A fiery and tangy Mangalorean chicken curry made with a coconut and roasted spice base. Traditionally served over crispy rice wafers (rotti) that soften in the delicious gravy. A coastal Karnataka classic.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving(1 cup chicken curry with 4-5 pieces of rotti)
734cal
42gprotein
61gcarbs
38g
Ingredients
8 pcs Dried Red Chillies (Byadgi variety recommended for color)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
1 inch Cinnamon Stick
4 pcs Cloves
2 medium Onion (1 sliced for masala, 1 finely chopped for curry)
Hard-boiled eggs simmered in a luscious, spicy onion-tomato gravy. This comforting North Indian curry is a quick and protein-packed meal, perfect with hot rotis or steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup curry with 2 boiled eggs)
Crispy Kori Rotti with a rich, aromatic Egg Curry – a protein-packed meal that's soul-satisfying!
This mangalorean dish is perfect for breakfast. With 1055.68 calories and 59.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 cup Grated Coconut (Fresh or frozen, unsweetened)
1 tbsp Tamarind Paste
0.5 tsp Turmeric Powder
3 tbsp Vegetable Oil
750 g Chicken (Bone-in, curry cut pieces)
1.5 tsp Salt (Adjust to taste)
3.5 cup Water (0.5 cup for grinding, 3 cups for gravy)
200 g Kori Rotti (Crispy rice wafers, store-bought)
Instructions
1
Dry Roast Spices
In a dry pan over medium heat, roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon, and cloves for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
Remove the spices from the pan and set aside to cool completely.
2
Prepare Masala Base
In the same pan, heat 1 tablespoon of vegetable oil over medium heat.
Add 1 sliced onion, garlic cloves, and ginger. Sauté for 5-6 minutes until the onion softens and becomes translucent.
Add the grated coconut and continue to roast on low-medium heat for 8-10 minutes, stirring frequently, until the coconut turns a deep, fragrant golden brown. This step is crucial for the flavor.
Turn off the heat and let the mixture cool down completely.
3
Grind Masala Paste
In a high-speed blender, combine the cooled dry-roasted spices, the coconut-onion mixture, turmeric powder, and tamarind paste.
Add 1/2 cup of water and grind everything to a very smooth, fine paste. Add a splash more water only if needed to facilitate grinding.
4
Start the Curry
Heat the remaining 2 tablespoons of oil in a large pot or kadai over medium heat.
Add the second onion (finely chopped) and sauté for 7-8 minutes until it turns soft and golden brown.
5
Cook the Chicken
Add the chicken pieces to the pot and sear on all sides for 4-5 minutes until lightly browned.
Pour in the ground masala paste and add the salt. Stir well to coat the chicken and cook the masala for 5-7 minutes, until it becomes fragrant and you see oil separating from the sides.
6
Simmer and Finish
Add the remaining 3 cups of water and stir everything together well.
Bring the curry to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Check the consistency. The gravy should be relatively thin, like a broth, to soak the rotti properly. If it's too thick, add a little hot water.
7
Serve
To serve, break the crispy Kori Rotti wafers into large, bite-sized pieces and arrange them on a deep plate or bowl.
Pour the hot chicken curry generously over the rotti pieces, ensuring they are well-covered.
Let it sit for a minute to allow the rotti to soften slightly before eating.
322cal
17gprotein
13gcarbs
23gfat
Ingredients
8 pc Large Egg
3 tbsp Vegetable Oil (divided)
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pc Green Chili (slit lengthwise)
3 medium Tomato (pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (adjust to taste)
1.5 cup Hot Water
0.75 tsp Garam Masala
1 tsp Kasuri Methi
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make peeling easier.
Once cool, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for them to absorb the gravy's flavor.
2
Shallow-Fry the Eggs
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
Add a pinch of turmeric powder and red chili powder to the oil. This gives the eggs a beautiful color.
Carefully add the slit boiled eggs and sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly blistered skin. This adds a wonderful texture.
In the same pan, add the remaining 2 tablespoons of oil. Heat over medium heat.
Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the 2 finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are soft and deep golden brown. This patient browning is the secret to a rich, flavorful gravy.
Add 1.5 tbsp of ginger-garlic paste and the 2 slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Tomatoes and Spices
Add the puree of 3 tomatoes to the pan. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil starting to release from the sides.
Reduce the heat to low. Add 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1.25 tsp salt. Mix well.
Cook this masala for another 3-4 minutes, stirring, until the oil completely separates from the masala. This indicates it's perfectly cooked.
5
Simmer the Curry
Pour in 1.5 cups of hot water and stir well, scraping any flavorful browned bits from the bottom of the pan.
Bring the gravy to a gentle boil over medium heat.
Carefully slide the fried eggs into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb all the delicious flavors.
6
Finish and Garnish
Turn off the heat. Stir in 0.75 tsp of garam masala. Crush 1 tsp of kasuri methi between your palms and sprinkle it over the curry.
Garnish with 3 tbsp of freshly chopped coriander leaves.
Let the curry rest, covered, for 5 minutes before serving for the flavors to meld together. Serve hot with rice or roti.
