This is a traditional recipe of mangalore style chicken curry. It takes little extra time than the easy curry but its all worth the effort and time to have this delicious managalore delicacy.
Cooking time : 10 + 15 minutes
Serves : 6- 8 people
Chicken – 1 kg , bone in, curry cut
Onion – 1 large, thinly sliced
Tomato – 1 large, finely chopped
Ginger garlic paste – 2 teaspoons
Curry leaves – few
Green chilly – 3, slitted
Coriander leaves – a handful
Garam masala powder – 1 teaspoon
Turmeric powder – 1/4 th teaspoon
Salt – to taste
Lime – 1
For grinding :
Grated coconut – 1 cup
Dry red chilly (byadagi) – 7 to 8 chilies
Coriander seeds – 2 teaspoons
Fennel seeds ( saunf) – 1 teaspoon
- Heat oil in a cooker or kadai, add curry leaves, onion and saute till light brown.
- Add ginger garlic paste, saute for 2 minutes then add tomato. Saute till they turn soft.
- Add green chilly, coriander leaves , garam masala powder , turmeric powder and saute for a minute.
- Add chicken, salt and mix gently, close the lid and cook till done.
- Heat pan and dry roast coriander seeds, fennel seeds and keep aside.
- Next dry roast the dry red chillies on medium flame till it turns crispy, keep aside.
- Next dry roast the coconut till it turns light brown.
- Grind all these together to a fine smooth paste.
- Add this coconut masala to the cooked chicken , add little water to get desired consistency. Check for salt and add if needed.
- Partially cover it with lid and let it boil on medium flame for about 5 minutes.
- Add lime juice, stir gently. switch off the flame.
The very famous combination in mangalore is eating this curry with KORI ROTTI.