Photograph of the finished Mangalorean chicken curry

India · Gà nấu cà ri dừa Mangalore

Mangalorean chicken curry

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 kg
  • Photograph of Shredded coconut Shredded coconut 480 g
  • Photograph of Dried chillies Dried chillies 80 g
  • Photograph of Coriander seed powder Coriander seed powder 40 g
  • Photograph of Sour tamarind Sour tamarind 140 g
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Shallots Shallots 2.4
  • Photograph of Fennel seeds Fennel seeds 20 g
  • Photograph of Coconut oil Coconut oil 180 ml
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Roast dried chilies, cumin seeds, and coriander powder in coconut oil for 90 seconds.
  2. 2 Grind roasted spices with fresh grated coconut and tamarind juice to make a smooth coconut masala sauce.
  3. 3 Using freshly grated coconut instead of canned coconut milk is a unique feature of Mangalore.
  4. 4 Sauté the shallots with the curry leaves, then add the chicken and stir-fry for 8 minutes.
  5. 5 Pour in the coconut masala sauce and simmer for 25 minutes until the sauce thickens.
  6. 6 Adjust the seasoning of the tamarind sauce, then sauté some curry leaves and pour it over the dish after turning off the heat.

With an appliance

  • Pressure cooker 40 min

    Replace step 5: add the chicken and coconut masala sauce to the pot, cook under high pressure for 10 minutes, then release pressure naturally for 5 minutes; this reduces cooking time by about 10 minutes compared to the normal 25 minutes, resulting in tender meat and a deep-penetrating sauce without the need for constant stirring. After opening the lid, simmer for 3 minutes before adding tamarind and pouring in the curry leaf oil in step 6.

Start cooking