My Food and travel memoir

About this recipe:

This traditional Mangalorean dish is typically served with Rotti, a crispy wafer like delicacy, made from rice paste that can be found in most Mangalorean shops. I learned this recipe from my cousin.

Ingredients

For the Chicken

1 kg chicken, cleaned and cut into pieces

For the Masala Paste

• Coconut, grated
• Red chillies
• Coriander seeds
• Cumin seeds
• Garlic
• Fenugreek seeds
• Tamarind
• Peppercorns
• Mustard seeds
• Onion, chopped
• Cinnamon
• Cloves

For Tempering (Wagar)

• 2 tablespoons oil
• ½ teaspoon turmeric
• 1 onion, chopped
• 1 whole sprig of curry leaves

Method

1. Wash the chicken pieces, ensuring they are clean and with bones, then set them aside.
2. Lightly fry the ingredients for the masala paste in a little oil until they release their aroma. Grind everything together into a smooth paste.
3. In a pan, heat the oil and fry the onion until it turns brown. Add the turmeric powder and curry leaves, sautéing briefly. Place the chicken in the pan along with some salt, and fry until the chicken releases its water.
4. Add the prepared masala paste, adjust the seasoning with salt, and pour in water to achieve the desired consistency for the curry. Bring the masala to the boil and cook until the chicken is done.

Serving Suggestions:

Serve hot with rice rotti (as shown in the picture), boiled rice, Neer Dosa, or hot steaming idlis.

“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” 

Giada De Laurentiis