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🇮🇳 Indian

Chandigarh Mangalorean Chicken

🇮🇳 Indian

Mangalorean chicken curry in a roasted coconut and red chili masala: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 9 minutes.

Prep 31 min Cook 38 min Serves 5 Medium

Ingredients

  • Chicken500 g, bone-in pieces
  • Onion2 medium, finely chopped
  • Tomato2 medium, chopped
  • Garlic4 cloves, minced
  • Ginger1 tbsp, grated
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Dried Red Chilies4
  • Red Chili Powder1 tsp
  • Coconut Oil2 tbsp
  • Grated Coconut1/2 cup

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2, juiced

Instructions

  1. 1

    Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.

  2. 2

    Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.

  3. 3

    Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the ground roasted coconut-chili paste.

  4. 4

    Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 28 minutes.

  5. 5

    Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.

Chef's tip

Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.

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Video: Flying Mangalore To Chandigarh|Mangalore style Chicken Sukka|Chicken Biryani|Mangalore YouTuber| · on YouTube