Meal Prep · Indian
Mangalorean Chicken Curry
A fiery and flavorful chicken curry from the coastal region of Mangalore, rich with coconut and aromatic spices.
Ingredients
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Step-by-step- **Prepare the Masala:** In a dry pan, lightly roast coriander seeds, cumin seeds, fenugreek seeds, dry red chilies, peppercorns, cloves, and cinnamon until fragrant. Let cool.
- Grind the roasted spices with grated fresh coconut, turmeric powder, and tamarind, adding hot water as needed, to a very fine paste. Set aside.
- **Cook the Curry:** Heat oil in a large pot or kadai over medium heat. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, green chilies, and curry leaves. Sauté for another 2-3 minutes until aromatic.
- Add the chicken pieces and cook until they change color, about 5-7 minutes.
- Stir in the prepared masala paste and mix well with the chicken. Add salt to taste.
- Add about 1 cup of water, bring to a simmer, cover, and cook for 15-20 minutes, or until the chicken is tender, stirring occasionally.
- Pour in the thick coconut milk, mix gently, and simmer for another 5 minutes without boiling vigorously. Taste and adjust seasoning.
- Serve hot with steamed rice, Neer Dosa, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water if needed. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For an authentic flavor, use fresh grated coconut for the masala. Desiccated coconut can be used if fresh is unavailable, rehydrate it with warm water first.
- Adjust the number of dry red chilies based on your preferred spice level. Byadagi chilies provide a beautiful red color with moderate heat, while Guntur chilies add a fiery kick.
- Don’t overcook the chicken after adding coconut milk, as it can curdle. Just a gentle simmer is enough to warm through.
