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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


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