Mangalorean Chicken Sukka

Ingredients

200 gms boneless chicken
1 onion ( finely chopped)
2 tbsps ghee

For the red masala
6 dried chillies ( 3 madras and 3 bedgi/kashmir) (roasted)
1 tbsp coriander seeds (roasted)
tamrind paste ( as per taste)
1 tsp turmeric powder

For the white masala
1/2 coconut (scrapped)
6 pepper corns (roasted)
10-15 fenugreek seeds (roasted)
4 cloves of garlic
1 tsp of cumin seeds
1/2 small onion

Method:

1) Heat a little ghee in a pan and add the onion slices.

2) Once the onion has become translucent put in the scrapped coconut, keep tossing to ensure that it does not burn. When the coconut starts changing its colour remove and keep aside.

3) Put the ingredients for the red masala in a mixie, add some water and blitz it till it turns into a fine paste.

4) Clean and cut the chicken into small peices and marinate it in the red masala for about 15-20 minutes.

5) Heat the ghee in a thick bottomed pan, add the chopped onion, fry till it turns crisp and brown.

6) Add the marinated chicken, cover and let it cook on high for about five minutes.

7) Add salt and let it cook on simmer till nicely done.

8) For the white masala, grind the roasted coconut and onion, fenugreek seeds, pepper corn and garlic and cumin seeds and grinds coarsely. (Optional: add 1/2 an onion at this stage).

9) Add the white masala to the chicken and mix well.

10) Simmer and cook till done.

11) Serve with rice, sliced bread or chappati.

Mangalorean Chicken Curry (Gassi)

This is my mums recipe :)) I made it from scratch today and it tasted absolutely fabulous, I am sure it turned out well because mum kept hovering in the kitchen while I made it!!


Ingredients

200 gms boneless chicken ( I prefer boneless chicken)
1 onion ( finely chopped)
2 tbsps ghee

For the red masala
6 dried chillies ( 3 kashmir and 3 bedgi) (roasted)
1 tbsp coriander seeds (roasted)
tamrind paste ( as per taste)
1 tsp turmeric powder

For the white masala
1/2 coconut (scrapped)
6 pepper corns (roasted)
10-15 fenugreek seeds
4 cloves of garlic
1 tsp of cumin seeds
1/2 small onion

Method:

1) Heat a pan and put in the scrapped coconut, keep tossing to ensure that it does not burn. Fry it till all the moisture evaporates.

2) Put the ingredients for the red masala in a mixie, add some water and blitz it till it turns into a fine paste.

3) Clean and cut the chicken into small peices and marinate it in the red masala for about 15-20 minutes.

4) Heat the ghee in a thick bottomed pan, add the chopped onion, fry till it turns crisp and brown.

5) Add the marinated chicken, cover and let it cook on high for about five minutes.

6) Add salt and let it cook on simmer till nicely done.

7) For the white masala, grind the roasted coconut to a fine paste.

8) Add the onion, fenugreek seeds, pepper corn and garlics and cumin seeds and grinds till all the ingredients are mixed well. (Ensure that you do not grind for a long time after you add these ingredients as it loses it aroma or some such thing(will check with my mom and let you know, a quick turn should suffice. Hence always add these only once you are satisfied that the coconut is reduced to a fine paste).

9) Add the white masala to the chicken and let it come to a boil.

10) Simmer and cook till done.

11) Serve with rice, sliced bread or chappati.

Chilli Chicken (Dry)

Ingredients

250 gms boneless chicken (cut in strips)
1 egg
2 tbsp ginger garlic paste
Soya sauce
10 cloves of garlic ( chopped finely)
1 capsicum (deseeded and cut in strips)
1 small onion (chopped)
1 springs onion ( use only the leaves)
oil for frying

Method:

1) Marinate the chicken strips in ginger-garlic paste, egg and soya sauce mixture for 15-20 mins.
2) Heat oil and fry the marinated chicken.
3) Heat a little oil in a pan.
4) Add onions, garlics and the spring onions. Fry for a couple of minutes till the raw smell dissapears.
5) Add the capsicum and cook till half done.
6) Add the fried chicken and the soya sauce and stir well.
7) Serve hot.

Note: I have not used salt at all as soya sauce normally contains a lot of salt.

Thai Red Chicken Curry...Indian Style

I began cooking it per the recipe, but after all the substitutions for the exotic ingredients it ended like any normal south indian chicken curry ... here is my version of the curry...

Ingredients

250 gms. boneless chicken
10 Kashmiri red chillies (dry) or Bedgi red chillies (dry) (Note: both are used for colour, I used Bedgi)
4 Madras chillies (dry)
10 cloves of garlic
1 medium sized onion
10 coriander stems (the original recipe also expected me to use the roots, I said "No way, Hose")
1 inch piece of ginger (the original recipe wanted Galangal ginger, I used the Indian variety)
8 tb. sps. Coconut Milk Powder (Note: I used this many table spoons, but it turned very milky, maybe I mistook a shovel for a table spoon, use your discretion here).
2 cups of water.
Rind of 1 lemon
Oil.
Salt to taste.

Method:

1) Dissolve the coconut Milk powder in 2 cups of water and keep aside.
2) Grind the chillies, garlic, ginger, onion, coriander stems and lemon rind with a little water into a fine paste.
3) Heat oil and saute the ground paste for about 2 mins.
4) Add the chicken and salt and cook covered till the chicken is done.
5) Add the coconut milk and cook for another 5 minutes.
6) Serve hot with rice.