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Recipe Information
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| Name: |
Manglorean Chicken Curry |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
13 Nov 2005 |
| Updated: |
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| Views: |
237 |
| Rating: |
This recipe is unrated. |
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Description:
Country India - Chicken cooked in a spicy coconut gravy a typical Manglorean dish. (Mangalore is a city in the south Indian state of Karnataka).
Serves: 4
Cooking time (approx.): 28 minutes |
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Recipe Ingredients
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- 8 medium sized pieces (about 800 grams) of chicken
- 1 coconut grated
- 8 whole red chillies roasted
- 1 teaspoon(s) each of cumin seeds and black peppercorns roasted
- 2 green chillies
- 1 tablespoon(s) coriander seeds roasted
- 1 tablespoon(s) tamarind paste
- 8 garlic flakes
- 1" piece ginger
- 1" piece cinnamon broken
- 2 cloves
- 1 green cardamoms
- ½ teaspoon(s) turmeric powder
- 2 medium onion(s) finely chopped
- ½ teaspoon(s) fenugreek seed powder
- 2 tablespoons clarified butter (ghee) / butter / oil
- salt to taste
- finely chopped fresh coriander leaves to garnish
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Recipe Instructions
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Grind together all the ingredients except half the onions and fenugreek seed powder to a fine paste.
Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot.
Add the fenugreek seed powder and the remaining chopped onions.
Fry till the onions are light brown in color.
Add the ground paste and saute on medium level for about 3 minute(s) or till it is aromatic.
Add the chicken pieces and salt to taste.
Add water according to the consistency desired and bring to a boil.
Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.
TIP:
If it is difficult to obtain fresh coconut, it can be substituted with desscicated coconut shavings. Soak the shavings in little hot water for some time before use. |
