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 breads
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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
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Hi Shireen! This recipe is one of our favorite dishes although w/o Khus khus bec. it's not available here in Gulf but still, it taste awesome! Thank you for sharing 🙂
Hi I also live in the gulf and hence no khus khus available, what can I substitute for that or can I leave it out completely? Will that make a big difference in flavour?
Hi Namita,
You may use cashewnuts which is the simplest substitute for khus khus but you can also leave it out completely
@imexcited: Thanks so much for the feedback!! Great to hear that the dish is a hit!! Now I am excited ;-))
Hi shireen, thanks for sharing such wonderful recipes.. Your recipes are really a big hit.. .i had a question regarding this recipe- can we add onion while grinding?? Thanks, Reena
Hi Reena, thanks so much for the compliment 🙂 Yes, you can add an onion while grinding if you wish, you will definitely get a little more gravy and the taste wont alter much. It's ok to make your own little changes 🙂 I would suggest you lightly roast the onion before grinding so that the raw smell disappears.
Are those potatoes? I love Chicken Curry with Potatoes!!!!
hi shireen i tried your receipe today, it came out good, but i have a question why you have not added ginger and garlic in the receipe.
@ Deborah: Thanks for the feedback. Well, this recipe was in my mom's handwritten recipe book & its one of the many versions. Since the recipe didn't ask for ginger & garlic I didn't add any..you can add if you wish but the taste may alter
The picture shows curry with potato. Does this curry have potato in it? Please reply. Thanks.
@ Tina: Potatoes are optional, add them to the curry after you add the chicken – provided they are almost the same size as the chicken pieces or else they will take longer to cook (if cut too big)
Tried this out yesterday and it turned out fantastic.. thanks Shireen!!!!
Hello Shireen,
A friend who is an ardent fan of yours asked me to scroll through your recipes. Lo! And I stumbled on this lovely chicken preparation. Such a hit it is , the neer dosas still remain but we’re out of curry.
Wiped out in seconds. Thanks
Hi Pearly,
Thanks so much for the wonderful feedback! You made my day 🙂 So glad to know that you enjoyed this chicken curry! Do stay tuned for more recipes!
Hi Shireen just wanted to ask u if 4 tablespoons of grated Coconut would be enough for 1kg chicken…I would like to make more curry n so should I use d masala also extra…
Hi Komal,
You can add more coconut as it will definitely help in getting more gravy
Hi Shireen,
I have learnt cooking seeing your recipes. Thank you. All your receipes are perfect and comes out beautifully .
Hi Violet!
Thanks a lot for your lovely comment, you made my day!
This recipe doesn’t have ginger garlic how ???
Who said every recipe needs to have ginger garlic?