A day earlier, while at work in BKC, I enjoyed a delicious Mandeli (Anchovies) Curry at my favourite spot, Varde. I have been dining there for years, and they have managed to maintain the authentic Malwani flavours since they first opened. The Mandeli curry was spicy and had a lovely thin consistency, which I prefer. Alongside, I paired the curry with some dried shrimps, also commonly called Jawala or Sukat. That’s it; I had my fill of seafood for the week. Although yesterday’s ride to Morbe was a breeze and we returned home before 9 am, I had planned to cook some Mandeli but couldn’t find any at my local fish market. It was a blessing in disguise since I had a generous stock of chicken in my freezer. With ample time on hand, I decided to cook some comfort food – a delicious Chicken Korma with steamed rice. If you want something rich yet comforting, definitely give this recipe a try. Happy cooking.
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
Chicken ( curry cut ) – 1 kg
Coconut – 1
Cashewnuts ( kalmi ) – 50 gm
Poppy seeds – 50 gm
Red Chilli – 1
Green chilli – 1
Coriander – a few sprigs
Onions – 400 gm
Salt – to taste
Curd – 250 gm
Oil – 40 ml
Method:
1 ) Clean chicken. Grind together Coconut, poppy seeds, cashew nuts, red chilli, green chilli, coriander and half the onions.
2 ) Heat oil and saute the remaining onions ( sliced ).
3 ) Add the ground Ingredients and fry for a few minutes.
4 ) Add chicken and fry further for 5 minutes. Add salt and beaten curd.
5 ) Cook over slow fire till done. Serve with Paratha or Rice.
