Chicken pieces cooked in freshly ground masala curry truly mangalorean style.

CHICKEN CURRY MANGALOREAN STYLE

Ingredients

750 grams chicken, cut into big pieces on the bone
2 teaspoons ginger-garlic paste
½ teaspoon turmeric powder
Salt to taste
5 teaspoons + 1 tablespoon oil
12-15 Kashmiri dried red chillies
1 tablespoon coriander seeds
2 teaspoons cumin seeds
6-8 black peppercorns
1 teaspoon fenugreek seeds
2 large onions, roughly chopped
6-8 garlic cloves
1½ cups fresh scraped coconut
1 large onion, finely chopped
1 teaspoon chopped garlic
½ teaspoon tamarind pulp
1 teaspoon mustard seeds
10-12 curry leaves
Fresh finely chopped coriander for garnishing

Method

1. Combine ginger-garlic paste, turmeric powder, salt and chicken in a bowl. Set aside.
2. Heat 1 teaspoon oil in a non-stick pan, add dried chillies and sauté for 2 minutes. Remove on a plate.
3. Put the same pan back on heat, add 1 teaspoon oil alongwith coriander seeds, cumin seeds, peppercorns and fenugreek seeds and sauté till lightly browned. Transfer on the same plate.
4. Put the same pan back on heat, add 1 teaspoon oil alongwith roughly chopped onion and garlic and sauté till lightly browned. Add to the same plate and cool.
5. Put the same pan back on heat, add coconut and sauté till lightly browned. Remove in a bowl.
6. Grind all the sautéed ingredients with required water to a smooth paste. Transfer into a separate bowl.
7. Grind the roasted coconut with required water to a smooth paste.
8. Heat 2 teaspoons oil in a non-stick pan, add finely chopped onions and garlic and sauté till translucent. Add the marinated chicken. Add the ground paste except the coconut paste. Add sufficient water and mix well. Add salt and mix well. Cover and cook till the chicken is half done.
9. Add the coconut paste and ¼ cup water and mix well. Cover and cook till the chicken is done.
10. Add tamarind pulp and mix well.
11. For tempering, heat 1 tablespoon oil in a non-stick tempering pan, add mustard seeds and curry leaves and let them splutter. Add the tempering to the prepared curry and mix well.
12. Serve hot garnished with coriander leaves.

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