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!
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.