chicken jeera miri, ಕೊಂಬಿ ಜಿರೆಂ ಮಿರಿಂ, Mangalore Traditional flavoured curry

Chicken Jire Miri is a flavorful Mangalorean curry known for its robust peppery taste. The name "Jire Miri" translates to "Cumin and Pepper" in Konkani, which are the stars of this dish. Here's a quick summary of how this delicious curry is prepared:

Key Ingredients:
Chicken: Bone-in or boneless pieces.
Spices: Cumin seeds, black pepper, turmeric, and red chilies.
Aromatics: Onion, garlic
Tamarind: For a tangy twist.
Oil: Preferably coconut oil for authenticity.
Cooking Method:
Grind them with tamarind to make a smooth paste.
Sauté Aromatics: Heat coconut oil, and sauté onions until golden. Add masala
Cook Chicken: Add the chicken pieces and sauté until lightly browned.
Simmer with Masala: Stir in the spice paste, add water, and simmer until the chicken is tender and the curry thickens.
Season and Serve: Adjust salt and garnish with fried onions
Serving Suggestions:
Serve hot with steamed rice, neer dosa, or parotta for a complete Mangalorean meal.

Ingredients
For the Masala Paste:
3 onions
Black peppercorns: 1 tsp
Cumin seeds: 1 tbsp
Dry red chilies: 8 (adjust to taste)
Garlic: 8 cloves
Tamarind: a small piece (about 1 tsp of pulp)
cinnamon and 6 cloves
1/2 tsp turmeric
For the Curry:
Chicken: 1 kg (bone-in or boneless, cleaned and cut into medium pieces)
Salt: To taste
Coconut oil: 3 tbsp
Water: As needed
Instructions
1. Prepare the Masala Paste

Grind these onion, garlic, pepper, cumin, cinnamon, cloves, turmeric, red chillies and tamarind, adding a little water to form a smooth, thick paste.
2. Sauté Aromatics
Heat coconut oil in a deep pan or kadai.
Add chopped onions and cook until golden brown
3. Add the Masala Paste
Stir in the prepared masala paste.
3. Cook the Chicken
Add the cleaned chicken pieces Mix well so the chicken is coated evenly.
Add about 1-2 cups of water, depending on the desired consistency of the curry. Sauté until the chicken is lightly browned.

5. Simmer the Curry
Cover and cook on low to medium heat for about 20-25 minutes, stirring occasionally, until the chicken is tender and the oil starts separating from the masala.
Adjust salt and pepper to taste.
6. Garnish and Serve
Garnish with fried onions.
Serve hot with steamed rice, neer dosa, or chapati.
Enjoy the bold and comforting flavors of this Mangalorean classic!