The chicken red curry is common in most Mangalorean homes. While most gravies have a standard set of spices that need to be ground, this one involves roasting of the condiments before grinding to a paste. The authentic recipe uses grated coconut while I replace it with coconut milk powder which gives a smoother consistency to the gravy & is delicious too. Grinding the coconut milk powder in a mixie is easier as sometimes our mixies refuse to co-operate & we often wish we had the Mangalorean 'gatno' - mortar & pestle.
This is my husband's favourite recipe & he made it himself on Sunday - what a lovely meal I had!
Recipe Source: My mum
- Chicken - 1kg
- Red chillies - 8 (4 whole. 4 deseeded (retaining only the skin))
- Peppercorns - 5
- Coriander - 2tsp
- Jeera - 1tsp
- Khus khus - 1tsp
- Tamarind - marble size ball
- Coconut milk pwd - 3 tsp OR grated coconut - 4 tbsp
- Onion -1 sliced for frying
- Ghee or oil for frying
1. Wash & cut the chicken to medium size pieces
2. Roast the condiments (red chillies, peppercorns, coriander, jeera, khus khus) on slow fire one by one till you get a nice aroma. Keep aside for a few minutes so that it cools off & the chillies become crisp
3. Grind the roasted condiments with tamarind & coconut powder and a little water. Make a fine paste
4. Heat oil or ghee & lightly fry the masala & add the chicken to it. Add salt to taste & let the chicken cook for 15mins.
5. Add water to make a thick gravy and boil well.
6. When the chicken is cooked season it with one sliced onion (fried in ghee)
7. Serve hot with rice, sannas, appams or chapathi