Mangalorean Chicken Curry | Sanjeev Kapoor Khazana
Posted On 13 September 2018 By Rashmeet Kaur Khanuja | 997 Views 0
A south Indian favorite, this Mangalorean Chicken Curry is one dish that makes your mouth water even before your first spoonful of this heavenly chicken dish. Packed with flavor and cooked with love, this dish is sure to leave you wanting for more. So, cook MANGALOREAN CHICKEN CURRY – (Serves – 4)
750 grams chicken, cut into 2 inch pieces on bone 1 tablespoon ginger-garlic paste, Salt to taste, ½ teaspoon turmeric powder 5 tablespoons oil 5-6 dried red chilies 1 tablespoon coriander seeds 10-12 black peppercorns ¼ teaspoon fenugreek seeds (methi dana) 1 teaspoon cumin seeds (jeera) 3 medium onions, finely chopped 6-8 garlic cloves ½ cup scraped fresh coconut 1 tablespoon chopped garlic 1 tablespoon tamarind pulp 1 tablespoon chopped fresh coriander leaves 1 tablespoon coconut oil 1 teaspoon mustard seeds 12-16 curry leaves
1. Put chicken pieces in a bowl. Add ginger-garlic paste, salt and turmeric powder, mix and set aside to marinate for 10-15 minutes.
2. Heat 1 tablespoon oil in a non-stick pan. Add dried red chillies and roast for 30 seconds. Transfer in a bowl.
3. In the same pan, add coriander seeds, peppercorns and fenugreek seeds, mix and roast for 10 seconds. Transfer to the same bowl.
4. Dry roast cumin seeds on low heat till light golden brown. Transfer to the same bowl.
5. Heat 1 tablespoon oil in the same non-stick pan. Add 2 chopped onions and garlic cloves, mix and sauté on medium heat till golden brown. Transfer to the same bowl.
6. In the same pan, add coconut and roast till well browned. Transfer to the same bowl and allow the mixture to cool.
7. Blend the mixture with some water to a smooth paste.
8. Heat 3 tablespoons oil in a deep non-stick pan. Add chopped garlic and remaining onions, mix and sauté on medium heat till golden brown.
9. Add marinated chicken pieces, mix and cook on high heat for 5-7 minutes. Add prepared paste, mix well cover and cook for 4-5 minutes.
10. Add 2½ cups water, stir to mix and cook for 8-10 minutes. Add tamarind pulp and coriander leaves, mix, cover and bring to a boil.
11. To prepare tempering, heat coconut oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, sauté for few seconds and add the tempering to the chicken curry. Mix well.
12. Serve hot with steamed rice.