Saturday, December 8, 2007

Tulu Style Green Chicken Curry

Our neighbors in Mumbai, are from Tulu community of Mangalore, Karnataka. Aunty used to make this awesome mutton curry. She has kindly shared her recipe with me. The recipe is really simple since you pretty much grind everything together and then pressure cook.
Since I don't get mutton here, I used chicken instead.

Mangalori Green Chicken
Ingredients
1 1/2 lb Chicken, cleaned & cut
Salt
2 medium Onions, roughly sliced
¾ cup grated fresh coconut
1" Ginger
3-5 cloves of garlic
3-5 green chilies
1 big bunch of coriander leaves/cilantro
1 tsp Tamarind pulp
5 pepper corns
1 " Cinnamon
1 Green cardamom
4 cloves
1 tbsp. poppy seeds
2 tsp. Cumin seeds
1 tbsp + 1tsp Oil
A pinch of Turmeric powder
1 Tomato, chopped (Optional)
15 curry leaves
1/2 cup coconut milk(Optional)

Method
1. Roast Coconut and keep aside.
2. Heat 1 tsp oil. Fry onions till pink.
3. Grind roasted coconut, onions, green chilies, ginger, garlic, coriander leaves, tamarind, peppers, cinnamon, cardamom, cloves, poppy seeds, cumin seeds adding some water
4. Heat 1tbsp oil in a pressure cooker. Add curry leaves.
5. Fry the ground masala.
6. Add turmeric powder. Add tomato slices and salt to taste. Stir well.
7. Add chicken and some water
8. Pressure cook for 4-5 whistles. Switch off the gas. Let the pressure drop completely before opening.
9. Add coconut milk - if using. Simmer for 2-3 minutes. If you are not using coconut milk, you can serve the curry without simmering.
10. Serve hot with paratha or rice.

Note
1. Use very less turmeric powder to retain the green color of the curry.
2. Though the recipe does not require it, I always marinate chicken with ginger-garlic paste before adding to the curry.
3. I generally use Prestige Pressure Handi for this recipe. Prestige pressure pan or even any cooker will work too. If you don't have a pressure cooker, you can cook this curry in any regular saucepan too.
4. Addition of coconut milk makes this curry lighter shade of green. If you prefer lush green color, skip coconut milk. The curry still tastes good.

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