Mangalorean Chicken Curry

Ingredients
1 kg Chicken (cut into medium pieces)
4 cloves
3 sticks of cinnamon
3 tsp ghee
1 onion (thinly sliced)
3 tomatoes
2 potatoes
Salt to taste

Masala for grinding
4 Onions
6 Red Chilies
2 tsp coriander seeds
2 tsp jeera
1 tsp turmeric powder
3 tsp Coriander Leaves (chopped)
3 cloves garlic
1 inch ginger
6 pepper corns
Small lemon sized tamarind

Method
Boil the Chicken and potatoes, with cloves, Cinnamon, Salt and keep aside.
Take ghee in a pan and fry one onion till golden brown, then add tomatoes fry and then add the masala and fry thoroughly for about 15 minutes. Add the cooked chicken along with stock and if required also add water and bring it to boil. Garnish with coriander leaves.

Mangalorean Pork Curry

Ingredients
Quantity Measure Ingredients Description
15 Large Chillies, Kashmir For Grinding
1 Tablespoon Cooking Oil For Tempering
2 Pods (whole) Garlic For Grinding
2 Teaspoon Jeera/Cumin Seeds For Grinding
2 Teaspoon Mustard Seed For Grinding
1 Large Onion Sliced, for tempering
1 Kilogram Pork
200 Grammes Potatoes Boiled, peeled and cut
1 Teaspoon Salt for taste
1 Inch Turmeric/Haldi For Grinding
1/2 Teacup Vinegar For Grinding

Method
Wash the meat, and cut it in 1" pieces. Peel the garlic, remove the stems of chillies and grind all the stuff kept for that purpose, in 1/2 tea cup of vinegar. Mix the pork pieces with the ground masala. Keep it to marinate for 2 hours.

In a large enough vessel to contain the port, pour the cooking oil or ghee and heat it well, and then fry the sliced onion till it turns golden brown. Then put the marinated pork and fr it well. Lower the flame, and put 1 teacup of boiling water, and close the vessel with a 1" deep thali, in which pour cold water, to keep the condensation inside, to keep the pork moist. When the top water turns hot, remove it and refresh it with more cold water. Cook for an hour on slow fire. When almost done, put the boiled, peeled potatoes cut in fours, and allow them to absorb the masala. Close the lid, with cold water and continue for about 15 minutes more, then open and check the taste. Add salt and vinegar if necessary.