Mangalorean chicken stew

 Mangalorean Catholic style Chicken Stew with carrots and potatoes. This humble dish brings back a lot of fond childhood memories. It takes me back to those sunday lunches at my Grandmother's house where this stew would be served with sannas or hot ghee rice. I learnt to make this recipe from my mum who learnt it from hers. I hope you try out this recipe and enjoy it as much as I do.

INGREDIENTS

1 kg Chicken, Cut Into Medium Sized Pieces

1 Medium Onion, Sliced

2 Medium Sized Potatoes, Cubed

2 Small Carrots, Cut Into Batons

1 Medium Sized Tomato, Chopped

1 tsp Sugar

Salt to Taste

4 tbs Ghee

For The Masala Paste

2 Medium Sized Onions, Roughly Chopped

1 Thumb Sized Piece Of Ginger

6-8 Cloves Of Garlic

3 Green Chillies (Depending On The Spice)

1 Marble Sized Piece Of Tamarind

One Handful Of Corriander Leaves

6-7 Sprigs Of Mint

1/2 tsp Turmeric Powder

For The Dry Powder

1/2 tsp Peppercorns

2 tsp Cumin Seeds

2 tsp Fennel Seeds

4-5 Cloves

1" Cinnamon Stick

2 tsp Poppy Seeds (Optional)

1/2 a Star Anise

                                     Ingredients

METHOD

• Dry roast all the spices. Cool and grind to a fine powder.
• Heat a tablespoon of oil on an iron skillet and fry the onions on high flame till they are lightly browned. Next add in the ginger, Garlic and green chillies. Fry for another 2-3 minutes. Turn off the flame and add the corriander and mint leaves. Leave it in the skillet until the leaves Welt. Transfer to a plate and let it cool completely.
• Grind the cooled onion mixture, dry masala powder, turmeric powder and tamarind along with half cup of water to a fine paste.
• Add the chopped potatoes and carrots into a vessel along with 1 tablespoon of the ground masala paste, 1/2 tsp Salt and half a cup of water. Bring to a boil and cook till the potatoes are 3/4th done.
• Heat ghee in a vessel and fry the sliced onion till golden brown and add the ground masala paste.
• Fry till the ghee seperates on the sides.
• Now add the chicken and fry for 4-5 minutes.
• Add the boiled Carrots and potatoes along with the water and mix.
• Add another cup or two of water to adjust the gravy consistency.
• Bring to a boil and add chopped tomatoes, sugar and salt to taste.
• Cover and cook on low flame for 20 minutes till the chicken has cooked through.
• Check for seasoning. Add a teaspoon of vinegar if required.

Boil potatoes and carrots in 1 TBS Masala Paste,salt and water, till 3/4th cooked

NOTES

I prefer using Chicken with skin for this recipe. As the fat and flavour from the skin gives this gravy its  authentic taste and aroma. Make this dish a few hours before serving so that the chicken has time to absorb the flavours and spice.