Chicken Mangalorean

May 24, 2023May 24, 20230 7
Authentic Chicken Mangalorean recipe with a hint of coconut milk
in Main

Prep

15 min

Cook

45 min

Ready In

1 hr

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 garlic cloves
1 1/2 inches gingerroot
2 1/2 teaspoons oil , divided
2 onions , finely diced
2 tomatoes , chopped
1 cinnamon stick , 4-inch long , broken in half
6 cardamom pods
10 whole cloves
1/2 teaspoon cumin seed
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 1/2 teaspoons salt
2 lbs boneless skinless chicken thighs , cut 2-inch pieces
7 ounces coconut milk
1/2 cup water
1 teaspoon black mustard seeds
4 -5 small dried red chilies
15 -20 curry leaves , fresh

Nutrision Information

Servings Per Recipe
6
Calories
410
Sugar
4g
Fat
30g
Chicken Mangalorean is a classic Indian dish that hails from the coastal city of Mangalore in the southern state of Karnataka. This dish is a blend of aromatic Indian spices like cinnamon, cardamom, and cloves. It is cooked in coconut milk, which gives it a rich and creamy texture. The chicken is marinated with spices and cooked low and slow with onions and tomatoes until tender and full of flavor. This dish is best enjoyed with rice or bread and is perfect for a weekend dinner with friends and family.

Instructions

1.Grind the garlic and ginger into a fine paste using a mortar and pestle or a food processor.
2.Heat 2 teaspoons of oil in a large pot over medium heat. Add onions and sauté until golden brown.
3.Mix in the garlic-ginger paste and cook for 30 seconds before adding tomatoes and cooking for additional 2-3 minutes till the tomato starts breaking down.
4.Combine cinnamon, cardamom, cloves, cumin, coriander, turmeric, and salt with the chicken, massaging the spices into the chicken until fully mixed.
5.Add chicken to the pot with onions, stirring intermittently, and cover with a lid.
6.After a few minutes, the chicken will release its water. Remove the lid and continue stirring every 2-3 minutes until chicken is brown and starts releasing fat.
7.Add coconut milk and water and let it simmer for 10-15 minutes.
8.Meanwhile, heat a small skillet with 1/2 teaspoon oil. Once hot, add mustard seeds, red chilies and curry leaves, cooking until mustard seeds start popping. Pour this fragrant oil mixture into the chicken curry.
9.Remove the cinnamon stick and cardamom shells from the curry and serve hot with rice or bread.

PROS

This Chicken Mangalorean is a perfect blend of spicy and savory with a hint of coconut milk.

It is easy to make and loaded with flavors making it a great option for when you want to enjoy a rich and hearty meal.

CONS

The coconut milk in this recipe makes it quite heavy and can be high in calories so it should be enjoyed in moderation.

This dish is flavorful and spicy, but may not be suitable for individuals with a low tolerance for spicy foods.

HEALTH & BENEFITS

This recipe uses a variety of spices like cumin, coriander, and turmeric that have various health benefits. The turmeric used in this recipe is anti-inflammatory and loaded with antioxidants, while cumin and coriander are rich in antioxidants and monounsaturated fats that help regulate cholesterol levels.

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