Mangalorean Recipes

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Creamy Chicken

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Quantity Measure Ingredients Description
3 Tablespoon Cooking Oil For Frying
4 Nos. Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) For Frying
2 Large Onions For Frying - sliced fine
1/2 Tablespoon Turmeric Paste For Frying - Pastes
3 Teaspoon Chilly Paste, Red For Frying - Pastes
1 Tablespoon Ginger Paste For Frying - Pastes
750 Grams Chicken Washed, cut in convenient pieces
1-2 Nos. Coconut scraped (fresh) To make 1 cup thick and 2 cups thin milk)
6 - 8 Medium Chillies Green Sliced
  As Required Salt to taste
  As Required Sugar, Table to taste


Heat the oil  in a deep pan to hold all ingredients.
Add bay leaves and fry for 2 minutes.

Add sliced onions   and fry lightly.

Add the masala pastes and stir fry for five minutes.

Gently lower  the pieces of chicken into the pan and  carefully stir and cook until the  chicken  absorbes the flavors of the masalas..

Add two cups thin coconut milk,which will provide the gravy.  Add  the green chillies, salt and sugar,   if preferred, and simmer over medium brisk flame until  the chicken is done.

Add thick coconut milk which will make the curry thick and continue cooking over brisk flame for another 7-10 minutes.

And then remove from fire.

You could use this recipe to cook other meats as well.

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