How to make Mangalorean Chicken Curry-SKKhazana -
All the roasted spices add to the taste of this chicken delicacy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Ginger-garlic pasgte
Cuisine : Mangalorean
Course : Main Course Chicken
For more recipes related to Mangalorean Chicken Curry-SKKhazana checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Chinese Chicken Chicken Laksa Mandarin Chicken Chicken Salona
Mangalorean Chicken Curry-SKKhazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mangalorean Chicken Curry-SKKhazana Recipe
Chicken cut into 2 inch pieces on the bone 750 grams
Ginger-garlic pasgte 1 tablespoon
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 5 tablespoons
Dried red chillies 5-6
Coriander seeds 1 tablespoon
Black peppercorns 10-12
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds (jeera) 1 teaspoon
Medium onions finely chopped 3
Garlic cloves 6-8
Fresh coconut scraped 1/2 cup
Garlic chopped 1 tablespoon
Tamarind pulp 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Coconut oil 1 tablespoon
Mustard seeds 1 teaspoon
Curry leaves 12-16
Method
Step 1
Put chicken pieces in a bowl. Add ginger-garlic paste, salt and turmeric powder, mix and set aside to marinate for 10-15 minutes.
Step 2
Heat 1 tablespoon oil in a non-stick pan. Add dried red chillies and sauté for 30 seconds. Transfer into a bowl.
Step 3
In the same pan, add coriander seeds, peppercorns and fenugreek seeds, mix and sauté for 10 seconds. Transfer into the same bowl.
Step 4
Dry roast cumin seeds on low heat till light golden brown. Transfer into the same bowl.
Step 5
Heat 1 tablespoon oil in the same non-stick pan. Add 2 chopped onions and sauté till well browned. Add garlic cloves, mix and sauté on medium heat till golden brown. Transfer to the same bowl.
Step 6
In the same pan, add coconut and roast till well browned. Transfer to the same bowl and allow the mixture to cool.
Step 7
Blend the mixture with some water to a smooth paste.
Step 8
Heat 3 tablespoons oil in a deep non-stick pan. Add chopped garlic and remaining onions, mix and sauté on medium heat till golden brown.
Step 9
Add marinated chicken pieces, mix and cook on high heat for 5-7 minutes. Add prepared paste, mix well cover and cook for 4-5 minutes.
Step 10
Rinse the blender jar with 2½ cups water and add to the pan, mix and cook for 8-10 minutes.
Step 11
Add tamarind pulp and coriander leaves, mix, bring to a boil, cover and cook till done.
Step 12
To prepare tempering, heat coconut oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, sauté for few seconds and add the tempering to the chicken curry and mix well.
Step 13
Serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
