Mangalorean Chicken Red Curry
A traditional recipe of Mangalorean style chicken curry in red chili spice, that is how it gets its color. It a curry of thin consistency with flavors of desiccated coconut which is slow roasted and ground to a fine paste along with its natural oil. The best combination with this curry is an aromatic short grain 'Ghee Rice'.
Servings 5 people
Ingredients
- 1 kilogram chicken
- 2 medium onions
- 2 small tomatoes
- 2 tablespoon ginger & garlic paste
- ¼ teaspoon turmeric powder
- 7 tablespoon desiccated coconut dry coconut powder
- ½ chopped coriander leaves
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 5 tablespoon cooking oil
For Red Spice (Dry roast & grind to a fine powder)
- 8 dry red chilies
- 1 & 1/2 tablespoon whole coriander
- 2 teaspoon whole cumin
- 2 teaspoon fennel seeds badi saunf
- 1 teaspoon whole peppercorns
- 5 cardamom
- 5 cloves
- 2- inch stick of cinnamon
Instructions
For roasted coconut paste
- In a pan, dry roast desiccated coconut on slow flame till it changes into light golden color. Keep a close eye on it as the coconut burns very fast. So keep stirring constantly while roasting. Grind the roasted coconut powder to a fine paste till the oil appears on the surface.
For the curry
- Heat oil in a saucepan and sauté onion till soft and pink. Then add 2 tbsp. of ginger and garlic paste and cook for 1 minute followed by chopped tomatoes. Cook till tomatoes melt and are well combined.
- Now add chicken pieces and stir well. Cook on high heat for few seconds. Add salt and turmeric powder. Cover and cook the chicken on slow flame till it is half done. (For 10 minutes)
- Then add the red spice powder and the roasted coconut paste to the chicken. Also, add 1 cup of water or as required, stir well and cook on low flame with the lid on for another 10 to 15 minutes or till the chicken is fully cooked.
- Finally, add coriander leaves and lemon juice. Check the salt and adjust accordingly.
- Serve hot with rice.