Sundays! Oh how I love
Sundays! It's that day of the week we get a non-vegetarian treat at
home. This recipe comes from the heart of my mom's birth place. Yes! After
a hard week of labor we rejuvenate with this spiced up protein. All my friends
celebrating Easter this weekend, all the more reason for you to try this and
bring happiness to the table!
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| MANGAD CHICKEN CURRY |
Ingredients
- 1 Kg chicken
- 3 medium sized
onions finely chopped
- 3 medium sized
tomatoes finely chopped
- 1 tsp ginger
garlic paste
- 2 tsp pepper
- 2 tsp chicken
masala
- 2 tsp chicken
fry masala
- 1 1/2 tsp chilli
powder
- 1 1/2 tsp
coriander powder
- 1 - 2 pieces of
cinnamon
- 2 - 3 pieces of
cloves
- 5 - 6
curry leaves
- 1/4 tsp turmeric
- coriander leaves
finely chopped
- 1/4 mustard
seeds
- 4 cups of water
- salt as needed
- 1 tbsp grated
coconut
- 1/2 tsp fennel
seeds (sombu/ saunf)
- 4 - 5 tbsp oil
Method
- Wash and chop the meat into medium pieces
- Grind the grated coconut and fennel seeds with a little water to a thick paste.
- Coarsely grind the onion and tomato separately.
- Heat oil in a pan, add mustard seeds wait till it splutters.
- Add cinnamon, clove, onions and curry leaves. Fry till golden brown.
- Now add the tomatoes and ginger garlic paste. Fry well.
- Toss in the meat and mix well for 3 - 4 minutes.
- Sprinkle all the dry ingredients and mix well.
- Add water and salt. Close with a lid and allow it cook in medium flame for 30 minutes. Keep stirring intermittently.
- When the oil separates add the coconut paste. Mix well and allow to simmer 10 minutes or until the gravy thickens.
- Garnish with coriander leaves. Gobble it up with hot hot chappatis or steaming rice!
Happy Weekend!