Thursday, June 9, 2011

Mangalorean Dry Chicken curry


Chicken, cut into pieces                                         1kg.
Coconut, grated                                                     2 tbsps.
Coriander seeds                                                     2 tbsps.
Cinnamon                                                              4 pieces.
Cloves                                                                   6 nos.
Onions, big                                                            3 nos.
Garlic                                                                    12 flakes.
Ginger                                                                   1" piece.
Saffron powder                                                      ½ tbsp.
Red chilies                                                             12-15 nos.
Coriander leaves                                                    A handful
Onions, cut finely                                                    2 nos.
Tomatoes, chopped                                                2-3 nos.
Ghee for frying                                                       As required
Salt                                                                        To taste


1.Fry the grated coconut till brown in a little ghee.
2.Grind together fried grated coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chilies and coriander leaves to a fine paste without water.
3.Remove the masala, pass water in the mixer jar and keep the masala water aside.
4.In a vessel heat 2 tbsps. ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and the masala water.
7.Cook the chicken curry until quite dry.


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