MURGH MANGALOORI        Spicy Chicken Curry Prepared in South Karnataka Style Preparation Time : 30-35 minutes Cooking Time : 30-35 minutes Servings : 4

INGREDIENTS Chicken, cubed 1 inch                              1 kg  Lemon juice                                            2 tablespoons  Salt                                                      to taste Oil                                                        3 tablespoons Cinnamon                                               1 Inch Stick Cloves                                                   4-5 Peppercorns                                            3-4 Bay Leaf                                                1 Ginger (Finely Chopped)                            1 Inch Piece Garlic (Finely Chopped)                             5-6 Onions (Finely Chopped)                           2 Medium Sized Coconut (Scraped)                                   1 Cup Fresh Coriander Leaves (Finely Chopped)     ¼ Small Bunch Tomatoes (Finely Chopped)                       3 Medium Sized For Masala Powder Cinnamon                                              1 Inch Stick Cloves                                                   3 Green Cardamoms                                   1-2 Peppercorns                                           4-5 Poppy Seeds (Khuskhus)                          1 teaspoon Cumin Seeds                                          1 teaspoon Coriander Seeds                                     1 tablespoon Fenugreek Seeds (Methi dana)                  ½ teaspoon Kashmiri Red Chillies                                 6 Madras Red Chillies                                  5 Turmeric Powder                                     ½ teaspoon

PREPARATION Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. COOKING Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.