YoursRecipe, Curry

Mangalorean-style chicken curry

YoursRecipe, Curry
Mangalorean-style chicken curry


For the curry: 

  • 1 kg chicken legs and drumsticks, skinned
  • Quarter tsp turmeric
  • 2 tbsp coconut oil
  • 2.5 tbsp paprika/Kashmiri chilli powder
  • 1 medium onion, peeled and finely sliced
  • 10 curry leaves
  • 1 tsp tamarind
  • 400 ml (13.5 fl oz) full fat coconut milk (at least 75% coconut)

For the spice paste:

  • 1 cup fine desiccated coconut
  • Half cup hot water + more for cooking
  • 2 tbsp neutral oil
  • 2 tbsp coriander seeds
  • 10 whole peppercorns
  • 6 cloves
  • 1 inch cinnamon
  • 1/4 tsp fenugreek seeds (Methi)
  • 2 whole dry red chillies
  • 1 medium onion, peeled and finely sliced
  • 4 cloves garlic, peeled and crushed


  1. First marinate the chicken with the turmeric in a large mixing bowl. Then make a start on the spice paste.
  2. Tip the coconut into a bowl and stir through half a cup of hot water.
  3. Warm the oil on medium high heat in a large saucepan, and add the whole spices – coriander, peppercorns, cloves, cinnamon, fenugreek seeds and whole red chillies. As they sizzle up, drop in the sliced onion and crushed garlic, and cook until soft and turning golden for five minutes.
  4. Now stir through the coconut and as it takes on colour turn the heat off and leave to cool.
  5. When the mixture is cool, spoon it into the beaker and turn into paste with the coconut milk using the Kenwood metal wand on its highest setting. This will take 20 seconds.
  6. Now, wipe the saucepan clean with some kitchen paper and warm the two tablespoons of coconut oil on high. When it’s hot add the other sliced onion and curry leaves and sauté for five minutes.
  7. Next, tip in the chicken and the paprika (or Kashmiri Chilli powder) and seal for five minutes. Then spoon in the spice paste and stir through, incorporating the ingredients together well.
  8. Add a cup of hot water, loosely cover and cook on medium high heat for 35-40 minutes stirring from time to time. Finish by mixing in the tamarind paste and adding salt to your taste. Serve with steamed Basmati rice.


Preparation time: 1 hour

Serves: 6

Nutrition: n/a


If you are able to, try using fresh coconut for more flavour