Mangalorean Chicken Curry

Cooking has always been a cherished tradition in my family, and one dish that brings back fond memories is the Mangalorean Chicken Curry. I can vividly remember the aroma wafting through the house on weekends when my grandmother would make this flavorful curry. The rich blend of spices and the comforting taste of tender chicken combined with coconut is something I crave at least once a month. It’s not just a meal; it’s a celebration of our roots, our culture, and the love for good food.

Ingredients to Make Mangalorean Chicken Curry

The ingredients for Mangalorean Chicken Curry are a delightful mix of flavors that work in harmony. Fresh chicken and coconut are the stars, while a blend of spices adds depth. The key players are the long red chillies, peppercorns, and coriander seeds, which create a beautifully aromatic base.

• 600g chicken boneless, cut into 1/2 inch cubes – The main protein, tender and absorbs flavors beautifully.
• 200g coconut fresh grated – Adds richness and a unique sweetness to the curry.
• 1 tbsp oil to fry the spices – Necessary for cooking and enhancing the spices’ flavors.
• 10 long red chillies preferably Bydagi, if not Kashmiri – Provides the heat and vibrant color.
• 1 tsp whole peppercorns – Adds a warm, spicy kick.
• 1 tsp cumin seeds – Introduces a nutty flavor that is essential in many Indian dishes.
• 2 tbsp coriander seeds – Enhances the curry with a subtle citrusy flavor.
• 1/2 tsp turmeric powder – Gives color and has anti-inflammatory properties.
• 2 tsp tamarind – Imparts a tangy taste that balances the dish.
• 2 tbsp oil or ghee clarified butter – For frying, it enhances the flavor and richness.
• 1/4 tsp cumin seeds – Used for tempering, releasing its aroma.
• 50g onion finely diced – Offers sweetness and depth to the curry.
• Few curry leaves – Adds a distinct fragrance and flavor.

Preparation Steps for Mangalorean Chicken Curry

Making the Mangalorean Chicken Curry is a wonderful process that engages all your senses. You’ll love the aromas filling your kitchen as you cook, and the steps are straightforward yet rewarding. Let’s dive into the preparation!

1. Begin by heating 1 tablespoon of oil in a pan over medium heat. Once hot, add the long red chillies. Fry them for about 2 to 3 minutes until they become fragrant and slightly darkened. Remove them and set aside in a clean bowl.
2. In the same pan, add the whole peppercorns, cumin seeds, and coriander seeds. Fry these spices separately, stirring them frequently for about 2 to 3 minutes. You want them to release their essential oils without burning. Once done, transfer them to the bowl with the chillies.
3. Now, put the roasted spices into a grinder or food processor. Add the freshly grated coconut to the mix. Grind everything together into a smooth paste, adding a little water as needed to help it blend. This coconut masala is the heart of the curry!
4. Next, heat 2 tablespoons of ghee or oil in a deep pan. Once hot, add a little cumin seeds, and wait for them to splatter. This indicates the oil is ready. Now, add the finely chopped onion and sauté until they turn golden brown, about 5 to 7 minutes.
5. Stir in the curry leaves and turmeric powder. This will add a lovely aroma and color to your base. Mix well and allow to sauté for another minute.
6. Now it’s time to add the ground coconut masala. Stir it into the mix and allow it to cook for 3 to 5 minutes. You’ll notice the oil starts separating, indicating that the spices are well cooked.
7. Pour in 1 cup of water and add the extracted tamarind pulp, along with salt to taste. Bring this mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes. This will help the flavors meld beautifully.
8. Finally, add the chicken cubes into the pot. Stir well to coat them in the gravy. Allow everything to simmer together until the chicken is cooked through and the gravy thickens, about 15 to 20 minutes more. Keep an eye on the consistency; it should not be too watery.
9. Adjust the seasoning if needed, especially if you prefer it spicier; feel free to add more chillies if desired. Once done, remove from heat and let it sit for a few minutes to enhance the flavors.

Pro Tips and Tweaks

When making the Mangalorean Chicken Curry, there are several tips that can enhance your cooking experience. Here’s what I’ve learned over time:

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even more delicious the next day!
• Freezing: You can freeze the curry for up to a month. Just ensure it’s cooled completely before transferring it to freezer-safe containers.
• Pairing: This curry pairs wonderfully with steamed rice, naan, or even dosa. Adding a side of raita can help balance the spice.
• Adjusting Spice: The spice level is adjustable. If you’re serving guests, consider making a milder version and offer extra chillies on the side for those who prefer heat.
• Fresh Ingredients: Always opt for fresh spices and coconut for the best flavor. Fresh spices have a potency that dried ones can’t match.
• Cooking Method: If you want to save time, consider using a pressure cooker. It speeds up the cooking process while retaining flavors.

Serving Suggestions

When it comes to serving the Mangalorean Chicken Curry, the options are endless. Here are some delightful suggestions:

• With Rice: Serve the curry hot over a bed of steamed basmati rice. The rice absorbs the flavorful gravy, making each bite heavenly.
• Naan or Roti: Pair your dish with warm naan or roti to scoop up the rich gravy. It’s a classic combination!
• Accompaniments: Adding a side of cool cucumber raita or a fresh salad can balance the spice and provide a refreshing contrast.
• During Festivities: This curry is perfect for family gatherings, festive occasions, or even a cozy dinner. It brings people together and ignites conversations.
• Leftover Magic: Don’t forget about leftovers! They make a great filling for wraps or can be added to a pasta dish for a fusion twist.
• Seasonal Pairing: Pair this curry with seasonal vegetables and a fresh salad for a wholesome meal that celebrates the flavors of the season.

FAQ

Conclusion

The Mangalorean Chicken Curry is a dish that truly embodies the flavors of Indian cuisine. Its rich spices and creamy coconut create a unique taste that’s hard to resist. I encourage you to try this recipe and experience its delightful flavors for yourself. Whether for a family dinner or a gathering with friends, it’s sure to impress everyone at the table.

Mangalorean Chicken Curry

This Mangalorean Chicken Curry is the ultimate comfort food, rich with spices and coconut. Perfect for a delicious weeknight dinner, it's sure to satisfy your cravings and impress your guests. Give it a try tonight!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 420 kcal

Equipment

• Baking Sheet
• Food Processor
• Grater
• Skillet
• Cutting Board
• Frying Pan
• Mixing Bowl
• Large Pot
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 600g chicken boneless, cut into 1/2 inch cubes
• 200g coconut fresh grated
• 1 oil to fry the spices
• 10 long red chillies preferably Bydagi if not Kashmiri
• 1 whole peppercorns
• 1 cumin seeds
• 2 coriander seeds
• 1/2 turmeric powder
• 2 tamarind
• 2 oil or ghee clarified butter
• 1/4 cumin seeds
• 50g onion finely diced
• few curry leaves

Instructions

 

• Heat 1 tbs oil in a pan and fry the red chillies, remove to a clean bowl.
• In the same pan, fry separately the peppercorns, cumin seeds, and coriander seeds. Remove to the same bowl.
• Put this roasted spices in a grinder or food processor along with the grated coconut and grind to a smooth paste, adding little water from time to time. Remove and keep aside.
• Heat the Oil or Ghee in a deep pan and add cumin seeds when splatters add finely chopped onion and fry till golden brown.
• Add curry leaves, turmeric powder, and stir.
• Add ground spices (coconut masala) and stir to mix.
• Add one cup of water together with extracted tamarind pulp, add salt to taste. Bring it to a boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
• Add the chicken cubes and stir and simmer until the chicken is cooked and the gravy is fairly thick.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days.
• Tip 2: You can freeze the curry for up to a month.
• Tip 3: This curry pairs wonderfully with rice, naan, or dosa.
• Tip 4: Adjust the spice level according to preference.
• Tip 5: Use fresh ingredients for the best flavor.

Keyword comfort food, Indian Chicken Curry, Mangalorean chicken curry, Spicy Chicken Dish

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.