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Mangalorean Chicken Curry (to go with the Sannas)
by
Samta
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.%20The%20fiery%20red%20colour%20is%20from%20the%20use%20of%20the%20authentic%20byadgi%20mirchi%20which%20is%20very%20much%20a%20favored%20dried%20red%20chili%20when%20cooking%20Mangalorean%20food.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3ETo%20marinate%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EMarinate%20the%20chicken%20pieces%20in%20yogurt,%20turmeric%20powder%20and%20salt.%20Keep%20it%20covered%20in%20the%20refrigerator%20till%20you%20get%20the%20other%20ingredients%20prepared.%20You%20could%20even%20marinate%20this%20overnight.%20I%20sometimes%20get%20organic%20chicken%20in%20bulk%20and%20marinate%20and%20freeze%20them%20in%20portions%20in%20the%20freezer.%3C/p%3E%3Cp%3EHeat%20a%20saucepan%20(the%20one%20in%20which%20you%20will%20make%20this%20curry)%20and%20add%20the%20mustard%20seeds%20to%20it%20and%20keep%20stirring.%20They%20will%20start%20to%20splutter.%20Remove%20them%20in%20a%20plate.%20Now%20add%20the%20cumin%20seeds%20and%20saute%20them.%20When%20a%20nice%20aroma%20comes%20by,%20remove%20onto%20the%20same%20plate%20as%20the%20mustard%20seeds.%20Now%20add%20the%20coriander%20seeds%20and%20repeat%20the%20same%20way%20like%20the%20cumin%20seeds.%3C/p%3E%3Cp%3ENow%20add%20the%20peppercorns,%20cardamom,%20cloves,%20black%20cardamom,%20bay%20leaves%20and%20cinnamon%20and%20let%20it%20heat%20up%20and%20leave%20a%20nice%20aroma.%20Remove%20into%20the%20same%20plate%20as%20the%20other%20heated%20ingredients.%20Now%20roast%20the%20grated%20coconut%20in%20the%20heated%20saucepan%20and%20get%20a%20nice%20aroma%20and%20a%20golden%20color.%20Remove%20with%20all%20the%20other%20ingredients%20on%20the%20same%20plate.%3C/p%3E%3Cp%3EIn%20the%20same%20saucepan%20add%20the%20oil.%20When%20it%20heats%20up%20add%20the%20onions,%20garlic%20and%20ginger.%20Fry/saute%20till%20the%20onions%20turn%20a%20nice%20golden%20brown.%20Let%20it%20cool.%20Now%20add%20the%20onions%20and%20the%20other%20ingredients%20that%20were%20roasted%20into%20a%20mixer/grinder%20and%20grind%20to%20a%20very%20fine%20paste.%20Add%20water,%201/4%20cup%20at%20a%20time%20and%20no%20more%20then%201/2%20cup%20just%20to%20ease%20the%20grinding%20process.%3C/p%3E%3Cp%3EIn%20the%20same%20saucepan%20that%20you%20used%20to%20fry%20the%20onions%20(do%20not%20wash%20it),%20add%20the%20ground%20masala%20and%20let%20it%20heat%20up.%20When%20you%20see%20bubbles%20forming%20on%20the%20edge%20add%20the%20marinated%20chicken%20pieces.%20Mix%20well%20-%20if%20the%20curry%20is%20too%20thick%20then%20add%201/2%20cup%20of%20water.%20Cover%20and%20let%20it%20cook/boil%20on%20a%20medium%20flame%20for%20about%2020%20minutes.%20Open%20the%20lid%20and%20check%20if%20the%20chicken%20is%20cooked%20through%20-%20if%20not,%20then%20cover%20and%20let%20it%20cook%20for%20another%2010%20minutes.%20Chicken%20generally%20leaves%20some%20water%20when%20it%20gets%20cooked%20-%20the%20curry%20should%20be%20the%20consistency%20as%20shown%20in%20the%20picture%20-%20if%20not%20then%20add%201/4%20cup%20of%20water%20and%20let%20it%20come%20to%20a%20boil.%20Check%20and%20add%20salt%20as%20needed.%3C/p%3E%3Cp%3Eserve%20hot%20with%20Sannas,%20Idilis,%20Dosas,%20Neer%20Dosas,%20Steamed%20rice,%20Bread%20or%20even%20Chappatis.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EThis%20curry%20tastes%20very%20nice%20the%20next%20day.%20The%20spices%20and%20the%20coconut%20gets%20into%20each%20other%20and%20hence%20a%20wait%20period%20of%2012%20to%2024%20hours%20enhances%20the%20curry%20taste.%3C/p%3E%3Cp%3EIf%20you%20are%20adding%20potatoes%20-%20just%20quarter%20them%20and%20add%20them%2010%20minutes%20after%20adding%20the%20chicken%20and%20boiling%20the%20curry.%3C/p%3E%3Cp%3Eyou%20can%20use%20the%20base%20of%20the%20curry%20to%20cook%20cauliflower.%20peas,%20potatoes,%20beans%20-%20and%20get%20a%20vegetarian%20version%20of%20the%20yummy%20curry%20too.%3C/p%3E){kind=link}