RECIPES

Mangalorean Chicken Curry Recipe

What you need:

Chicken: 1 Kg
Coconut: 1, grated
Dried red chilies: 5-6 
Coriander seeds: 1 tbsp
Poppy seeds/Khaskhas: 1 tbsp
Peppercorns: 1 teaspoon
Cloves: 3-4
Bay leaves: 2
Fenugreek seeds (methi): 1/4 teaspoon 
cumin seeds: 1 teaspoon 
Turmeric powder: 1/2 teaspoon
Onions: 2 sliced
Tomatoes: 2, big, chopped
Ginger-garlic paste: 1 tbsp
Water: 2 cups
Oil: 1 tbsp

Preparation method

Marinate the chicken with salt and ginger-garlic paste. The taste is much better if you make a paste of fresh ginger and 6-7 cloves of garlic.

Dry roast the coconut till it is light brown in colour. Then , dry roast the red chilli, coriander, pepper corns, cumin seeds, poppy seeds, and fenugreek seeds. 

Make a fine paste of the roasted coconut and the roasted spices by adding a little water from time to time.
Heat oil and add the bay leaf.
Add the onions and saute till golden it is golden brown.
Add the ground paste and fry well on a medium flame for 15 minutes.
Place the tomatoes on top of the ground paste and let it keep for 10 minutes.
When the juice of the tomatoes has seeped into the paste and the tomatoes are pulpy, add water.
Let it simmer for a while and then add chicken. 
Cook till done. If you are making the curry in a pressure cooker, let it come to full pressure and then keep on simmer for 7 minutes.