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.
Adapted from: Sambardo by J.B Lobo
- 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
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.