Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 1 cup grated coconut
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 10-12 curry leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind the grated coconut, mustard seeds, cumin seeds, coriander seeds, and curry leaves to a fine paste. Set aside.
2. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the chopped tomatoes and cook until they are soft and mushy.
4. Add the ground coconut paste to the pan and mix well.
5. Add the turmeric powder, red chili powder, and salt to taste. Mix well.
6. Add the chicken pieces to the pan and mix well, making sure the chicken is coated with the spice mixture.
7. Cover the pan and cook the chicken on low heat for 15-20 minutes, stirring occasionally.
8. Once the chicken is cooked, remove the lid and cook on high heat for a few minutes until the gravy thickens and the chicken is dry.
9. Garnish with fresh curry leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and cooking, low heat for simmering, high heat for thickening the gravy.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Fresh grated coconut can be substituted with unsweetened desiccated coconut.
Variations:
- Add chopped green chilies for extra heat.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Use fresh curry leaves for best flavor.
- Marinate the chicken in yogurt and spices for a few hours before cooking for extra tenderness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over low heat until heated through.
Presentation ideas:
Serve on a platter garnished with fresh curry leaves.
Garnishes:
Fresh curry leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the gravy is too thick, add a little water to thin it out.
- If the chicken is not cooked through, cover and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mangalorean cuisine is a blend of Indian and Portuguese flavors, as the region was once a Portuguese colony.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Indian