MANGALOREAN CHICKEN CURRYMANGALOREAN CHICKEN CURRY
SERVES 4-6SERVES 4-6
(^11) // 44 cup (60ml) ghee or sunflower oil cup (60ml) ghee or sunflower oil
2 onions, finely chopped2 onions, finely chopped
1kg chicken joints (bone in), cut into 1kg chicken joints (bone in), cut into
medium-sized piecesmedium-sized pieces
16-18 fresh curry leaves16-18 fresh curry leaves
2 dried chillies2 dried chillies
400ml coconut milk400ml coconut milk
1 tbs tamarind paste1 tbs tamarind paste
Pinch of chilli powder (optional) Pinch of chilli powder (optional)
and Indian hoppers (from Indian and Indian hoppers (from Indian
food shops), to servefood shops), to serve
SPICE BLENDSPICE BLEND
2 tbs coriander seeds2 tbs coriander seeds
1111 // 22 tsp cumin seeds tsp cumin seeds
(^11) // 22 tsp black peppercorns tsp black peppercorns
3 cloves3 cloves
2.5cm cinnamon stick2.5cm cinnamon stick
2-4 dried chillies2-4 dried chillies
140g fresh or frozen coconut, 140g fresh or frozen coconut,
coarsely gratedcoarsely grated
10 garlic cloves10 garlic cloves
2 tsp finely chopped ginger2 tsp finely chopped ginger
For the spice blend, dry-roast spices and For the spice blend, dry-roast spices and
dried chillies in a frypan over low heat for dried chillies in a frypan over low heat for
2-3 minutes or until aromatic and slightly 2-3 minutes or until aromatic and slightly
darkened. Using a mortar and pestle, darkened. Using a mortar and pestle,
grind the roasted spice mixture to a fine grind the roasted spice mixture to a fine
powder. Add coconut to the pan and powder. Add coconut to the pan and
dry-roast over medium heat, stirring dry-roast over medium heat, stirring
constantly, for 5-6 minutes or until constantly, for 5-6 minutes or until
golden. Transfer roasted coconut to golden. Transfer roasted coconut to
a food processor and whiz until finely a food processor and whiz until finely
chopped. Add ground spice mixture, chopped. Add ground spice mixture,
garlic, ginger and 2 tbs water, and whiz garlic, ginger and 2 tbs water, and whiz
to a smooth paste.to a smooth paste.
To make the curry, heat 2 tbs ghee To make the curry, heat 2 tbs ghee
or oil in a saucepan with a lid over or oil in a saucepan with a lid over
medium-high heat. Add half the onion medium-high heat. Add half the onion
and and^11 // 22 tsp salt. Cook, stirring occasionally, tsp salt. Cook, stirring occasionally,
for 3 minutes or until softened. Add for 3 minutes or until softened. Add
chicken and cook, stirring occasionally, chicken and cook, stirring occasionally,
for 5 minutes or until chicken is browned for 5 minutes or until chicken is browned
all over, then add the spice blend and all over, then add the spice blend and
(^11) // 22 cup (125ml) water. Bring to the boil, cup (125ml) water. Bring to the boil,
cover, and cook for 25 minutes, stirring cover, and cook for 25 minutes, stirring
occasionally and ensuring the curry occasionally and ensuring the curry
sauce does not dry out (add 2 tbs sauce does not dry out (add 2 tbs
water if necessary).water if necessary).
Heat remaining 1 tbs ghee or oil in Heat remaining 1 tbs ghee or oil in
a frypan over medium-high heat. Add a frypan over medium-high heat. Add
curry leaves and dried chillies, and cook curry leaves and dried chillies, and cook
for 30 seconds or until fragrant, then for 30 seconds or until fragrant, then
add remaining onion and cook, stirring add remaining onion and cook, stirring
occasionally, for 10 minutes or until occasionally, for 10 minutes or until
well browned.well browned.
Meanwhile, add coconut milk and Meanwhile, add coconut milk and
tamarind to curry sauce and stir through. tamarind to curry sauce and stir through.
Bring to the boil, then stir through most Bring to the boil, then stir through most
of the curry leaf mixture. Divide curry of the curry leaf mixture. Divide curry
among bowls and top with remaining among bowls and top with remaining
curry leaf mixture. Sprinkle with chilli curry leaf mixture. Sprinkle with chilli
powder, if using, and serve with hoppers.powder, if using, and serve with hoppers.
EXTRACT.EXTRACT.