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Mangalorean Chicken Curry

VIEWS 195
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Energy (kcal) - 95

Protein (g) - 10

Carbohydrate (g) - 3

Fat (g) - 5

Khyati's Health-O-Meter Says:

Chicken apart from being rich in protein, It is also high in retinol, alpha and beta-carotene, and lycopene, all derived from vitamin A, and all vital for healthy eyesight. Onions are a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer. The fatty acids in coconut milk are a natural antiseptic and may help treat dandruff, skin infections, wounds and dry, itchy skin. Coriander seeds are a great source of potassium, iron, vitamin A, K and C, folic acid, magnesium and calcium.

INGREDIENTS:
  • Chicken - 50 g
  • Curry leaves - 2-3 nos.
  • Turmeric powder - a pinch
  • Tamarind pulp - 1 tsp
  • Salt as per taste
  • Coconut milk - 10ml + 10ml water
  • Oil - ½ tsp

For masala:
  • Onion - 20 g
  • Garlic chopped - 2-3 nos
  • Dry red chillies - 2-3 nos
  • Black pepper corns crushed - ¼ tsp
  • Meethi seeds - ½ tsp
  • Cumin seeds - ¼ tsp
  • Coriander seeds - ¼ tsp
  • Cloves - 1 no
  • Cinnamon - 1inch piece
DIRECTIONS:
Step 1 Marinate chicken in turmeric powder and half tsp of salt for 15 minutes. Step 2 Prepare the masala. Dry roast methi seeds for 4 minutes on low flame. Next add all the ingredients called for in 'masala' except onion and garlic. Dry roast on low medium flame for 4-5 minutes, mixing them so that they don't burn and roast evenly. Remove the roasted ingredients from the pan and set them aside. Step 3 In the same pan, add little oil. Add the sliced onions and garlic and saute for 3 minutes. Turn off flame and coul. Step 4 Grind all the dry roasted ingredients along with onion mixture to a smooth paste adding little water. Set aside. Step 5 Heat oil in a non-stick pan, add the chopped onions and saute for 7-8 minutes or till lightly browned. Add the chicken and cook on high flame for 4 minutes. Reduce flame, place lid and cook for another 9-10 minutes. mixing well once in a while. Step 6 Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on a medium flame for 8-10 minutes. Step 7 Add ½ cup water and tamarind paste and cook on high flame for 2 minutes. Reduce flame, place lid and simmer till chicken is cooked. Before turning off the flame, add the coconut milk and mix well.  Step 8 Remove to a serving bowl.
  • Recipe Category:
    • Chicken
    Recipe Title:

    Mangalorean Chicken Curry

    Recipe Views:
    195
    Recipe Type:
    Non Veg
    Recipe Kcal:
    95

    Energy
    (kcal)

    10

    Protein
    (g)

    3

    Carbohydrate
    (g)

    5

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    Chicken apart from being rich in protein, It is also high in retinol, alpha and beta-carotene, and lycopene, all derived from vitamin A, and all vital for healthy eyesight. Onions are a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer. The fatty acids in coconut milk are a natural antiseptic and may help treat dandruff, skin infections, wounds and dry, itchy skin. Coriander seeds are a great source of potassium, iron, vitamin A, K and C, folic acid, magnesium and calcium.

    INGREDIENTS:
    • Chicken - 50 g
    • Curry leaves - 2-3 nos.
    • Turmeric powder - a pinch
    • Tamarind pulp - 1 tsp
    • Salt as per taste
    • Coconut milk - 10ml + 10ml water
    • Oil - ½ tsp

    For masala:
    • Onion - 20 g
    • Garlic chopped - 2-3 nos
    • Dry red chillies - 2-3 nos
    • Black pepper corns crushed - ¼ tsp
    • Meethi seeds - ½ tsp
    • Cumin seeds - ¼ tsp
    • Coriander seeds - ¼ tsp
    • Cloves - 1 no
    • Cinnamon - 1inch piece
    DIRECTIONS:
    Step 1 Marinate chicken in turmeric powder and half tsp of salt for 15 minutes. Step 2 Prepare the masala. Dry roast methi seeds for 4 minutes on low flame. Next add all the ingredients called for in 'masala' except onion and garlic. Dry roast on low medium flame for 4-5 minutes, mixing them so that they don't burn and roast evenly. Remove the roasted ingredients from the pan and set them aside. Step 3 In the same pan, add little oil. Add the sliced onions and garlic and saute for 3 minutes. Turn off flame and coul. Step 4 Grind all the dry roasted ingredients along with onion mixture to a smooth paste adding little water. Set aside. Step 5 Heat oil in a non-stick pan, add the chopped onions and saute for 7-8 minutes or till lightly browned. Add the chicken and cook on high flame for 4 minutes. Reduce flame, place lid and cook for another 9-10 minutes. mixing well once in a while. Step 6 Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on a medium flame for 8-10 minutes. Step 7 Add ½ cup water and tamarind paste and cook on high flame for 2 minutes. Reduce flame, place lid and simmer till chicken is cooked. Before turning off the flame, add the coconut milk and mix well.  Step 8 Remove to a serving bowl.
    Recipe Title: Mangalorean Chicken Curry
  • Recipe Category: Chicken
    • Recipe Views: 195
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 95 (kcal), Protein 10 (g), Carbohydrate 3 (g), fat 5 (g).





    Khyati's
    Health-O-Meter Says:

    Chicken apart from being rich in protein, It is also high in retinol, alpha and beta-carotene, and lycopene, all derived from vitamin A, and all vital for healthy eyesight. Onions are a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer. The fatty acids in coconut milk are a natural antiseptic and may help treat dandruff, skin infections, wounds and dry, itchy skin. Coriander seeds are a great source of potassium, iron, vitamin A, K and C, folic acid, magnesium and calcium.

    INGREDIENTS:
    • Chicken - 50 g
    • Curry leaves - 2-3 nos.
    • Turmeric powder - a pinch
    • Tamarind pulp - 1 tsp
    • Salt as per taste
    • Coconut milk - 10ml + 10ml water
    • Oil - ½ tsp

    For masala:
    • Onion - 20 g
    • Garlic chopped - 2-3 nos
    • Dry red chillies - 2-3 nos
    • Black pepper corns crushed - ¼ tsp
    • Meethi seeds - ½ tsp
    • Cumin seeds - ¼ tsp
    • Coriander seeds - ¼ tsp
    • Cloves - 1 no
    • Cinnamon - 1inch piece
    DIRECTIONS:
    Step 1 Marinate chicken in turmeric powder and half tsp of salt for 15 minutes. Step 2 Prepare the masala. Dry roast methi seeds for 4 minutes on low flame. Next add all the ingredients called for in 'masala' except onion and garlic. Dry roast on low medium flame for 4-5 minutes, mixing them so that they don't burn and roast evenly. Remove the roasted ingredients from the pan and set them aside. Step 3 In the same pan, add little oil. Add the sliced onions and garlic and saute for 3 minutes. Turn off flame and coul. Step 4 Grind all the dry roasted ingredients along with onion mixture to a smooth paste adding little water. Set aside. Step 5 Heat oil in a non-stick pan, add the chopped onions and saute for 7-8 minutes or till lightly browned. Add the chicken and cook on high flame for 4 minutes. Reduce flame, place lid and cook for another 9-10 minutes. mixing well once in a while. Step 6 Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on a medium flame for 8-10 minutes. Step 7 Add ½ cup water and tamarind paste and cook on high flame for 2 minutes. Reduce flame, place lid and simmer till chicken is cooked. Before turning off the flame, add the coconut milk and mix well.  Step 8 Remove to a serving bowl.

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    Mangalorean Chicken Curry - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 195
    COMMENTS 0

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