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Mangalorean Chicken Curry With Brown Rice

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Time30 Min
DifficultyIntermediate
Serves1

Mangalorean Chicken Curry, regionally known as “Kori Ghassi” is a delicious Malwani dish. The dish originated in coastal Mangalore in Karnataka, India. In the local Mangalorean Tulu language, “Kori” means chicken and “Ghassi” means spicy and thick gravy. The local people love their coconut and spices and this flavourful Mangalorean Chicken Curry With Brown Rice Recipe is proof of that. Mangalorean ... Chicken Curry With Brown Rice Ingredients is a wonderful blend of spices, coconut and chicken in thick gravy. This creamy and spicy curry is authentically served with the kori roti, a crispy rice roti. The locals crush the crispy roti and pour the gravy over it or just dip the roti in curry till it absorbs the gravy and becomes soft. This sumptuous Mangalorean Chicken Curry With Brown Rice Restaurant style is perfect to serve to guests or for a home party. Serve it with kori roti or neer dosa and kachumber salad complimented with tangy tomato chutney. This Mangalorean Chicken Curry With Brown Rice Recipe can be made in other variations. Reduce the gravy completely to make it a dry dish called “Mangalorean Chicken sukka” and serve as a starter. If serving with neer dosa or chappati, thicken the gravy to make it semi-dry. For a vegetarian dish, replace the chicken with fried potato or paneer. Traditionally it is a spicy dish, so tone down the chillies or add more coconut milk for your kids and serve with rice. Mangalorean Chicken Curry With Brown Rice Calories are balanced by brown rice, so enjoy it without counting the calories.

Nutrition Info. (per serving)

ProteinFatCarbsFibre711 Cal711 Cal711 Cal711 Cal
  • 35gProtein
  • 31gFat
  • 68gCarbs
  • 14gFibre

Ingredients

Dry Grocery

Yellow Moong Dal

Yellow Moong Dal

2.5 teaspoons

Brown Basmati Rice

Brown Basmati Rice

0.33 cups

Salt

Salt

1 teaspoon

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Red Chilli Powder

Red Chilli Powder

0.5 teaspoons

Cloves

Cloves

2 units

Mustard Seeds

Mustard Seeds

0.5 teaspoons

Fenugreek/methi Seeds

Fenugreek/methi Seeds

1 pinch

Coriander Seeds

Coriander Seeds

0.5 teaspoons

Black Pepper Corn

Black Pepper Corn

0.5 teaspoons

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

1.5 units

Cumin

Cumin

0.5 teaspoons

Refined Oil

Refined Oil

1.5 teaspoons

Fennel Powder

Fennel Powder

1 pinch

Tamarind

Tamarind

0.5 teaspoons

Peanut (with Skin)

Peanut (with Skin)

1 teaspoon

Sesame White (til)

Sesame White (til)

0.5 teaspoons

Pumpkin Seed

Pumpkin Seed

0.5 teaspoons

Sunflower Seeds

Sunflower Seeds

0.5 teaspoons

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Chicken Bones

Chicken Bones

1 unit

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

1 teaspoon

Fruits & Vegetables

Coriander W/o Roots

Coriander W/o Roots

0.5 unit

Onion

Onion

0.75 cups

Ginger

Ginger

1 small piece

Curry Leaves

Curry Leaves

4 leafs

Sambar Onions/shallots Peeled

Sambar Onions/shallots Peeled

0.5 tablespoons

Tomato

Tomato

1 small piece

English Cucumber

English Cucumber

0.5 unit

Mint W/o Roots

Mint W/o Roots

3 leafs

Other

Water

Water

1.33 glasses

Garlic

Garlic

1 piece

Green Chillies

Green Chillies

0.5 unit

Jeera Powder

Jeera Powder

1 pinch

Coconut Milk

Coconut Milk

1.75 tablespoons

Lemon Juice

Lemon Juice

0.5 teaspoons

Directions
1
In a heavy bottom vessel, add Water, Moong and keep aside for soaking.
2
In a bowl, add Water, Brown Rice and keep aside for soaking.
3
In a heavy bottom vessel, add Water, Salt, soaked Rice and bring to boil. Strain the Rice and keep aside.
4
Take a bowl, add Ginger Garlic Paste, Salt, Turmeric Powder, Red Chilli Powder and Chicken Breast. Mix well and keep aside to marinate.
5
In a heavy bottom vessel, add Water, Chicken Bones and bring to boil.
6
In a heavy bottom vessel, add boiled Chicken Bones, Water, Coriander Roots, roughly cut Onion, roughly cut Ginger, Garlic and bring to boil for 3 hours.
7
Strain the stock to a container and keep aside.
8
For Mangalorean Masala Paste- In a pan, add Cloves, Mustard Seeds, Curry Leaves, Methi Seeds, Coriander Seeds, Whole Black Pepper, Bydagi Chilli and Cumin Seeds. Roast the spices. Keep aside.
9
Heat Oil in a pan. Add chopped Onion, Madras Onion and sauté till translucent.
10
Add chopped Tomatoes, Green Chilli and sauté for sometime.
11
Add the roasted Spices & mix well.
12
Take a blender, add the mixture and make a paste. Keep aside.
13
Heat Oil in a pan. Add Ginger Garlic Paste and sauté till Golden.
14
Add Chopped Onion, sauté till Golden.
15
Add Mangalore Masala Paste and cook.
16
Add Cumin Powder, Fennel Powder, Turmeric Powder, Red Chilli Powder and sauté.
17
Add Chicken Stock and cook.
18
Add marinated Chicken and cook till done.
19
Add Coconut Milk, Tamarind Water and mix well.
20
Remove to a bowl and garnish with Curry Leaves.
21
Take a baking tray, add Peanuts and place in an oven for 10min at 180 degree C. Remove the skin and set aside.
22
Heat a pan, add Sesame Seeds, Pumpkin Seeds, Sunflower Seeds and toast properly.
23
Remove to a bowl and add roasted de-skin Peanut.
24
Toss well and keep aside.
25
In a bowl, add julienne Cucumber, chopped Mint Leaves, soaked Moong, Garnish Mix, Lemon Juice and Salt.
26
Toss properly and keep aside.
27
Serve Mangalorean Chicken Curry with boiled Brown Rice and Cucumber Mint Salad.

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We hope you had fun making it! Enjoy the meal.

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