Kundapura Chicken Curry (Mangalorean Style)

Name: Kundapura Chicken Curry (Mangalorean Style)
Cuisine: Indian, Asian
Ingredients: 5 Kashmiri Chillies (red chillies); 1 teaspoon Coriander Seed; 1/4 teaspoon black peppercorns; 1/4 teaspoon fenugreek seeds; 1 cup grated coconut; Tamarind; Half lime; 1 teaspoon vinegar; 3 tablespoons coconut oil; 2 onions, chopped; salt, to taste; 2 teaspoons ginger garlic paste; 1 green chili, chopped; 7-8 curry leaves; 1 cup water

9 steps

This recipe is very close to home. I am Mangalorean by heart and soul and I love their cuisines. My mom would always make such amazing chicken curry that I still cant forget! My mom is a great cook and watching her play around with different spices, coconut etc., inculcated the love for cooking in me. The dish below is from a place called Kundapur in Mangalore-Karnataka-India and I made it at home from a YouTube Channel called as D’Almeidas Kitchen. You can enjoy the dish with Rice or Rice Rotti.

Updated at: Thu, 17 Aug 2023 12:00:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1510 kcal (75%)

Total Fat128.1 g (183%)

Carbs101.6 g (39%)

Sugars35.3 g (39%)

Protein16.8 g (34%)

Sodium2635.2 mg (132%)

Fiber27 g (96%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

5kashmiri chillies

red chillies

1 teaspooncoriander seed

¼ teaspoonblack peppercorns

¼ teaspoonfenugreek seeds

1 cupgrated coconut

tamarind

0.5lime

1 teaspoonvinegar

3 tablespoonscoconut oil

2 teaspoonsginger garlic paste

1green chili

chopped

7curry leaves

1 cupwater

Instructions

Step 1

Heat a Pan and Dry Roast (5 Kashmiri Chillies (red chillies), 1 Tbsp Coriander Seed, ¼ tsp black peppercorns, ¼ tsp fenugreek seeds, 1 cup grated coconut)

Step 2

Put it into a blender, add whole tamarind/ tamarind powder/lime (half lime)/vinegar(1tsp) and blend well to form a fine Masala Paste.

Step 3

Heat Oil in a vessel and add 3tbsp of coconut oil, 2 chopped onions. Fry the onions until soft and add some salt.

Step 4

Add 2 tsp of ginger garlic paste, 1 chopped green chilli, 7-8 curry leaves. Fry until onions are translucent.

Step 5

Then add the Masala Paste, cook for 5-7 mins until the masala (till oil separates from the masala).

Step 6

Then add water to the Masala blender (1 cup) and then add it to the to the vessel. Cook for sometime and then add the chicken.

Step 7

Cook the chicken until tender, adjust salt as per taste. Lower the flame.