Uppoor is a small village which falls between
Udupi and Brahmavar; a place with lots of greenery, mango tree, cashew nut
tree, guava tree paddy fields, streams, ponds and……… many more things ;
especially with NO noise and air pollution…………. You might be wondering why I am
talking about this place …….. yes!! Today recipe belongs to this place.
Add chicken fry until it changes little
colour.
My sister-in-law (Mamatha) who resides in place;
and never fails to prepare this chicken
curry for her lovely brother (Sandy my hubby) on our visit to her home; as this
chicken curry is one of his favourites’. So this time when we visited Mamatha’s
place I thought of clicking pictures of chicken curry procedure and share it in
my blog. The source of this recipe is; as I already mentioned Mamatha (my
hubby’s younger sister)."THANK YOU Mamathathigey….."
This
curry can be served with Idli, chapatti, rice and of course with our Mangalore
special Kori roti.
Method
Roast
Kashmiri red chilli, coriander, cumin, and fenugreek, cinnamon and clove
separately using a ½ tsp. oil and keep aside.
In
same pan heat 2sp oil add one sliced
onion fry, ones it become translucent add coriander leaves fry until onion
become red keep aside
Grind
all the roasted and fried ingredient by adding garlic and tamarind together to
a smooth paste this is our red masala keep aside.
In
the pan heat 1tsp oil add curry leaves and fresh coconut grated fry it until it
changes colour; keep aside to cool once it gets cool grind it to smooth paste
by adding water.
This
is our white masala.
Heat ghee add onion
chopped sauté it, add half of the coriander chopped sauté it.
Add salt and mix well, add red masala mix
well bring it to boil, once it starts boiling close lid and cook
After the few minutes open lid and if oil
comes up and chicken is cooked; add white masala mix well and bring it to boil,
once it is boil add chopped coriander leaves close the lid and off the gas.
Serve with red rice, Kori roti and Chapati.
