Mangalore is a coastal town and is the chief port of the Indian state Karnataka. Mangalorean Cuisine is a collective name given to the cuisine of Mangalore which comprises cuisines like Udupi as well as cuisine of the Mangalorean community like that of the Tuluvas, Rajapur Saraswat Brahmins, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys.
Murg Mangaloori (Mangalorean Chicken) which is also known as ‘Kori Ajadina’, is one of the famous Mangalorean dishes. It is usually made spicy and there can be lot of variations. It can be prepared in two variations Dry and Semi gravy. This Mangalorean dish is intensively
aromatic dish that relies on freshly grated coconut and curry leaves which are common ingredients to most Mangalorean curry along with ginger, garlic and special masala powder to bring out the authentic flavours of Mangalorean cuisine. Usually it is prepared with the Nati Koli or the country chicken. This pungent dish incorporates the flavours of wide variety of spices – the result is amazing……..
So let’s cook good food…..
Preparation Time : 30-35 minutes
Cooking Time : 30-35 minutes
Servings : 3
Ingredients
Chicken cubed - 1 lbs
Lemon juice - 1 tablespoons
Salt - to taste
Oil - 2 tablespoons
Cinnamon - 1/2 Inch Stick
Cloves - 3-4
Peppercorns - 3-4
Bay Leaf - 1
Ginger (Finely Chopped) - 3/4 Inch Piece
Garlic (Finely Chopped) - 4-5
Onions (Finely Chopped) - 1 Medium Sized
Fresh Coconut (Scraped) - 1/2 Cup
Fresh Coriander Leaves (Finely Chopped) - ¼ Small Bunch
Tomatoes (Finely Chopped) - 1 Medium Sized
Cinnamon - 1/2 Inch Stick
Cloves - 3
Green Cardamoms - 2
Peppercorns - 3-4
Poppy Seeds (Khuskhus) - 1 teaspoon
Cumin Seeds - 1 teaspoon
Coriander Seeds - 1/2 tablespoon
Fenugreek Seeds (Methi dana) - 1/4 teaspoon
Kashmiri Red Chillies - 4
Spicy Red Chillies - 3
Turmeric Powder - 1/4 teaspoon
Method
- Marinate chicken with lemon juice, salt and turmeric powder for half an
hour.
- For masala powder dry roast cinnamon, cloves, cardamom, peppercorns,
cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri
and Spicy red chillies. Cool and grind to a powder.
- Heat oil in a kadai or vessel. Place a flame on medium flame, add
remaining cinnamon, cloves and bay leaf. Sauté for half a minute.
- Add curry leaves and saute for couple of minutes.
- Add ginger and garlic. Sauté for five minutes.
- Add onions, stir well and continue to sauté till they are translucent.
- Add turmeric powder and freshly ground masala powder.
- Add scraped coconut and stir for two to three minutes.
- Add chopped coriander leaves and mix. Continue stirring and cook for 5
minutes till a nice aroma is given out.
- Add chopped tomatoes and salt. Stir and mix well. Cook for 5 minutes till
tomatoes are soft and mushy.
- Now add marinated chicken, stir and Sauté for a while.
Adjust the Salt and stir well. Remember salt is used when the chicken is
marinated.
- Add a little water. Cover and cook over lower/medium heat for ten
minutes till the chicken is cooked. Make sure gravy thickens and is not
runny.
- Take off the flame and serve hot an amazing Mangalorean dish.
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