Chicken Mangalorean
January 23rd, 2016 by Alice

From Alice

  • 3 cloves garlic
  • ½ inch piece ginger
  • 1 tsp canola oil
  • 2 Walla Walla onions, dice them
  • 2-3 tomatoes, slice into wedges
  • 1 cinnamon stick, break by wedging a knife into the curl and “peeling”
  • 6 cardamom pods
  • 7 whole cloves
  • ½ tsp cumin seeds, grind them up
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 2 rounded teaspoons curry powder
  • 2 lbs chicken
  • 1 tsp black mustard seeds
  • (optional: 4-5 small dried red chilies)


Buzz garlic and ginger into a paste with a little water.

Heat 1 tsp oil, adding the paste, onion, tomatoes, and all the spices except the mustard and the chilies. Cook until fragrant and softening — about 10 minutes.

Add chicken, coat with spices. Cook uncovered for 15 minutes, then cover and cook another 5 minutes.

Head the rest of the oil as hot as possible, add the mustard and chilies for about 3 minutes. Add to the chicken and cook until chicken is done through.

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