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Mangalorean Chicken Curry

Mangalorean Chicken Curry

Name: Mangalorean Chicken Curry
Total time: 1 min 46 s
Yield: 1
Ingredients: 1 unit Chicken Breasts; 1 teaspoon Ginger Garlic Paste; 1 pinch Salt; 0.5 teaspoons Turmeric Powder; 0.5 teaspoons Red Chilli Powder; 1 unit Chicken Bones; 0.25 glasss Water; 0.5 unit Coriander W/o Roots; 0.75 cups Onion; 1 small piece Ginger; 1 piece Garlic; 2 units Cloves; 0.5 teaspoons Mustard Seeds; 3 leafs Curry Leaves; 1 pinch Fenugreek/methi Seeds; 0.5 teaspoons Coriander Seeds; 0.5 teaspoons Black Pepper Corn; 1.5 units Red Dry Chilli Bydagi; 0.5 teaspoons Cumin; 0.5 tablespoons Sambar Onions/shallots Peeled; 1.5 teaspoons Refined Oil; 1 small piece Tomato; 0.5 unit Green Chillies; 1 pinch Jeera Powder; 1 pinch Fennel Powder; 1.75 tablespoons Coconut Milk; 0.5 teaspoons Tamarind

Time40 Min

DifficultyIntermediate

Serves1

As the name suggests, Mangalorean chicken curry comes from the coastal city of Mangalore. The dish, however, has deeper roots in the city and its cuisine. Mangalorean chicken curry or as the locals call it "kori ghasi" belongs to the Bunt community of Mangalore. Made with roasted spices, special chillies, and coconut milk this dish had been a part of the local cuisine for decades, and now it's kno ... wn as a famous Indian dish around the world. Today, you can find this dish as the prime seller in most of the eateries and restaurants in Karnataka. Like most of the chicken recipes made with curries, this Mangalorean chicken curry recipe also uses boiled chicken. The preparation time with pre-boiled chicken is about 40 minutes and ideally, it serves one person. Kori ghasi or Mangalorean chicken curry is a heavy main course dish and suited for lunch, dinner, or a heavy brunch. The Mangalorean chicken curry recipe uses byadgi chillies which can make the dish really hot and spicy for kids. Therefore, you should use less chillies to change the spicy level of the dish. Traditionally chicken Mangalorean is served with a flat and crunchy roti made of rice but if you like you can choose to serve it with chapati, laccha paratha, plain dosa, rice, or your favourite type of bread. The best way to enjoy this delicious dish is to take some curry on the roti or your preferred bread and make it absorb the flavours of the curry before you take a bite.

Ingredients

Poultry

Chicken Breasts

1 unit

Chicken Bones

1 unit

Menu Item

Ginger Garlic Paste

1 teaspoon

Dry Grocery

Salt

1 pinch

Turmeric Powder

0.5 teaspoons

Red Chilli Powder

0.5 teaspoons

Cloves

2 units

Mustard Seeds

0.5 teaspoons

Fenugreek/methi Seeds

1 pinch

Coriander Seeds

0.5 teaspoons

Black Pepper Corn

0.5 teaspoons

Red Dry Chilli Bydagi

1.5 units

Cumin

0.5 teaspoons

Refined Oil

1.5 teaspoons

Fennel Powder

1 pinch

Tamarind

0.5 teaspoons

Fruits & Vegetables

Coriander W/o Roots

0.5 unit

Onion

0.75 cups

Ginger

1 small piece

Curry Leaves

3 leafs

Sambar Onions/shallots Peeled

0.5 tablespoons

Tomato

1 small piece

Other

Water

0.25 glasss

Garlic

1 piece

Green Chillies

0.5 unit

Jeera Powder

1 pinch

Coconut Milk

1.75 tablespoons

Directions

Take a bowl, add Ginger Garlic Paste, Salt, Turmeric Powder, Red Chilli Powder and Chicken Breast. Mix well and keep aside to marinate.

In a heavy bottom vessel, add Water, Chicken Bones and bring to boil.

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.

Strain the stock to a container and keep aside.

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.

Heat Oil in a pan. Add chopped Onion, Madras Onion and sauté till translucent.

Add chopped Tomatoes, Green Chilli and sauté for sometime.

Add the roasted Spices & mix well.

Take a blender, add the mixture and make a paste. Keep aside.

Heat Oil in a pan. Add Ginger Garlic Paste and sauté till Golden.

Add Chopped Onion, sauté till Golden.

Add Mangalore Masala Paste and cook.

Add Cumin Powder, Fennel Powder, Turmeric Powder, Red Chilli Powder and sauté.

Add Chicken Stock and cook.

Add marinated Chicken and cook till done.

Add Coconut Milk, Tamarind Water and mix well.

Remove to a bowl and garnish with Curry Leaves.

Interesting Facts and Tips

The following facts and tips will help you in the preparation of the dish: ● The recipe uses a special version of red chilly called byadgi which is easily available in the state of Karnataka. ● If you are using a canned version of coconut milk then don’t forget to add an equal amount of water in it to reduce the thickness to prevent curdles. ● Overheating the ingredient will burn them, try to roast them on a medium to low heat and roast them till they get brown. ● Byadgi chillies are one of the main ingredients to the recipe, it gives the curry the colour and the flavour. However, you can use Kashmiri chillies as an alternative to byadgi. ● You need to use extra garlic cloves if you are using pre-peeled garlic out of your refrigerator. Try this amazing chicken curry with coconut mangalorean style at home and have a wholesome, tasty meal.

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Mangalorean Chicken Curry

Ingredients

Poultry

Menu Item

Dry Grocery

Fruits & Vegetables

Other

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