Chicken Mangalorean
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
49
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic2.5 tsps
Oil (divided)10
Whole Cloves1 tsp
Cumin Seed1 tsp
Ground Coriander1 tsp
Turmeric1.5 tsps
Salt1 cup
Water1 tsp
Black Mustard SeedDirections:
1
Combine the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste
2
Set aside
3
Heat 1 teaspoon oil in a Dutch oven over medium-high heat
4
Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt
5
Cook 10 minutes, stirring occasionally
6
Add the chicken and stir
7
Cook 15 minutes uncovered, stirring occasionally
8
Cover and cook 5 minutes
9
Add the coconut milk and water
10
Cover and cook 10 minutes
11
Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot
12
Add the mustards seeds (be careful - they'll pop out the skillet), chiles and curry leaves
13
The oil should be hot enough so the curry leaves crackle and turn black right away
14
The chiles should also turn black
15
Cook no more than 3 minutes
16
Pour this mixture into the chicken
17
Simmer 5 minutes longer and serve