Nowadays I have stopped eating much of fish and moved my appetite inclination towards chicken. Every week coincidentally almost every Thursday, I tend to prepare some chicken delicacy. However I try that every week it should be something new so that by repeating similar dishes we should not end up getting bored with eating the same.
Many years back when I was just out of college and waiting for my MNC joining, I had a long vacation in between. During this time I got an opportunity to visit a small town named Coorg, equidistant from the cities Mangalore and Bangalore in the state of Karnataka, India. We had booked a cottage stay there and one of the meals during the stay was offered by the cottage owner. Their cook had prepared all Coorg delicacies. One of them which I could recollect I guess was the Pandi curry or Pork curry served with rice balls. I actually could just recollect the color of the delicacy which had created the temptation, but I also remember it was some non veg item that I didn’t eat then and so didn’t relish the dish.
After so many years, I remembered it and started my research during which I came to know about Pandi curry. Nowadays though I have started eating lamb/goat meat, I still not eat other red meat. So I decided to try out similar dish but with chicken. So let’s hop on to the recipe.
- 500 gms chicken, cleaned, washed and cut into small pieces. I marinate the pieces with salt and turmeric powder
- 3 tbsp ghee ( you can also use oil)
- 1 large onion, sliced
- 5-6 green chillies, chopped
- 1/2 cup + 2 tbsp coriander leaves, finely chopped
- 2-3 small pieces of cinnamon
- 3-4 cardamom
- 1-2 star anise
- 5-6 cloves
- 1/2 tsp black peppercorns
- 1 tsp mustard seeds
- 3 tsp cumin seeds
- 1 tbsp coriander powder
- 1 1/2 tsp ginger garlic paste
- 10-15 curry leaves
- Salt as per taste
- 1/ cup water
- 2-3 tsp tamarind juice
- In a pan, heat a tbsp of ghee.
- Add the whole spices – cloves, cinnamon, cardamom, star anise, peppercorns, mustard seeds and cumin seeds. Sauté for a min or two on high flame.
- Then add the green chillies and onion. Sauté for another few minutes.
- Add coriander powder, coriander leaves (1/2 cup) and mix well.
- Allow the mixture to cool.
- Grind the mixture to a fine paste by adding 1/2 cup water.
- In a pressure cooker, heat the remaining ghee.
- To this add the curry leaves and ginger garlic paste and sauté till the rawness of the paste is lost.
- Then add the chicken pieces, mix and fry for few minutes.
- Add the ground masala, salt as per taste and pressure cook for 1-2 whistles.
- Once the pressure is completely released, check the taste and consistency of gravy.
- Add salt and water if required.
- Add tamarind juice and bring to a boil. Garnish with coriander leaves.
- Serve hot with roti/chapati or rice.