How to make Mangalorean Chicken Curry-SKKhazana -

All the roasted spices add to the taste of this chicken delicacy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Ginger-garlic pasgte

Cuisine : Mangalorean

Course : Main Course Chicken

For more recipes related to Mangalorean Chicken Curry-SKKhazana checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Chinese Chicken Chicken Laksa Mandarin Chicken Chicken Salona

Mangalorean Chicken Curry-SKKhazana

Mangalorean Chicken Curry-SKKhazana Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mangalorean Chicken Curry-SKKhazana Recipe

  • Chicken cut into 2 inch pieces on the bone 750 grams

  • Ginger-garlic pasgte 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Oil 5 tablespoons

  • Dried red chillies 5-6

  • Coriander seeds 1 tablespoon

  • Black peppercorns 10-12

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Cumin seeds (jeera) 1 teaspoon

  • Medium onions finely chopped 3

  • Garlic cloves 6-8

  • Fresh coconut scraped 1/2 cup

  • Garlic chopped 1 tablespoon

  • Tamarind pulp 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 12-16


Step 1

Put chicken pieces in a bowl. Add ginger-garlic paste, salt and turmeric powder, mix and set aside to marinate for 10-15 minutes.

Step 2

Heat 1 tablespoon oil in a non-stick pan. Add dried red chillies and sauté for 30 seconds. Transfer into a bowl.

Step 3

In the same pan, add coriander seeds, peppercorns and fenugreek seeds, mix and sauté for 10 seconds. Transfer into the same bowl.

Step 4

Dry roast cumin seeds on low heat till light golden brown. Transfer into the same bowl.

Step 5

Heat 1 tablespoon oil in the same non-stick pan. Add 2 chopped onions and sauté till well browned. Add garlic cloves, mix and sauté on medium heat till golden brown. Transfer to the same bowl.

Step 6

In the same pan, add coconut and roast till well browned. Transfer to the same bowl and allow the mixture to cool.

Step 7

Blend the mixture with some water to a smooth paste.

Step 8

Heat 3 tablespoons oil in a deep non-stick pan. Add chopped garlic and remaining onions, mix and sauté on medium heat till golden brown.

Step 9

Add marinated chicken pieces, mix and cook on high heat for 5-7 minutes. Add prepared paste, mix well cover and cook for 4-5 minutes.

Step 10

Rinse the blender jar with 2½ cups water and add to the pan, mix and cook for 8-10 minutes.

Step 11

Add tamarind pulp and coriander leaves, mix, bring to a boil, cover and cook till done.

Step 12

To prepare tempering, heat coconut oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, sauté for few seconds and add the tempering to the chicken curry and mix well.

Step 13

Serve hot with steamed rice.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.