Chicken Curry - Mangalore style
Serves 4
| Ingredients | |
|---|---|
| 1 kg. chicken | 3 tomatoes |
| 1/2 kg. potatoes | 3 pieces cinnamon sticks: (2" long) |
| 1 coconut (freshly scraped, if unavailable, use desiccated coconut) | 10 curry leaves |
| 1 tbsp. chilli powder | 5 cloves |
| 1/2 tsp. turmeric/haldi powder | 10 black peppercorns |
| 1 tsp. coriander/dhania powder | 2 green chillies |
| 1/2 tsp. jeera/cumin powder | 1 inch piece ginger |
| 1 tsp. mustard seeds | juice of 1 lemon |
| 8 onions | 3 tbsp. oil |
| 6 cloves garlic | 10 oz. water |
| 2 bay leaves | salt & pepper to taste |
Method
- In a pan fry 4 chopped onions and all the chopped garlic.
- Add coconut, and when it turns brown, add all the masalas - (chilli powder, jeera powder, turmeric powder, coriander powder & ground mustard seeds)
- After roasting this, put in a grinder and grind to a fine paste, and keep aside.
- Cut the chicken into 7 pieces and apply salt and turmeric powder and wash well in flowing water.
- (This removes the smell & fat from the surface of the chicken) In a deep pan heat oil. When hot ,add the balance of the 4 chopped onions and brown in the oil.
- Temper with curry leaves, bay leaves, cloves and whole black peppercorns. Now add the chicken and cook on a slow fire without adding water.
- After 10 minutes, add salt, potatoes tomatoes, chopped ginger and chopped green chillies. Also add 10 oz. of water.
- When the potatoes are nearly done add the previously ground masala paste and cook well for at least 15 mins or until the chicken is cooked.
- You may add water as per your required consistency.Add lemon juice towards the end Serve over hot white rice.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 681 | Carotene (μg) | 179.44 |
| Protein (g) | 70.31 | Vitamin C (mg) | 33.23 |
| Carbohydrate (g) | 46.76 | Mg (mg) | 68.5 |
| Fat (g) | 23.73 | Na (mg) | 23.11 |
| Fibre (g) | 3.7 | K (mg) | 517.15 |
| Minerals (g) | 5.15 | Mn (mg) | 0.58 |
| Calcium (mg) | 152.28 | Zn (mg) | 1.37 |
| Phosphorus (mg) | 808.5 | Cr (mg) | 0.03 |
| Iron (mg) | 2.16 | ||
Modification
Reduce the amount of coconut used for preparation.| Ingredients | |
|---|---|
| 1 kg. chicken | 3 tomatoes |
| 1/2 kg. potatoes | 3 pieces cinnamon sticks: (2" long) |
| 1/2 coconut (freshly scraped,if unavailable, use desiccated coconut) | 10 curry leaves |
| 1 tbsp. chilli powder | 5 cloves |
| 1/2 tsp. turmeric/haldi powder | 10 black peppercorns |
| 1 tsp. coriander/dhania powder | 2 green chillies |
| 1/2 tsp. jeera/cumin powder | 1 inch piece ginger |
| 1 tsp. mustard seeds | juice of 1 lemon |
| 8 onions | 3 tbsp. oil |
| 6 cloves garlic | 10 oz. water |
| 2 bay leaves | salt & pepper to taste |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 626 |
| Protein (g) | 69.81 |
| Carbohydrate (g) | 45.13 |
| Fat (g) | 18.54 |
| Fibre (g) | 3.26 |
| Minerals (g) | 5.03 |