1 kg chicken
1 tsp salt
1 tsp turmeric powder
* dry roast*
5 dried Kashmir chillies
A cinnamon stick
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp black pepper corns
Tamarind (berry size)
4 garlic cloves
1 tbsp ghee + 1 tbsp oil
A bay leaf
A big onion (sliced)
2 carrots ( peel & cut in sticks)
2 potatoes (cubed)
Coriander leaves / Curry leaves
Marinate chicken pieces salt & turmeric powder.
Cover & keep it in the refrigerator for an hour.
Soak tamarind in a cup of water & keep aside.
Dry roast all the ingredients.
Cool & blend into fine powder.
Extract tamarind juice & discard the pulp.
Add tamarind extract to the masala & blend to a fine paste along with garlic cloves.
Warm the oil+ ghee in a casserole.
Add bay leaf & sliced onions
Then add marinated chicken & stir fry until it is well browned.
Add ground masala paste & mix well.
Add sufficient amount of water.
Cover & cook, stirring from time to time.
When chicken is half cooked , add carrot sticks & potato cubes.
When the vegetables are cooked remove from fire.
Garnish with coriander leaves/curry leaves.
Mangaloreans serve this spicy curry with Neer Dosa.