Chicken Curry with Crispy Rice Roti

A specialty of Mangalorean cuisine, it finds its place on special occasions.

Chicken Curry with Crispy Rice Roti

Ingredients

  • 750g Chicken (Cleaned and cut into medium pieces)
  • 1/2 Medium Coconut (Grated)
  • 5-6 Medium Dry Red Chilli -Madras
  • 9-10 Medium Dry Red Chilli -Bedgi
  • 2 tablespoons Corriander Seeds
  • 1/2 tablespoon Cumin Seeds
  • 1/4 tablespoon Methi Seeds
  • 1 teaspoon Pepper Corns
  • 2 Medium Onions (Sliced)
  • 1/2 teaspoon Turmeric Powder
  • 5-6 cloves Garlic
  • 1 piece Cinnamon
  • 3-4 cloves Cloves
  • 1 cup Thick Coconut Milk
  • 1/4 cup Ghee
  • 1 knob Tamrind (Lemon size Knob)
  • 2 tablespoons Green Masala (Refer Green Masala recipe)
  • 2 Medium Tomatoes (Chopped)

Note

This chicken curry can also be served with neer dosa, appam or rice.

Directions

Step 1 Roast Grated Coconut until light brown in color.

Dry roast coriander seeds, cumin seeds, methi seeds, cloves, cinnamon, pepper, red chilies and keep aside

Take a little ghee and fry half of the sliced onions and garlic.
Step 2
Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.
Step 3
Heat the remaining ghee in a pan and saute the remaining sliced onions until light brown. Add tomatoes and cook for about 2 minutes on a slow flame. Add chicken and mix well. Add the green masala, salt and a little water. Cover and cook on a slow flame.
Step 4
When the chicken is half cooked, add the ground paste and half of the coconut milk and stir well. Cook till the chicken is done.
Step 5
Add the remaining coconut milk and cook for 2 to 3 minutes.
Step 6 Serve with crispy rice roti.

Sambhar

Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice.  This is the recipe I have often watched my grandmother make.

Sambhar

Dietary Vegetarian
Meal type Side Dish
Misc Serve Hot
Region Indian

Ingredients

  • 300g White Pumpkin
  • 1 Medium Onion (Chopped)
  • 2-3 Medium Green Chillies
  • 2 Medium Tomatoes (Chopped)
  • 1 tablespoon Tamarind Paste
  • 2 tablespoons Sambhar Powder (*)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Jaggery (Can be adjusted according to your preference)
  • 1/4 cup Tur Dal (Split red gram also called split pigeon peas.)
  • 1 handful Coriander Leaves (for garnish)
  • 2 tablespoons Oil
  • 1/2 teaspoon Rai (Mustard seeds)
  • 2 sprigs Curry Leaves
  • 2 Medium Dry Red Chillies
  • 3-4 cloves Garlic (Crushed)

Note

* The recipe to make Sambhar Powder.

Directions

Step 1 Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
Step 2 In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water.

When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
Step 3 Once the vegetables are cooked and Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
Step 4 Add the cooked Tur Dal and 2 cups of water and bring to boil.

Cover and simmer for 2 to 3 minutes. Keep aside.
Seasoning
Step 5 For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.
Step 6 Pour the tempering over the Sambhar and mix well.
Step 7 Serve hot with Rice, Medu Vada or Idli




Chicken Curry with Coconut Milk

There is an abundance of coconut in the coastal regions of India where coconut is an essential ingredient for many preparations.  This recipe uses coconut milk to deliver a delicious tasting curry.

Chicken Curry with Coconut Milk

Ingredients

  • 1kg Chicken (Cleaned and cut into medium size pieces)
  • 3 Medium Onions (Finely chopped.)
  • 1/2 teaspoon Jeera (Cumin) Seeds (For tempering)
  • 1/2 tablespoon Fresh Ginger (Grated)
  • 1 Pod Garlic (Grated)
  • 3-4 tablespoons Oil
  • 1 teaspoon Chilli Powder
  • 1/4 teaspoon Turmeric Powder
  • 1 Salt to taste
  • 300ml Thick Coconut Milk
  • 2 Medium Cloves
  • 1 tablespoon Coriander Seeds
  • 1 Medium Elaichi (Cardomom)
  • 2 sticks Cinnamon
  • 1 tablespoon Jeera (Cumin) Seeds
  • 1 teaspoon Saunf (Fennel) Seeds
  • 1 handful Coriander Leaves (finely chopped.)

Directions

Step 1 Dry roast the Cloves, Coriander Seeds, Cardamom, Cinnamon sticks, Cumin Seeds and Fennel Seeds. Let it cool and then grind it to a fine powder and keep aside.
Step 2
Heat Oil in a vessel. Add the Jeera (for tempering) and fry it till brown. Add the grated ginger and garlic and fry till the raw smell goes off. Add the chopped onions and fry evenly till golden brown. Add turmeric powder, chilli powder and the ground spices. Stir it well. Add the chicken pieces and mix thoroughly so that the spices are well coated. Cover and cook till the chicken is done.
Step 3
Add salt to taste. Mix well. Pour the coconut milk. Mix well.

When the curry begins to bubble, cover and simmer for 2 to 3 minutes.

Check salt and adjust if needed. Garnish with coriander leaves.
Step 4 Serve with steamed rice, appam or parathas.