This authentic Mangalorian chicken curry is a must in every Mangalorian household. It is traditional at our homes. It is a favorite in ours too, hope it makes into your list of favorites too
Chicken 2 pound with bones, cut into medium size
Fenugreek seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Coriander seeds 4 teaspoons
Cinnamon 2 inch piece
Garlic 4 cloves
Fresh shredded coconut ½ cup
Onions 3 medium copped – divided
Poppy seeds 1/2 teaspoon
Turmeric ½ teaspoon
Dry red chilies 15 (Increase or decrease to taste)
Salt to taste
Oil 10 tablespoon (Divided)
Curry leaves 1 sprig
- Heat 3 tbsp. of oil, fry Coriander seeds, Fenugreek seeds, Cinnamon Sticks, Cumin seeds, Cloves, Red chilies, Shredded coconut, Poppy seeds, Mustard seeds, Garlic, and ½ Onion, till they slightly turn into golden brown and add them in to the blender with turmeric, and blend till they form a smooth paste.
- In a wok, heat 5 tablespoons of oil, you can also use clarified butter (ghee) or half and half of both. Once the oil is hot add 2 onions (cut small sized) and curry leaves, sauté till they turn golden brown.
- After the onion has changed color, add the chicken and the paste that we made earlier. Mix them well, cover and let it cook on medium low flame. Keep checking on it to avoid sticking on the bottom and burning.
- After the chicken is cooked, add in a can of coconut milk. If you are making the milk at home, milk one coconut approximately. Bring the mixture to a boil on medium low flame. Turn the heat off after it comes to a boil.
- For tampering heat 2 tablespoons of oil, when ready add ½ onion and a few curry leaves and fry them till they turn golden brown and add it to the curry.
You can serve it with steamed rice or chapathi, we like it with Rotti (rice cripes)