Mangalorean chicken

Mangalorean chicken

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

This chicken is not as spicy as it looks – rather, it’s really well rounded and mild. The coconut reminds you of its coastal provenance and the red chillies are typical of Mangalorean cuisine. They love their food hot! I have given you a range of options, so choose whichever suits your eating preferences but be aware that different batches of chillies have different strengths so use judiciously.

Ingredients

Quantity Ingredient
4 tablespoons desiccated coconut
1 tablespoon coriander seeds
2 shards cinnamon
5 cloves
10 black peppercorns
1 tablespoon poppy seeds
15g garlic, peeled
7g fresh ginger, peeled
1 medium onion, peeled and quartered
1/2 small onion, peeled and chopped
1-3 large fat red chillies, to taste
400ml water
2 tablespoons vegetable oil
salt, to taste
700g chicken joints, skinned and jointed
3 tomatoes, cut into wedges
handful fresh coriander stalks and leaves

Method

  1. Toast the coconut in a dry pan until it is golden. In a bowl, mix together the toasted coconut, coriander seeds, cinnamon, cloves, peppercorns, poppy seeds, garlic, ginger, the quartered onion, red chillies and 150ml of the water to form a paste.
  2. Heat the oil in a non-stick saucepan, add the chopped onion and fry until browned. Add the paste and salt and cook for 10 minutes over a moderate to high heat, adding a splash of water if necessary. Add the chicken and tomatoes and cook until the tomatoes have softened, then add the remaining water. Bring to a boil, then lower the heat and simmer, covered, for 25–35 minutes until the chicken is cooked.
  3. When the chicken is cooked, uncover and reduce the excess water in the pan over a high heat, stirring often. Stir in the coriander and adjust the seasoning before serving.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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