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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.
For 4 servings
Dry Roast Spices
Prepare Masala Base
Grind Masala Paste
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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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 709.64 calories per serving with 50.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Start the Curry
Cook the Chicken
Simmer and Finish
Serve
Replace the chicken with 250g of mushrooms and 2 large boiled potatoes, cubed. Add them after cooking the masala paste and simmer for 15 minutes.
For a richer, slightly thicker gravy, stir in 1/4 cup of thick coconut milk during the last 5 minutes of simmering. Do not let it boil after adding.
To reduce the heat, use 4-5 Kashmiri red chillies instead of Byadgi. They will provide excellent color with minimal spice.
Chicken is an excellent source of high-quality protein, essential for muscle building, repair, and overall body function.
The curry is loaded with spices like turmeric, ginger, and garlic, which contain compounds known for their potent anti-inflammatory and antioxidant properties.
The presence of black pepper and red chillies can provide a temporary boost to your metabolism, aiding in calorie burning.
It's moderately healthy. The chicken provides lean protein, and spices like turmeric offer anti-inflammatory benefits. However, it's rich due to the coconut and oil, so it should be enjoyed in moderation as part of a balanced diet.
One serving (approximately 450g including the rotti) contains around 750-800 calories, primarily from the chicken, coconut, oil, and rice wafers.
Yes, you can use boneless chicken breast or thigh. Reduce the simmering time in step 6 to 15-20 minutes to prevent the chicken from becoming dry.
While not traditional, you can serve the curry with neer dosa, plain rice, or even crispy papadums for a similar textural experience.
Store the curry and the rotti separately in airtight containers. The curry will last in the refrigerator for up to 3 days. The rotti should be kept in a dry place to maintain its crispness. Reheat the curry and pour over fresh rotti just before serving.
Absolutely. The masala paste can be prepared and stored in an airtight container in the refrigerator for 2-3 days or frozen for up to a month, which makes weeknight preparation much faster.