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Home Mangalore/Goa Recipes Poultry Fowl Curry with Roasted Masala

Fowl Curry with Roasted Masala

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Quantity: Measure: Ingredients: Description:
1 Large Chicken Cut, clean and wash.
200 Grammes Potatoes Boil, peel and cut in fours
0.5 Nos Coconut Scrape, roast and Grind
15 Nos Chillies Red Dry Roast and Grind
2 Tablespoon Coriander/Dhania Roast and Grind
1 Inch Turmeric/Haldi Roast and Grind
8 Nos Pepper Corns Roast and Grind
1 Teaspoon Jeera/Cumin Seeds Roast and Grind
1 Teaspoon Mustard Seed Roast and Grind
6 Flakes/Seeds/Cloves Garlic Roast and Grind
A Little Salt Add
2 Nos Onions Slice, roast and Grind
1 Ball Tamarind Add to masala while grinding
4 Tablespoon Ghee For seasoning
1 Nos Onions Slice for seasoning
A Little Salt Add to taste


Clean and cut the chicken: separate the thighs, and wings. Cut them at the joints.  Cut the neck part from the torso.  Cut the torso into four parts, and wash all the pieces.  Boil in a vessel with water 1" above the pieces till it becomes tender, and add salt to taste.

Leaving tamarind aside, roast separately each masala on a thawa.  Roast also the scraped coconut and sliced onion.  Grind all roasted masala, scraped coconut, the sliced onion and tamarind to fine paste.  Add the masala and its  water to the cooked chicken pieces and boil.

In another vessel heat the ghee and fry one sliced onion, then put the cooked meat and its gravy and if necessary add boiling water to get the required consistency of the curry.   Simmer till the chicken pieces have blended with the masala.  After adding salt to taste, add boiled potatoes, peeled and cut in fours.   Finally when the masala has been absorbed by the potatoes, put the fire off, and allow it to cool.   The chicken and potatoes absorb the flavour and taste of the masala.

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