Chicken Pundi Gasi
A soulful Mangalorean-style chicken curry where tender chicken is simmered in a luscious roasted coconut and spice gravy. The deep, earthy notes of roasted coconut and aromatic whole spices make this mildly spiced coastal curry irresistible when paired with steamed rice or pundi (rice dumplings).
For 4 servings
- roast · ~10 min
Roast the coconut and spices.
1.Heat 1 tsp oil in a pan over medium-low heat.2.Add grated coconut and roast until golden brown, stirring constantly (4-5 min).3.Add coriander seeds, cumin seeds, peppercorns, fenugreek seeds, dried red chilies, garlic, and ginger.4.Roast everything together until deeply aromatic and coconut turns deep brown (4-5 min).5.Remove from heat and let cool completely.TIPKeep the heat medium-low and stir constantly — coconut burns in seconds and turns bitter. - mix · ~2 min
Grind the masala paste.
1.Transfer the cooled roasted mixture to a blender.2.Add turmeric powder and a splash of water.3.Grind to a smooth, thick paste, scraping down sides as needed. - saute · ~11 min
Sauté onions and tomatoes.
1.Heat coconut oil in a heavy-bottom pan over medium heat.2.Add sliced onions and sauté until soft and translucent (5-7 min).3.Add chopped tomatoes and cook until they turn mushy and oil separates (3-4 min). - saute · ~6 min
Cook the ground masala.
1.Add the ground coconut-spice paste to the pan.2.Sauté on medium-low heat for 5-6 minutes, stirring frequently.3.Cook until the raw smell disappears and the paste releases a rich fragrance.TIPCook the masala well until you see oil specks on the surface — this deepens the flavor. - simmer · ~30 min
Add chicken and simmer.
1.Add chicken pieces and salt to the pan. Stir to coat with masala.2.Pour in 1.5 cups water and tamarind pulp. Stir well.3.Bring to a gentle boil, then lower heat to a simmer.4.Cover and cook until chicken is tender and cooked through (25-30 min).TIPBone-in chicken adds more flavor. Adjust water for your preferred gravy thickness. - temper · ~2 min
Finish with a curry leaf tempering.
1.In a small pan, heat 1 tsp coconut oil until shimmering.2.Add curry leaves and let them splutter and crisp up (30 sec).3.Pour the tempering over the simmering curry and stir once.TIPThis final tempering brightens the dish with fresh coconut and curry leaf aromatics. - rest · ~5 min
Rest the curry for 5 minutes before serving.
TIPA short rest lets the flavors settle and the gravy thicken slightly. - serve
Serve Chicken Pundi Gasi hot with rice dumplings or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast coconut on medium-low heat and stir constantly — it can turn bitter in seconds if burned.
- 2Use bone-in chicken for deeper flavor; the bones release collagen, enriching the gravy.
- 3Cook the ground masala until oil specks appear on the surface for maximum flavor depth.
- 4Adjust water quantity to control gravy thickness — 1.5 cups gives a medium consistency.
- 5Rest the curry for 5 minutes after cooking; this allows flavors to meld and gravy to thicken.
- 6Use fresh, not frozen, coconut for the best roasted aroma and authentic taste.
Adapt it for your goals.
Vegetarian
Replace chicken with firm paneer or mixed vegetables like potatoes, cauliflower, and carrots. The roasted coconut gravy works beautifully with veggies and the cooking time reduces slightly.
low oilLow-oil
Skip the initial oil for roasting spices — dry-roast coconut and seeds in a non-stick pan. Use only 1 tsp coconut oil for sautéing onions. The flavor remains authentic while oil is minimized.
seafoodSeafood
Substitute chicken with 500g firm fish like kingfish or prawns. Reduce simmering time to 8-10 minutes and add tamarind at the end to avoid overcooking the seafood.
coconut freeCoconut-free
Replace grated coconut with ½ cup roasted gram dal (pottukadalai) soaked and ground into a paste. The gravy will be nuttier and lighter, suitable for coconut allergies.
Why this is on our healthy list.
Rich in Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs) that support energy metabolism and heart health when used in moderation.
Anti-Inflammatory Spices
Turmeric, fenugreek, and ginger contain compounds that help reduce inflammation and support digestion.
High-Quality Protein
Bone-in chicken supplies complete protein and essential amino acids, along with minerals like calcium and phosphorus from the bones.
Digestive Aid from Tamarind
Tamarind acts as a natural digestive aid and mild laxative, helping to break down proteins and promote gut health.
Frequently asked questions
Yes, but rehydrate ¾ cup desiccated coconut in ¼ cup warm water for 10 minutes before roasting to mimic fresh texture.
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