Mangalorean.Com- Serving Mangaloreans Around The World!

New Member: Harshavardhan Devadiga, India | Join Now! |

Sep, 02

Food Fashion

Since our childhood days, my mother used to make tongue tickling tangy spicy chutneys and we used to relish them with congi or curd rice. On a rainy day, we used to relish spicy raw mango chutney and pickled mango gojju. Nearby in the neighbourhood, we had Bunt friends who used to make dry fish chutneys in rainy season. I still remember the aroma of chutney

Recipes

Healthy Recipes


	Ginger Chicken
	Japanese Pork Loaf
	Maida Waffles (Kokkisa)
	Nevryo
	Delicious Vitamin C Shake

Useful Guide

[-] A Journey Through The Life Of A Pumpkin Plant In The Desert Land

[-] The Benefits of Breakfast

[-] Protein: Friend Or Foe?

[-] Usefull Cooking Tips

[-] The Power Of Positive Eating

[-] Healthy Cooking

[-] Why Fish ?

Recipes » Mangalorean » Chicken
Chicken Sukka

Posted By: Asha Pereira

Ingredients

1 large chicken, cut into small pieces
1 onion, chopped finely
A sprig curry leaves
A small lemon sized ball of tamarind
3 tablespoon ghee(clarified butter)
Salt to taste

Roast the following and powder:

6 kashmiri chillies( or dry red chillies)
1 tsp coriander seeds
1/2 tsp methi(fenugreek) seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
1 onion
4 cloves garlic
1 small piece ginger

Blend to a coarse paste:

4 tablespoon coconut, shredded
1/2 tsp methi(fenugreek) seeds
1/2 tsp cumin seeds
1 tsp turmeric powder
3 cloves garlic

Method

Heat 2 tablespoons of the ghee in a non-stick pan and fry the powdered masala for about 3 minutes. Add the chicken pieces and fry on a high heat, stirring continously. The chicken will now be well coated with the masala. Add about 1 cup of water and salt to taste. Mix well and cook on a low flame till the chicken is completely done. There should be no gravy left at this stage. Extract juice from the tamarind, by immersing it in hot water for about 10 minutes. Add this tamarind water to the chicken and the blended paste.

Mix well and fry the chicken and masala on a high heat for about 5 minutes. The water content reduces. Now turn to a lower heat and simmer till all moisture in the gravy is lost. In a seperate pan, heat 1 tablespoon of ghee and add the chopped onion and curry leaves. When the onions brown, add them to the chicken. Mix well.

Serve with roast potatoes.



Web Mangalorean.Com

Privacy \| Terms and Conditions \| Tell your Friend \| Contact Us \| Join Us \| Home
Site designed and maintained by Mangalorean Media LLC.