Hiee everybody, Im back after a loong time...may was vacation time and june is extremely busy...but then just realised ohh m missing my recipe writing...so here I am...
Today is an interesting day and here I am with my aunt Tereasa Tellis most delicious dish Chicken curry
this recipe is my personal favourite with a little modifications here and there
Chicken Mangalorean Curry
There are four steps to this curry and its very very easy....
Also read on to the last....there can be two more variations to this curry
Step 1:
1-1 1/2 kg chicken
2 tbsp ginger-garlic paste - to be applied to the chicken along with salt and kept aside for marination
Step 2:
Masala to be roasted and grounded:
4-5 kashmiri red chillies (for a nice red colour)
2 onions
2-4 chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
1tsp coriander seeds
7-8 flakes of garlic
1 tsp khus khus
1" inch ginger
3-4 peppercorns
2-3 cloves
1" cinnamon
1 small cup of grated coconut
After roasting these, cool and grind to a fine paste with a spoon of tamarind and a dash of turmeric adding little water.
*Remember the finer the better but it should not be of thinner of water consistency
Step 3:
Also 1 small cup of freshly grated coconut for coconut milk which has to be removed twice
1. the thick milk and
2. the thin milk adding water to the coconut residue...
Keep both of it aside...
this has to be added at the last....
Step4:
For burgar:
In a vessel, add oil
Add 5-7 leaves of kadipata
Add 1 chopped onion, 1 chopped tomato and let it soften and loose colour
Add the grounded masala
Add salt
Let it cook
Add the marinated chicken and bring it to a boil.
Add the coconut milk the thick and thin and give it boil, stirring it
Correct the spices if needed with garam masala.
Garnish with chopped coriander
Relish it fresh steam rice or freshly made dosas
For orange colour: Mix Kashmiri and Bhedki chillies
For Green colour Skip the Kashmiri chillies and add a bunch of coriander leaves and a bit of mint leaves as also increas the number of green chillies
Today is an interesting day and here I am with my aunt Tereasa Tellis most delicious dish Chicken curry
this recipe is my personal favourite with a little modifications here and there
Chicken Mangalorean Curry
There are four steps to this curry and its very very easy....
Also read on to the last....there can be two more variations to this curry
Step 1:
1-1 1/2 kg chicken
2 tbsp ginger-garlic paste - to be applied to the chicken along with salt and kept aside for marination
Step 2:
Masala to be roasted and grounded:
4-5 kashmiri red chillies (for a nice red colour)
2 onions
2-4 chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
1tsp coriander seeds
7-8 flakes of garlic
1 tsp khus khus
1" inch ginger
3-4 peppercorns
2-3 cloves
1" cinnamon
1 small cup of grated coconut
After roasting these, cool and grind to a fine paste with a spoon of tamarind and a dash of turmeric adding little water.
*Remember the finer the better but it should not be of thinner of water consistency
Step 3:
Also 1 small cup of freshly grated coconut for coconut milk which has to be removed twice
1. the thick milk and
2. the thin milk adding water to the coconut residue...
Keep both of it aside...
this has to be added at the last....
Step4:
For burgar:
In a vessel, add oil
Add 5-7 leaves of kadipata
Add 1 chopped onion, 1 chopped tomato and let it soften and loose colour
Add the grounded masala
Add salt
Let it cook
Add the marinated chicken and bring it to a boil.
Add the coconut milk the thick and thin and give it boil, stirring it
Correct the spices if needed with garam masala.
Garnish with chopped coriander
Relish it fresh steam rice or freshly made dosas
For orange colour: Mix Kashmiri and Bhedki chillies
For Green colour Skip the Kashmiri chillies and add a bunch of coriander leaves and a bit of mint leaves as also increas the number of green chillies
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