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So here it is : Chicken Thulle 1 kg Chicken 1 and a 1/2 Coconut's milk 10 cloves garlic 1/4 tsp turmeric roast and grind: 15 - 20 mild red chillies 2 tsp coriander seeds 1 tsp Cumin seeds 1 tsp black pepper 1/2 tsp fenugreek 4 tbsps. ghee/coconut oil for frying masalas and chicken 2 - 3 medium tomatoes pureed or tamarind Fry the chicken in ghee or coconut oil. Drain and reserve liquid and continue frying till chicken pieces start browning. Add salt and red chilli powder. Continue frying and stirring, add back the liquid and the ground masalas and tomatoes. Switch off the gas, add the garlic and coconut milk. Watch the magic happen as the Red and White colours swirl around creating fractal patterns. Ultima Thule. This post has been promoted to an article
Recipe Name: Mangalore Style Chicken Thulle Curry..<br /> Ingredients .<br /> 1) 1.5 kg whole chicken cleaned/cut and marinated with salt.<br />2) 2 extra large onions finely chopped.<br />3) 12 cloves of Garlic finely crushed.<br />4) 2 inch piece of Ginger finely crushed.<br />5) 4 Tb-spoon cooking oil.<br />6) Fresh chopped cilantro.<br />7) One cup fresh grated coconut- grind to fine thick paste.<br /><br /><br />Spices Required<br />===============<br />1) 4 Tb-spoon corriander seeds.<br />2) 20 cloves.<br />3) 4 cardamom.<br />4) 2 BIG size bay leaf.<br />5) 2 inch long cinnamon stick.<br />6) 2 Tb-spoon fennel seeds<br />7) 1 Tb-spoon shahajira<br />8) 1 big size star anise.<br />9) 2 Tb-spoon bright Red chilli powder.<br /><br />Finely powder above spices.(Use coffee grinder or Indian mixer for best results) Preparation Method.<br />=============<br /><br />1) Use bigger and thick gauge non-stick pot. (4 quart size) Add 4 Table-spoon cooking oil. Add two extra-large size chopped onions.Keep stirring and Fry for 8 minutes on high heat.<br /><br />2)Reduce flames to medium low. Add finely crushed mixture of 12 Garlic cloves + two inch piece of ginger to fried Onions. Fry for three minutes.Add little salt.<br /><br />3)Add powdered spices and fry for three minutes on high heat.<br /><br />4)Add cut chicken pieces mix well and fry for 3 minutes. Let all chicken pieces get coated with Masala.<br /><br />5)Reduce heat to medium low and cook chicken covered for 15 minutes.Keep stirring and mixing at regular intervals to avoid sticking to bottom.It will create enough steam water after few minutes.<br /><br />6)Remove the lid and raise flames to high-heat.Add some chopped cilantro and thick ground paste of fresh coconut. At this stage you will see that some gravy is created. Let it cook for another 10 minutes .Keep stirring at some interval. This will evaporate extra gravy and give nice bright red color and oil layer over curry.Lastly add little more fresh cilantro. I loved Mangalore thread posted by Suresh...All pictures were so catchy...specially the rustic village kitchen...He mentioned about Chicken Thulle curry...Entire thread was so inspiring that tempted me to make an attempt to cook Chicken Thulle curry...I enjoyed cooking this curry...If not authentic Thulle but can be enjoyed as one of the tasty chicken curry. This post has been promoted to an article