Manglore Chicken Curry Recipe

step 1

• STEP 1.Place 1 freshly grated coconut in the small grinder jar with a little water and grind to a creamy paste. Transfer the ground coconut in a sieve and separate the coconut milk by squeezing.

step 2

• STEP 2.Place the ground coconut back into the grinder jar and add a little more water. Grind again. Repeat the process of straining the ground coconut and extracting the coconut milk.

step 3

• STEP 3.Coconut milk is ready.

step 6

• STEP 1.To prepare ground masala, in a kadai add 2 tbsp oil and on medium to low heat roast 1 tbsp coriander seeds ,15 dry red chillies, ¼ tbsp fennel (saunf seeds),¼ tbsp mustard seeds, ½ tbsp cumin seeds, ¼ tbsp poppy seeds, ¼ tbsp peppercorns, 4 green chillies, 9 to 10 cloves and 1 tsp methi (fenugreek) seeds, 2 chopped onions. 2 whole pods of garlic, half that amount of ginger.

step 7

• STEP 1.Transfer the roasted ingredients to the small grinder jar of the mixer grinder. Add a little water at a time to blend and make a smooth paste.

step 8

• STEP 1.In a kadai add 1 tbsp oil, 2 tbsp ghee and allow it to melt. Add 1 cup sliced onions and fry till onions are browned.

step 9

• STEP 1.Then add 1 kg curry pieces of chicken, ½ tsp turmeric, 1 tsp salt and mix together.

step 10

• STEP 1.Cover the kadai and cook the chicken on medium to low heat till the chicken is soft and tender. This will take upt 10 minutes.

step 11

• STEP 1.Then open the kadai and add the smooth ground masala. Mix well to combine all the ingredients well.

step 12

• STEP 1.Next add ½ cup tamarind water/extract of 1 lemon size ball tamarind soaked in warm water. Mix well.

step 13

• STEP 1.When the curry comes to a boil, reduce the heat and add the coconut milk. Allow this to come to a boil.

step 14

• STEP 4.9 when the oil separates, chicken curry is ready.