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Mangalore Style Chicken Curry

Mom’s kitchens are the best places to find excellent recipes, whether its my  mom, or any mom; they have their own style of cooking, they  are like Ratatouille; a dash of this and a dash of that, and they come up with some of the best recipes ever!

The next few recipes I am going to put up are from Shanbhag’s Moms. Mangalore is a place in South India which has very distinct cooking styles and recipes. This recipe for making chicken curry, is a very traditional recipe which is followed by most south Indians. Aunty must be in India by now.
Ingredients:  

1 kg chicken (approx 2 lbs),

dried ingredients for roasting:

• 1 cup coconut (fresh preferably or dessicated)
• 1 tbsp coriander (dhania) seeds,
• 1 tbsp cumin (jeera) seeds,
• 10-12 fenugreek (methi) seeds,
• 1 inch cinnamon stick (dalchini),
• 4-5 cloves,

10 dried red chillis,
1/2 tsp turmeric (haldi),
1-2 tsp garlic paste,
2 medium size onions chopped,
oil for cooking,
water for cooking,
salt as per taste
2 onions chopped,
2 tomatoes chopped,
1/2 tsp tamarind (imli) concentrate
1 cup coconut milk or water
Method:

In oil, sautee spices then add garlic, the dried chillis, and turmeric (haldi). After cooled, grind the mixture with a little water (fine paste like or little bit coarse).

Fry 2 onions in oil, add 2 chopped tomatoes, and tamarind to it. Add chicken pieces, fry for 5 minutes on medium high. Add the roasted and ground coconut spices mixture. Boil with water or the coconut milk. Add salt as per taste.

October 1st, 2007