Authentic Mangalorean Chicken Curry Recipe (Spicy Coastal Chicken Curry)
Learn how to make authentic Mangalorean chicken curry with this easy recipe. A rich, spicy coastal chicken curry that pairs perfectly with rice, neer dosa or rotti.
Yield: 6 persons
Materials
Main Ingredients for Chicken Curry
- 1 kg Chicken curry cut pieces
- 1 medium Onion finely chopped
- ½ tsp Turmeric powder
- Salt to taste
For the Masala Paste
- 1 marble size Tamarind
- 2 medium Onion sliced or 1 big onion
- 7 to 8 cloves Garlic
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 7 to 8 peppercorns
- 4 cloves
- ½ tsp fenugreek seeds/methi
- 10 to 12 dried red chillies a mix of bedki and madras chillies
- 1 cup grated coconut
- 2 tsp Oil/ghee for frying spices
- For the temper -
For the Temper
- 2 tbsp ghee/oil
- 1 medium onion chopped
Instructions
- Take a wok (kadai) or pan and fry the onion slices, and garlic in either ghee or oil.
- Once onions are slightly translucent, add cumin seeds, coriander seed, fenugreek seeds, peppercorns, and cloves, and fry till the raw smell goes off. Once fried, transfer them to a plate to cool.
- In the same pan, roast a mix of bedki and madras chillies for a few seconds and then remove to the same plate.
- Now, roast the grated coconut till light brown.
- Once all the ingredients have cooled, grind them to a fine paste.
- Transfer the ground masala to a cooking vessel, add finely chopped onion, salt, turmeric, and the chicken pieces. Mix well and add water to cook the chicken.
- Once the chicken is cooked, temper the curry with finely chopped onions fried in ghee.
- Serve chicken curry with steamed rice, sannas, mangalorean rotti, or neer dosa.
Video
Notes
• Use fresh spices for the best flavor.
• Cooking the onions well helps build a rich base for the curry.
• Adjust the spice level according to your preference.
• Allow the curry to simmer so the flavors develop fully.
• Cooking the onions well helps build a rich base for the curry.
• Adjust the spice level according to your preference.
• Allow the curry to simmer so the flavors develop fully.