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Home Mangalore/Goa Recipes Poultry Chicken Curry Standard

Chicken Curry Standard

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Quantity: Measure: Ingredients: Description:
1000 Grammes Chicken Recipe Base
0.5 Kilogram Potatoes Recipe Base
A Little Salt For taste
6 Medium Chillies Green Minced Masala
1 units Ginger Minced Masala
2 Nos Onions Ground Masala
A Little Tamarind Ground Masala
1 units Turmeric/Haldi Ground Masala
6 Nos Cloves (spice) Garam Masala
1 Teaspoon Jeera/Cumin Seeds Ground Masala
6 Nos Pepper Corns Garam Masala
1 Sticks Cinnamon Garam Masala
A Few Mint Leaves (Pudina) Minced Masala
1 Pods (whole) Cardamoms Garam Masala
4 Tablespoon Ghee Seasoning
1 Nos Onion Seasoning
A Little Vinegar For taste
3 Teacup Water For boiling


Clean, and wash, and cut the chicken into reasonable size pieces.  Wash and keep aside. 

Boil the potatoes, and when boiled, keep aside to cool.  Later peel the skins and cut them into pieces.

Grind the ingredients set aside for grinding, in a mixer or a stone grinder.    Keep two spoons of ghee in a vessel, and when it boils, put the meat pieces, and allow them to cook in their own juice.  Stir the pieces.  When it turns dry, add 2 cups of water, and cook till tender.   While it is boiling, in another handi, on the next stove fry one sliced onion in 2 spoons of ghee.  It takes a little skill to handle two stoves.   If you are inexperienced, you can do it one at a time.   Then add the masala to the fried onion, and continue frying.  When the masala is fried, put the meat vessel contents in the seasoning vessel, and add masala water, vinegar and salt and cook.  Add the potato pieces, and boil till the curry is fully cooked.    You will know if when you taste the curry, and check the meat, if it has absorbed the curry.

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