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Tuesday, March 9, 2010

Sambaar Bhazoon Kunkdachi Kadi (Chicken Curry With Coconut & Roasted Condiments)

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!

Chicken Curry With Coconut & Roasted Condiments

Recipe Source: My mum


You Need:

  • 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

Method:
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

10 comments:

  1. Hi Shireen! This recipe is one of our favorite dishes although w/o Khus khus bec. it's not available here in Gulf but still, it taste awesome! Thank you for sharing :)

    ReplyDelete
  2. @imexcited: Thanks so much for the feedback!! Great to hear that the dish is a hit!! Now I am excited ;-))

    ReplyDelete
  3. Hi shireen, thanks for sharing such wonderful recipes.. Your recipes are really a big hit.. .i had a question regarding this recipe- can we add onion while grinding?? Thanks, Reena

    ReplyDelete
  4. Hi Reena, thanks so much for the compliment :) Yes, you can add an onion while grinding if you wish, you will definitely get a little more gravy and the taste wont alter much. It's ok to make your own little changes :) I would suggest you lightly roast the onion before grinding so that the raw smell disappears.

    ReplyDelete
  5. Are those potatoes? I love Chicken Curry with Potatoes!!!!

    ReplyDelete
  6. hi shireen i tried your receipe today, it came out good, but i have a question why you have not added ginger and garlic in the receipe.

    ReplyDelete
  7. @ Deborah: Thanks for the feedback. Well, this recipe was in my mom's handwritten recipe book & its one of the many versions. Since the recipe didn't ask for ginger & garlic I didn't add any..you can add if you wish but the taste may alter

    ReplyDelete
  8. The picture shows curry with potato. Does this curry have potato in it? Please reply. Thanks.

    ReplyDelete
  9. @ Tina: Potatoes are optional, add them to the curry after you add the chicken - provided they are almost the same size as the chicken pieces or else they will take longer to cook (if cut too big)

    ReplyDelete
  10. Tried this out yesterday and it turned out fantastic.. thanks Shireen!!!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Tuesday, March 9, 2010

Sambaar Bhazoon Kunkdachi Kadi (Chicken Curry With Coconut & Roasted Condiments)

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!

Chicken Curry With Coconut & Roasted Condiments

Recipe Source: My mum


You Need:

  • 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

Method:
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

10 comments:

  1. Hi Shireen! This recipe is one of our favorite dishes although w/o Khus khus bec. it's not available here in Gulf but still, it taste awesome! Thank you for sharing :)

    ReplyDelete
  2. @imexcited: Thanks so much for the feedback!! Great to hear that the dish is a hit!! Now I am excited ;-))

    ReplyDelete
  3. Hi shireen, thanks for sharing such wonderful recipes.. Your recipes are really a big hit.. .i had a question regarding this recipe- can we add onion while grinding?? Thanks, Reena

    ReplyDelete
  4. Hi Reena, thanks so much for the compliment :) Yes, you can add an onion while grinding if you wish, you will definitely get a little more gravy and the taste wont alter much. It's ok to make your own little changes :) I would suggest you lightly roast the onion before grinding so that the raw smell disappears.

    ReplyDelete
  5. Are those potatoes? I love Chicken Curry with Potatoes!!!!

    ReplyDelete
  6. hi shireen i tried your receipe today, it came out good, but i have a question why you have not added ginger and garlic in the receipe.

    ReplyDelete
  7. @ Deborah: Thanks for the feedback. Well, this recipe was in my mom's handwritten recipe book & its one of the many versions. Since the recipe didn't ask for ginger & garlic I didn't add any..you can add if you wish but the taste may alter

    ReplyDelete
  8. The picture shows curry with potato. Does this curry have potato in it? Please reply. Thanks.

    ReplyDelete
  9. @ Tina: Potatoes are optional, add them to the curry after you add the chicken - provided they are almost the same size as the chicken pieces or else they will take longer to cook (if cut too big)

    ReplyDelete
  10. Tried this out yesterday and it turned out fantastic.. thanks Shireen!!!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)