Mangalorean Chicken Curry
Prep Time: 20 mins I Marinating Time: 30 mins I Cooking Time: 40-50 mins I Serving: 2-3

Ingredients :-
For Marination :-
1 kg/2.2 lb Chicken (with bones, cut into medium size & washed)
½ tsp Salt
½ tsp Turmeric Powder
Dry Masala Ingredients :-
1 cup / 75 g freshly Grated Coconut
1.5 tbsp. Coriander Seeds
1 tsp Fennel Seeds
1 inch Cinnamon Stick
5-6 Cloves
2 tsp Cumin Seeds
¼ tsp Fenugreek Seeds(Methi Dana)
1 tsp Black Peppercorns
3-4, Red Guntur Chillies (dried & whole)
Wet Masala Ingredients :-
2 tbsp Veg Oil
10-12 Garlic Cloves (peeled)
1 cup/ 150 g Shallots / 3 Onions, medium sized roughly chopped
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
Salt to Taste
⅓ rd cup /80 ml Water (or more if required)
For Curry :-
4 tbsp Veg Oil (divided)
1-2 small Sprig of Curry Leaf
1 cup / 150 g Shallots / 3 Onions, medium sized (roughly chopped)
1/4th cup/ 60 ml Tamarind Extract (tamarind without seeds small sized ball soaked in ¼ cup boiling water for 30 minutes)
1.5 cups / 350 ml Water
Process :-
For Marinating and Wet Masala :-
In a bowl marinate the chicken with turmeric and salt and keep aside for 30 mins
In a non-stick pan add grated coconut and dry roast for 5-7 mins on low -medium heat. Once the colour changes to a light golden brown dish out and set aside. Keep stirring to avoid burning
Clean the pan with dry cloth and add coriander seeds + fennel seeds + cinnamon stick + cloves + cumin seeds + fenugreek seeds (methi dana) + black peppercorns + dried red guntur chillies. Dry roast all the spices until aromatic on low-medium heat for 4-5 mins. Once done low down the flame, dish out and set aside
Clean the pan with dry cloth and add 2 tbsp of veg oil and heat on low flame
Once hot add garlic cloves, shallots/onions and sauté for 4-5 mins on low-med heat
Next add turmeric powder + red chilli powder + salt. Mix well and stir for 1-2 mins. Turn off the gas and let it cool down for 5-7 mins
Once cold add the onion masala + roasted whole spices + roasted coconut + water to the grinder jar and grind it to a smooth thick paste
Chicken Curry Process :-
Heat 1 tbsp of veg oil in a kadai/ heavy bottom vessel, add the marinated chicken to the pan. Cover and cook for about 15-20 minutes on low medium heat. Keep stirring. Once chicken gets half cooked, transfer it to a plate and set aside
Heat 3 tbsp of veg oil in a kadai/ heavy bottom vessel. Add curry leaves + shallots/onions and sauté for 4-5 mins on low-med heat
Next, add the wet grounded masala paste sauté for 7-8 mins on low-medium heat
Add tamarind extract/paste to the pan and mix well
Add the sautéed chicken to the pan. Mix well and roast (Bhuno)for 5-6 mins on low-medium heat
Next add water to the pan. Mix well and let it simmer for 8-10 mins on low medium heat
Once the gravy thickens to sauce-like consistency, switch off the gas.
Time to Taste:)
Serve hot with rice, roti or naan