MANGLOREAN KORI CHICKEN GRAVY

I am on roll guys!! Very crazy about cooking and experimenting. Giving you one curry after another, so tell me when you get bored. And if you haven’t tried Manglorean food yet, you are right in time!!Today I am sharing the Manglorean Kori Chicken Gravy which is shared by my very good and foody Fb friend and a very good cook Manish Bansal from Mumbai. I always love to try different recipes so shared his recipe here today which is an awesome Manglorean Kori Rotti. But I am unable to make the Rotti with this Kori Gravy. So I served it with chapatti and steamed rice. It can be served with special crispy rice rotti that the curry is spooned over. It’s messy messy but will definetly try…… So sorry Manish for that but surely going to try that for sure I promise and made slight changes in your recipe. Hope you don't mind...!!!  If any of you are Manglorean or want some Manglorean recipe then I insist you to try this recipe which I think a unique one. I wanted a different recipe which is mild and light but man this one is so spicy . 

The best part about Manglorean food is the masala or mixture that’s made with the ground spices. I loved how the kitchen smelt when I was roasting these spices and the peppercorns work beautifully. The ghee roast is obviously sensational. Manglorean, especially use short red chillies which are also called as Harekala Chillies-these are quite spicy, But I didn’t have those so used the regular Bedgi Chillies at my place. You may use the combination of both or just use Bedgi variety. To reduce the spice adjust the quantity of peppercorns and use the chillies or for mild spicy curry you can use Kashmiri Chillies.

It was wonderful experience so sharing this interesting and spicy curry recipe with you all to bring traditional cuisines to the forefront. Simple and clear cut recipe accompanied with step by step pictures. I have personally tried this recipe and loved it, so I am sharing this tantalizing and lip-smacking recipe with you all. 

INGREDIENTS: 

1 Kg Chicken Pieces [Preferably Gavti with bones]

1+1 +1 Onion sliced finely

¼  Cup Grated Coconut

½ Inch Turmeric Whole [see notes]

2 teaspoon Coriander Seeds [dhaniya seeds]

2 teaspoon Fennel Seeds [saunf]

1 teaspoon Peppercorns [kali mirch]

2 teaspoon Poppy Seeds [khus khus]

½ teaspoon Fenugreek Seeds [Methi Seeds}

1 teaspoon Cumin Seeds [jeera]

3-4 Green Cardamom [Ilaychi]

4 Cloves [Laung]

1.5 Inch Cinnamon Stick [dalchini]

1 Pod Garlic, peeled [see notes]

8-10 Dry Red Chilis [spicy ones]

¾ Cup Thin Coconut  Milk [see notes]

½ Cup Thick Coconut Milk

                    10-15 Curry Leaves

                    2 -3 teaspoon Red Chilly Powder

Salt to taste

2 tablespoon Clarified Butter [ghee]

2 tablespoon Oil

METHOD:

STEP 1 -  Cut the chicken into medium sized pieces, wash and allow to drain on a colander.

STEP 2 - In a heavy bottomed pan/ kadhai heat 2 teaspoon clarified butter or oil

and roast the red chilies, coriander seeds, peppercorns, fenugreek seeds and cumin seeds one by one. Each of them should be roasted on a slow flame for a few seconds until you get a nice aroma (see note 3). Roast the sliced onion, grated coconut and garlic in the same pan one by one.

Remove in a plate and let it cool completely.

STEP 3 -  Grind all the roasted ingredients to a fine paste using a little water. Reserve the masala water.

STEP 4 -  Now take a non-stick pan with oil + clarified butter. Add sliced onion and finely chopped garlic in it, saute it well

and add the chicken pieces in it. Fry the chicken till it changes the colour[approx.10 minutes].

 STEP 7 – Now remove it and keep it aside.

In the same pan take clarified butter and add the ground masala, curry leaves and sliced onion.

STEP 8 – Add chilli powder in it and mix it and saute well

and add the thin coconut milk. Leave the pan uncovered and bring the curry to a boil.

STEP 9 - Add the chicken pieces and salt to taste and mix it well.

Cover the pan now and cook the chicken till tender on a medium flame.

STEP 10 - When the chicken is cooked, simmer and add the thick coconut milk and bring it to boil for just a couple of minutes.

STEP 11 - In a smaller pan, heat the ghee for seasoning and toss in the cinnamon, cloves, cardamom pod and curry leaves, fry till golden brown and add this to the curry. Cover the pan immediately to trap the aroma of the seasoning.

 Serve hot with crispy rice rotis- let the curry soak up the rotti a bit before you eat it. Alternatively, you can serve the curry with rice,pan polary (neer dosa), appams, sanna mutlim(rice dumplings), polay(dosa) or chapatis. I wanted to make Neer Dosa but wasn't possible for me to make so served with chapatti and steamed rice.

NOTES: *If using pre-peeled garlic then use 10-12 cloves.

                                   
                                  *Extracting  fresh coconut milk:

Grate the flesh of one coconut and transfer it to a mixer grinder. Add about ½ cup warm water and pulse the mixer grinder for few seconds. Line a bowl with muslin cloth and transfer the ground coconut into it. Cover the cloth into a bundle and squeeze to extract thick milk. Keep aside. Add a little water depending upon the desired consistency and repeat the same to get the thin milk.

Substitute for Coconut Milk-

              *Preparing Coconut milk from coconut milk powder:[Maggi brand]

To make approx. 2 cups thin milk-Dissolve6 tablespoon coconut milk powder in 1 ½ cup warm water.

To make approx. 1 cup thick milk – Dissolve 6 tablepsoon coconut milk powder in ¾ cup warm water.  

*While roasting the spices take care to ensure that they don’t burn or turn black- this will lend a bitter taste to the curry which is avoidable.