Mangalorean Chicken Pineapple Curry

 
 Ingredients

1 kg chicken

1 green mango, chopped

1/2 pineapple, chopped

1/2 tsp red chili powder

3/4 tsp turmeric powder

1 1/2 tsp palm sugar

Oil

Salt to taste

Fresh coriander for garnishing


Ingredients for dry masala:

1 tsp sesame seeds

1 tsp fenugreek seeds (methi)

1 Tbsp grated coconut


Ingredients for tadka:

1 tsp mustard seeds

6-7 curry leaves

Method

In a pan roast the ingredients for the dry masala, then grind or pound them together.

Blend the pineapple and green mango together into a thick puree.

Sear the chicken in three tablespoons of oil and some salt till it is half cooked and turns golden brown. Remove from pan and keep aside.

Pour the pineapple puree into the same pan with the left over oil from the chicken.

Mix in the red chili powder, turmeric powder, salt and palm sugar.

Add the ground dry masala and a dash of water. Stir well for a few minutes.

Now add the chicken to the gravy and cook till tender.

Heat two teaspoons of oil in another pan. Saute the ingredients for tadka till they crackle.

Pour the tadka over the chicken.

Garnish and serve hot.