The chicken red curry is common in most Mangalorean homes. While most gravies have a standard set of spices that need to be ground, this one involves roasting of the condiments before grinding to a paste. The authentic recipe uses grated coconut while I replace it with coconut milk powder which gives a smoother consistency to the gravy & is delicious too. Grinding the coconut milk powder in a mixie is easier as sometimes our mixies refuse to co-operate & we often wish we had the Mangalorean ‘gatno’ – mortar & pestle.
This is my husband’s favourite recipe & he made it himself on Sunday – what a lovely meal I had!
Mangalorean Chicken Curry With Coconut & Roasted Condiments
An aromatic Mangalorean style chicken curry with roasted condiments is rich & textured and pairs very well with rice, chapathis or rice breadsPrint Pin Rate
- 1 kg Chicken on the bone
- 8 4 whole. 4 deseeded (retaining only the skin) Dry red chillies
- 5 peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon poppy seeds khus khus
- a marble size ball of tamarind
- 4 tablespoons grated coconut
- 1 onion sliced
- Ghee or oil
- Wash & cut the chicken to medium size pieces
- Roast the condiments (red chillies, peppercorns, coriander, jeera, khus khus) on slow fire one by one till you get a nice aroma. Keep aside for a few minutes so that it cools off & the chillies become crisp
- Grind the roasted condiments with tamarind & coconut powder and a little water. Make a fine paste
- Heat oil or ghee & lightly fry the masala & add the chicken to it. Add salt to taste & let the chicken cook for 15mins.
- Add water to make a thick gravy and boil well.
- When the chicken is cooked season it with one sliced onion (fried in ghee)
- Serve hot with rice, sannas, appams or chapathi
The nutritional values are only indicative.
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