Friday, January 21, 2011

Chicken Curry (Without Coconut)

Today I decided to make Sannas (A fluffy kind of Idlis made with yeast) and started looking for a good Chicken curry recipe that I could not only make in a jiffy but would have enough gravy to be eaten along with Sanna. I normally make the Chicken Green Curry that goes really well with Sanna or the Chicken Curry (with roasted condiments) which is also nice. However, since I wanted to try something different for a change, I made this from my first ever Mangalorean recipe book (which ofcourse is in tatters now). I made a few changes and it was ready to go.

This curry makes no use of coconut - ground or milk and can be made by those who shudder at the thought of having coconut based curries. You can make a dry version of this dish by skipping the water used to make the gravy.


Chicken Curry

Adapted from: Sambardo by J.B Lobo

You Need:
  • 500 gms chicken
  • 4 small or 2 large onions finely chopped
  • 3 sprigs coriander leaves chopped
  • 2 sprigs mint leaves chopped
  • 2 tbsps curds (not too sour) - beaten to creamy consistency
  • 3 medium tomatoes, boiled, deskinned and mashed
  • 1/2 tsp red chillie powder (reduce/skip this as per your tolerance to spice)
  • 1 1/2 heaped tsp cumin (jeera) powder
  • 2 heaped tsps coriander powder
  • 1/4 tsp turmeric (haldi) powder
  • 1 tsp garam masala powder
  • 2 dry red chillies (the long 'Kumti' mirsang from Mangalore) or you can use 3 Kashmiri chillies
  • 1 1/2 tsp ginger garlic paste
  • ghee or oil for frying
  • salt to taste
Method:
1. Cut the chicken into medium size pieces, wash, drain & set aside
2. Heat the ghee or oil in a kadai (wok) and fry the onions till golden brown. Add the ginger garlic paste & fry some more
3. Toss in the masala powders - coriander, cumin, turmeric, red chilli - and fry. Add the whole dry chillies
4. Add the chicken and fry for about 2 minutes until all the masala has coated the chicken well. Add salt
5. Add curds and stir well and cook the chicken for 2 mins. Dont add water yet as it will cook in its own juices
6. Add the tomato paste & garam masala powder and cook on slow flame
7. Add 1/2 cup water or upto 1 cup water if you desire more (thinner) gravy.
8. When the chicken is cooked garnish with chopped coriander & mint leaves. Simmer for 2 mins and switch off the flame.
9. Serve hot with Sanna or steamed rice. A dry version of this dish can be served with chapathis.


19 comments:

  1. looks very yummy and nice clicks.. visit my blog http://akshayasrecipe.blogspot.com/

    ReplyDelete
  2. I prepared this curry last night and the result was just awesome. Fantastic taste and the right combination for chapatis. I made sure the curry was thick as I was going to have with chapatis. I made sure the powders (jeera, corriander) were freshly bought to get the right aroma.

    Thanks and God Bless
    Steven Pinto, Mangalore Pearl

    ReplyDelete
  3. Thank you so much Steven. What better compliment for my efforts than to know that you have tried this recipe & it has turned out good. Thanks also for your kind mail, will respond to it shortly!

    ReplyDelete
  4. hi shireen,
    another hit from you! my guests polished everything :) tasted a little like biryani masala, is that how it is supposed to? incredibly flavourful though :) thanks!

    ReplyDelete
  5. Hi Sherman, thanks so much for your compliments!! Well, since the recipe calls for 1 tsp garam masala powder for 500gm, maybe the flavour stands out and hence tastes a bit like biryani masala (which again is a blend of all the spices mentioned above - just in different proportions). Pls feel free to tone down the garam masala and I am sure it will taste slightly different! Glad ur guests liked it as well :)

    ReplyDelete
  6. Loved this recipe....the blend of mint & coriander is a good combination to this curry. Love your recipes, I live in the USA, of Goan heritage, and enjoyed reminiscing the "kuswar" segment around Christmas time :)

    ReplyDelete
  7. @Anonymous: Thanks so much for your feedback! Feels great to know that my recipes turn out well. Thanks & glad to know you liked the Kuswar series too!

    ReplyDelete
  8. Hi Shireen,
    I love your Blog and all the recipes.
    I am from Mangalore living far away from home now in New Zealand.
    The pics remind me of my mama's cooking..which I miss so much.
    Thanks for the blog and keep up the good work!

    ReplyDelete
  9. @ Anonymous - thanks so much for the compliments!! So glad to hear that u like my blog & the recipes :) Hope to delight u with some more recipes :)

    ReplyDelete
  10. Glenn Mangalore KuwaitJune 2, 2012 at 4:14 AM

    Shireen.. I tried out this recipe and its very yummy...thanks a lot .. Me in Kuwait leavin a bachelors life and normally i need to call my mother to help me out with the masalas ... not anymore its just ur blog and i start cooking :)
    God Bless you for all the efforts you put in putting it up on a blog :)

    ReplyDelete
  11. Hi Glenn, thanks so much for the feedback and the compliments...wow! I am so flattered to know that you refer to my blog for all your recipe requirements..thanks so much again and do let me know whenever you try more recipes!

    ReplyDelete
  12. Hi shireen,

    This is my first visit to your blog. No doubt would visit this space quite often. Excellent dish! This was a hit at home today. Thank you!

    The pictures are also wonderful.

    Try to visit my kitchen at www.babuannamalai.com/unnaskitchen/ in your free time.

    Cheers,
    Unna
    See you soon back here :)

    ReplyDelete
  13. Hi Shireen,

    Tried this recipe last night and it came out really well.Looking forward to trying out some more from your blog. Thanks for the post!! :)

    Regards,
    Ramya

    ReplyDelete
  14. Another great recipe. I have been trying out all you chicken recipes without coconut and they are easy to follow. Tastes great.

    ReplyDelete
    Replies
    1. Thanks a ton June :) glad you like all the recipes without coconut! Where do you live? Is coconut hard to find there?

      Delete
  15. Hello Shireen, I live in Seattle in the US. Coconut is available here but my husband does not like coconut in his food except for Chicken Sukka that he had eaten when he visited India. I have yet to try out your recipe. Do you have any more non coconut Chicken recipes? Thanks. June

    ReplyDelete
    Replies
    1. Sounds great June! Thanks so much for trusting my recipes and trying them out one by one..I do have many recipes without coconut. You could check my recipe index for the same. Here are some links:
      http://www.ruchikrandhap.com/2011/07/chicken-curry-with-dates-tamarind.html
      http://www.ruchikrandhap.com/2013/05/peshawar-style-chicken-curry.html
      http://www.ruchikrandhap.com/2012/10/chicken-molagu-masala-spicy-chicken.html
      http://www.ruchikrandhap.com/2013/03/palak-methi-murgh-spinach-fenugreek.html
      http://www.ruchikrandhap.com/2011/11/chicken-ghee-roast-blog-hop-wednesdays.html

      Delete
  16. great recipe thanks shireen , the taste was simply the best chiken i ever had

    ReplyDelete
    Replies
    1. Thanks for the feedback Andrew! So glad you liked this curry!

      Delete

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 :-)

Friday, January 21, 2011

Chicken Curry (Without Coconut)

Today I decided to make Sannas (A fluffy kind of Idlis made with yeast) and started looking for a good Chicken curry recipe that I could not only make in a jiffy but would have enough gravy to be eaten along with Sanna. I normally make the Chicken Green Curry that goes really well with Sanna or the Chicken Curry (with roasted condiments) which is also nice. However, since I wanted to try something different for a change, I made this from my first ever Mangalorean recipe book (which ofcourse is in tatters now). I made a few changes and it was ready to go.

This curry makes no use of coconut - ground or milk and can be made by those who shudder at the thought of having coconut based curries. You can make a dry version of this dish by skipping the water used to make the gravy.


Chicken Curry

Adapted from: Sambardo by J.B Lobo

You Need:
  • 500 gms chicken
  • 4 small or 2 large onions finely chopped
  • 3 sprigs coriander leaves chopped
  • 2 sprigs mint leaves chopped
  • 2 tbsps curds (not too sour) - beaten to creamy consistency
  • 3 medium tomatoes, boiled, deskinned and mashed
  • 1/2 tsp red chillie powder (reduce/skip this as per your tolerance to spice)
  • 1 1/2 heaped tsp cumin (jeera) powder
  • 2 heaped tsps coriander powder
  • 1/4 tsp turmeric (haldi) powder
  • 1 tsp garam masala powder
  • 2 dry red chillies (the long 'Kumti' mirsang from Mangalore) or you can use 3 Kashmiri chillies
  • 1 1/2 tsp ginger garlic paste
  • ghee or oil for frying
  • salt to taste
Method:
1. Cut the chicken into medium size pieces, wash, drain & set aside
2. Heat the ghee or oil in a kadai (wok) and fry the onions till golden brown. Add the ginger garlic paste & fry some more
3. Toss in the masala powders - coriander, cumin, turmeric, red chilli - and fry. Add the whole dry chillies
4. Add the chicken and fry for about 2 minutes until all the masala has coated the chicken well. Add salt
5. Add curds and stir well and cook the chicken for 2 mins. Dont add water yet as it will cook in its own juices
6. Add the tomato paste & garam masala powder and cook on slow flame
7. Add 1/2 cup water or upto 1 cup water if you desire more (thinner) gravy.
8. When the chicken is cooked garnish with chopped coriander & mint leaves. Simmer for 2 mins and switch off the flame.
9. Serve hot with Sanna or steamed rice. A dry version of this dish can be served with chapathis.


19 comments:

  1. looks very yummy and nice clicks.. visit my blog http://akshayasrecipe.blogspot.com/

    ReplyDelete
  2. I prepared this curry last night and the result was just awesome. Fantastic taste and the right combination for chapatis. I made sure the curry was thick as I was going to have with chapatis. I made sure the powders (jeera, corriander) were freshly bought to get the right aroma.

    Thanks and God Bless
    Steven Pinto, Mangalore Pearl

    ReplyDelete
  3. Thank you so much Steven. What better compliment for my efforts than to know that you have tried this recipe & it has turned out good. Thanks also for your kind mail, will respond to it shortly!

    ReplyDelete
  4. hi shireen,
    another hit from you! my guests polished everything :) tasted a little like biryani masala, is that how it is supposed to? incredibly flavourful though :) thanks!

    ReplyDelete
  5. Hi Sherman, thanks so much for your compliments!! Well, since the recipe calls for 1 tsp garam masala powder for 500gm, maybe the flavour stands out and hence tastes a bit like biryani masala (which again is a blend of all the spices mentioned above - just in different proportions). Pls feel free to tone down the garam masala and I am sure it will taste slightly different! Glad ur guests liked it as well :)

    ReplyDelete
  6. Loved this recipe....the blend of mint & coriander is a good combination to this curry. Love your recipes, I live in the USA, of Goan heritage, and enjoyed reminiscing the "kuswar" segment around Christmas time :)

    ReplyDelete
  7. @Anonymous: Thanks so much for your feedback! Feels great to know that my recipes turn out well. Thanks & glad to know you liked the Kuswar series too!

    ReplyDelete
  8. Hi Shireen,
    I love your Blog and all the recipes.
    I am from Mangalore living far away from home now in New Zealand.
    The pics remind me of my mama's cooking..which I miss so much.
    Thanks for the blog and keep up the good work!

    ReplyDelete
  9. @ Anonymous - thanks so much for the compliments!! So glad to hear that u like my blog & the recipes :) Hope to delight u with some more recipes :)

    ReplyDelete
  10. Glenn Mangalore KuwaitJune 2, 2012 at 4:14 AM

    Shireen.. I tried out this recipe and its very yummy...thanks a lot .. Me in Kuwait leavin a bachelors life and normally i need to call my mother to help me out with the masalas ... not anymore its just ur blog and i start cooking :)
    God Bless you for all the efforts you put in putting it up on a blog :)

    ReplyDelete
  11. Hi Glenn, thanks so much for the feedback and the compliments...wow! I am so flattered to know that you refer to my blog for all your recipe requirements..thanks so much again and do let me know whenever you try more recipes!

    ReplyDelete
  12. Hi shireen,

    This is my first visit to your blog. No doubt would visit this space quite often. Excellent dish! This was a hit at home today. Thank you!

    The pictures are also wonderful.

    Try to visit my kitchen at www.babuannamalai.com/unnaskitchen/ in your free time.

    Cheers,
    Unna
    See you soon back here :)

    ReplyDelete
  13. Hi Shireen,

    Tried this recipe last night and it came out really well.Looking forward to trying out some more from your blog. Thanks for the post!! :)

    Regards,
    Ramya

    ReplyDelete
  14. Another great recipe. I have been trying out all you chicken recipes without coconut and they are easy to follow. Tastes great.

    ReplyDelete
    Replies
    1. Thanks a ton June :) glad you like all the recipes without coconut! Where do you live? Is coconut hard to find there?

      Delete
  15. Hello Shireen, I live in Seattle in the US. Coconut is available here but my husband does not like coconut in his food except for Chicken Sukka that he had eaten when he visited India. I have yet to try out your recipe. Do you have any more non coconut Chicken recipes? Thanks. June

    ReplyDelete
    Replies
    1. Sounds great June! Thanks so much for trusting my recipes and trying them out one by one..I do have many recipes without coconut. You could check my recipe index for the same. Here are some links:
      http://www.ruchikrandhap.com/2011/07/chicken-curry-with-dates-tamarind.html
      http://www.ruchikrandhap.com/2013/05/peshawar-style-chicken-curry.html
      http://www.ruchikrandhap.com/2012/10/chicken-molagu-masala-spicy-chicken.html
      http://www.ruchikrandhap.com/2013/03/palak-methi-murgh-spinach-fenugreek.html
      http://www.ruchikrandhap.com/2011/11/chicken-ghee-roast-blog-hop-wednesdays.html

      Delete
  16. great recipe thanks shireen , the taste was simply the best chiken i ever had

    ReplyDelete
    Replies
    1. Thanks for the feedback Andrew! So glad you liked this curry!

      Delete

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 :-)