Mangalore Chicken Curry recipe- a treasured recipe from the Indian coast

  • Servings : 4-5
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
Mangalorean cuisine is quite similar to Goan cuisine. Most of the coastal cuisines of India use coconut, tamarind and pepper quite generously n their recipes and I just love anything with coconut. I came across this recipe in one of my cookbooks and it sounded so similar to the one that my Mum used to make, that I simply had to make it.
I paired it with Thai coconut rice for a bit of fusion food and it made for a very coconutty meal- if that can be classified as a word :). The mild coconut milk infused rice brilliantly complemented the fiery spiced curry.
I absolutely loved it, but I was even more delighted to see that my son loved it too.


Chicken on the bone- 1 kg
Curry leaves- 10 to 12
Turmeric powder- 1 tsp
Salt- to taste
Lemon juice- 2 tsp
Yoghurt, beaten- 1/4 cup

Ingredients for Masala Paste

Bay leaf- 2
Black Peppercorns – 8-9
Cinnamon sticks – 1 inch
Fenugreek seeds- 1/4 tsp
Coriander seeds- 2 tsp
Cumin seeds- 1 tsp
Dry red chillies- 6-7
Cloves- 3
Garlic pod- 1 whole, about 10-12 cloves
Fresh coconut- 1/2 cup
Tamarind- 1/2 tsp


Step 1

Marinate chicken with yoghurt,salt,lemon juice & turmeric powder for 30 mins to 1 hour.

Step 2

In a kadai, dry roast the chillies, pepper corns, Fenugreek seeds, coriander, cumin, cloves and all spices except the fresh coconut and tamarind one after the other and set aside. If using frozen fresh coconut, please fry it lightly else it tends to split in the curry. Fry the garlic pods as well.

Step 3

Pop all this into a blender and make a paste. Add in the tamarind and fresh coconut and grind to a coarse paste. Do not grind too fine.

Step 4

In a wok, add the marinated chicken and sauté on high flame for a few minutes.

Step 5

Now add the masala paste & fry on a low flame till done.

Step 6

Add the rest of the marinade. Adjust the salt.

Step 7

Add 1 cup hot water, lower the heat. Cover and cook.

Step 8

Add the curry leaves and 1 tsp sugar or 1 tsp grated jaggery. Simmer till done.

Step 9

Serve hot.

Best served with steamed riceThai coconut rice or parathas.

For more chicken recipes please check-

Milagu Koli Chettinad (Pepper Chicken)

Simplest Chicken Curry

Methi Chicken


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