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)
A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, spicy coconut gravy. The unique blend of roasted spices, tamarind, and a touch of jaggery creates a beautifully balanced and comforting dish.
Crispy Kori Rotti with a rich, aromatic chickpea curry – a protein-packed, soul-satisfying combo!
This mangalorean dish is perfect for dinner. With 1098.17 calories and 52.24g 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.
4
Serving size: 1 serving
364cal
10gprotein
38gcarbs
21gfat
Ingredients
1 cup Kala Chana (Soaked overnight and drained)
3 cup Water (For pressure cooking the chickpeas)
1.5 tsp Salt (Divided use)
3 tbsp Coconut Oil (Divided use)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
1 cup Fresh Grated Coconut
1 small Onion (Roughly chopped, for the masala paste)
4 pcs Garlic Cloves
1 tbsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in warm water)
0.5 tsp Turmeric Powder
1 tsp Mustard Seeds
1 sprig Curry Leaves
1 tsp Jaggery (Grated or powdered)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Chickpeas
Place the drained, soaked kala chana in a pressure cooker. Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on high heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
Allow the pressure to release naturally. Do not discard the cooking water; set aside the cooked chickpeas and their water.
2
Prepare the Masala Paste
While the chickpeas cook, heat 1 tbsp of coconut oil in a small pan over low-medium heat.
Add the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies. Roast for 2-3 minutes, stirring constantly, until they become aromatic and slightly darker. Be careful not to burn them.
Transfer the roasted spices to a blender jar and let them cool completely.
To the same jar, add the fresh grated coconut, roughly chopped small onion, garlic cloves, tamarind paste, and turmeric powder.
Add about 0.5 cup of water and grind to a very smooth, fine paste. Add a splash more water if needed to facilitate grinding.
Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves and sauté for 30 seconds until they are crisp and fragrant.
Add the finely chopped medium onion and sauté for 4-5 minutes until it becomes soft and translucent.
4
Simmer the Gassi
Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring occasionally, until the paste thickens, darkens slightly, and the raw aroma disappears.
Pour in the cooked chickpeas along with all of their cooking water. Stir everything together well.
Add the grated jaggery and the remaining 1 tsp of salt. Mix to combine.
Bring the curry to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
5
Garnish and Serve
Turn off the heat. Check the seasoning and adjust salt or jaggery if needed.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, neer dosa, or sannas.
