Mangalorean Recipes

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Home Mangalore/Goa Recipes Poultry Parsi Chicken Curry

Parsi Chicken Curry

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Quantity Measure Ingredients Description:
2 Tablespoon Cooking Oil Heat the oil
1/2 Teaspoon Jeera (Cumin Seeds) Fry
5 Sprigs/Twigs Curry Leaves (Kadi patta) Fry
2 Large Onions chopped. Fry
4 Medium Chillies Green Minced. Fry.
6 Flakes/Cloves Garlic (Lason, Losun) For Ground Masala. Fry in hot oil
1/2 Inch Ginger (Adhrak) For Ground Masala. Fry in hot oil
1 Inch Cinnamon (Dalchini) For Ground Masala. Fry in hot oil
1 Teaspoon Garam-Masala For Ground Masala. Fry in hot oil
1/2 Teaspoon Turmeric Powder For Ground Masala. Fry in hot oil
1 Large Chicken cut in 8 pieces. Add to the hot oil
  As Required Salt to taste. Add
500 Grams Sali (Potato Sticks) For garnishing


Heat the oil, put in cumin seeds and curry leaves and when they splutter add the onions and cook until golden in colour. 
Add the ground paste and stir for another a minute. 
Mix in the chicken and salt and cook stirring, until dry. 
Add 3 cups of water and bring to a boil. Simmer, stirring occasionally until a thick gravy is left. 
Place the chicken gravy in a dish and sprinkle the Sali (potato straws) over it

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