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 breads
Servings 4 servings
Calories 347kcal
Ingredients
- 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
For Frying:
- 1 onion sliced
- Ghee or oil
Instructions
- 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
Nutrition
Calories: 347kcal | Carbohydrates: 13g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 96mg | Potassium: 613mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1032IU | Vitamin C: 134mg | Calcium: 57mg | Iron: 3mg