Swetha's Fusion

Mangalore Style Chicken Curry with Coconut Milk

Thursday, November 28, 2019

This Mangalore Style Chicken curry with Coconut milk was common Sunday lunch when I was young, especially when I visited my native place Kundapura. It is extra delicious when had with its' perfect combo ...Kori Roti, Neer Dosa, Ottu Shavige or Kotte Kadabu. It has been long since I have made chicken curry with this recipe as it is hard to have all the right combo. Can be had with rice or chapati, but it is not the same. Recently, I found Kori Roti in the local store, since then I have made this curry already thrice. My family is amazed by the taste the combination brings and it is so unique.

Kori Roti is made with Rice, just like Neer Dosa but, dry and crispy, and has a long shelf-life. Once you pour curry over the Kori Roti, its starts to soak up all the goodness of curry and become soft, Yummy!!

You may also check out my husband's Chicken Curry recipe.

Ingredients:

4 lb – Chicken (cleaned and cut) 2kg
3 big – Onions – thinly sliced
1 –Lemon
1 tsp – Turmeric/Haldi
2 tbsp – Ghee or oil
4 cup – Coconut Milk (2 cans)
Salt – as per taste

For Masala

1 cup – grated fresh coconut
6 – garlic cloves
6 – cloves
1½ inch – ginger
1 tbsp. – Coriander seeds / Dhania
1 tsp – Cumin seeds / Jeera
6-7 – Red chilies (as per taste)

Method:

Prepare Masala: Dry roast all the masala ingredients. With little water, grind them all into fine paste in a blender.
In a think bottom pan, heat ghee on medium flame. I use a wide pressure-cooker(pan).
Add cut onion and cook until translucent.
Add chicken and turmeric to the onion. Cover and cook for 5 mins or half done.
Add salt and fresh lemon juice cover and let it cook until slightly tender (or one whistle)
Mix in the ground masala and on medium flame, let it come to a boil,
Now add the coconut milk. Reduce the flame to medium low.
Cover and let it cook for 10 mins or until the chicken is fully cooked. Every few minutes, stir the curry to make sure that it does not get stick to the base of the pan and burn.
Once done garnish with fresh cut coriander leaves.
Serve hot with Kori Roti, Neer Dosa, Ottu Shavige, Kotte KadabuRice, idli, chapati or rice.