Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp tamarind paste
- 2 tbsp oil
- 1/4 cup fresh coriander leaves, chopped
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add onions and green chilies and sauté until onions are translucent.
3. Add ginger and garlic paste and sauté for a minute.
4. Add tomatoes and cook until they are soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
6. Add chicken pieces and mix well with the masala.
7. Cover and cook for 15-20 minutes or until the chicken is cooked through.
8. Add tamarind paste and mix well.
9. Cook for another 5 minutes until the chicken is coated with the tamarind sauce.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add coconut milk for a creamier texture.
- Add curry leaves for a more authentic flavor.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours before cooking for a more tender and flavorful dish.
- Use a mortar and pestle to grind whole spices for a more intense flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Fresh coriander leaves
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the chicken is too dry, add a splash of water or chicken stock to the skillet.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
Mangalorean cuisine is a blend of South Indian and coastal flavors. This dish is a popular chicken recipe from the region.
Flavor profiles:
Spicy, tangy, and savory
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian