Mangalorean Chicken Curry was cooked some weekends back, but getting around now. I was in mood to cook something new, so took out my chicken cookbook. The name sounded exciting and since I was thinking I should make something different, I was eager to try this out. On checking the recipe, I knew immediately that its almost the same type that I make, except it calls for Fenugreek seeds and no ginger.
Now I don't normally add fenugreek seeds unless its for Chettinadu style, where you grind all the masala. This is almost similar. I guess all southern states of India, share more their of cuisines. But still it held to its name.
Weekends are getting more hectic as kids demand more of our time. So we have to plan something that gets done fast. Yet I didn't want to miss out Sunday, a day to experiment new dishes. As I was busy with breakfast preparations, Hubby dear took over the task of giving the kids their bath. I remember those days, when Konda was about 3 yrs, she never used to come out of the shower. She was also very fond of the tub and used to spend hours playing in it.
Remembering that, I tried putting the twins in a tub sometime back, they started playing and splashing on the water, that they got wet within minutes. And then they refused to get up. I never attempted that again. But since its been a while, hubby dear thought of giving them a shower,but the same thing happened. Chinnu refused to come out. He was never too happy getting into the pool or to the beach previously.
But we were surprised that he loved being under the shower. He was jumping jubilantly and refused to budge out. We had to finally drag him out. He came out all kicking and crying. As Peddu was still eating his breakfast, poor darling missed out all the fun.
Coming to this chicken curry, it was very tasty and adding the methi, it gave a little different flavour to the whole curry.
For the gravy
Chicken - 1 kg
Onions - 2 medium
Tomatoes - 2 medium
Turmeric powder - 1/4 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Oil - 3 tsp
Salt to taste
Coriander leaves for garnish
For the ground Masala
Fresh Grated Coconut - 1 cup
Onion - 1 big
Garlic - 3-4 pods
Whole Black Peppercorns - 10 - 15 nos
Cinnamon - 2"
Cardamom - 2
Cloves - 3
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Poppy seeds /Gasa Gasa - 1 tbsp
Oil - 1-2 tsp for frying
Mangalorean Chicken Curry, Paneer Curry with Chapati ~ our Meal
Method to prepare:
Wash and cut the chicken into small pieces. Marinate the chicken with turmeric powder and salt for 30 mins.
Meanwhile, heat a pan with oil, deep fry the onions till light brown, drain and keep aside.
Next, fry the grated coconut till lightly golden, then add garlic, continue to fry for a min. Next goes the peppercorns. Sauté everything well. Simmer for 1 min.
Then add one after the other, the cinnamon, cardamom, cloves, fenugreek, cumin seeds. Fry everything for 2 mins in sim.
Finally, add the poppy seeds and fry for a few seconds. Remove from heat and add the chilli powder and coriander powder and mix well.
Allow it to cool. Then add the deep fried onion to the spices and grind to a smooth paste using little water.
Heat a big pan with oil. Add the chopped onions and sauté till light brown. Then add the marinated chicken and sauté on high for 5 mins. Let it get browned well.
Then add the ground paste, finely chopped tomatoes, and adjust salt. Cover and simmer for 10 mins. By now you will have water coming out from chicken, let it get evaporated. Then when the oil comes out, add 1 cup water. bring to boil and simmer for 15 mins.
Chicken gets cooked by then. Garnish with coriander leaves.
This can be served with Dosa, Chapati, Rice. Generally, it goes with everything.