water.
  • Set aside.
  • Heat oil in a non-stick pan, add the chopped onions and saute for 7-8 minutes or till lightly browned.
  • Add the chicken and cook on high for 4 minutes. Reduce flame, place lid and cook for another 9-10 minutes. mixing well once in a while.
  • Add the ground masala paste, curry leaves and salt and mix well.
  • Place lid and cook on medium flame for 8-10 minutes.
  • Add ½ cup water and tamarind paste and cook on high flame for 2 minutes.
  • Reduce flame, place lid and simmer till chicken is cooked.
  • Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.

Leave a Reply

Your email address will not be published. Required fields are marked *