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Mangalorean Chicken Curry With Brown Rice

Mangalorean Chicken Curry With Brown Rice

Name: Mangalorean Chicken Curry With Brown Rice
Total time: 2 min 53 s
Yield: 1
Ingredients: 2.5 teaspoons Yellow Moong Dal; 0.33 cups Brown Basmati Rice; 1.33 glasses Water; 1 teaspoon Salt; 1 unit Chicken Breasts; 1 teaspoon Ginger Garlic Paste; 0.5 teaspoons Turmeric Powder; 0.5 teaspoons Red Chilli Powder; 1 unit Chicken Bones; 0.5 unit Coriander W/o Roots; 0.75 cups Onion; 1 small piece Ginger; 1 piece Garlic; 2 units Cloves; 0.5 teaspoons Mustard Seeds; 4 leafs Curry Leaves; 1 pinch Fenugreek/methi Seeds; 0.5 teaspoons Coriander Seeds; 0.5 teaspoons Black Pepper Corn; 1.5 units Red Dry Chilli Bydagi; 0.5 teaspoons Cumin; 0.5 tablespoons Sambar Onions/shallots Peeled; 1.5 teaspoons Refined Oil; 1 small piece Tomato; 0.5 unit Green Chillies; 1 pinch Jeera Powder; 1 pinch Fennel Powder; 1.75 tablespoons Coconut Milk; 0.5 teaspoons Tamarind; 1 teaspoon Peanut (with Skin)

Time30 Min

DifficultyIntermediate

Serves1

Mangalorean Chicken Curry, regionally known as “Kori Ghassi” is a delicious Malwani dish. The dish originated in coastal Mangalore in Karnataka, India. In the local Mangalorean Tulu language, “Kori” means chicken and “Ghassi” means spicy and thick gravy. The local people love their coconut and spices and this flavourful Mangalorean Chicken Curry With Brown Rice Recipe is proof of that. Mangalorean ... Chicken Curry With Brown Rice Ingredients is a wonderful blend of spices, coconut and chicken in thick gravy. This creamy and spicy curry is authentically served with the kori roti, a crispy rice roti. The locals crush the crispy roti and pour the gravy over it or just dip the roti in curry till it absorbs the gravy and becomes soft. This sumptuous Mangalorean Chicken Curry With Brown Rice Restaurant style is perfect to serve to guests or for a home party. Serve it with kori roti or neer dosa and kachumber salad complimented with tangy tomato chutney. This Mangalorean Chicken Curry With Brown Rice Recipe can be made in other variations. Reduce the gravy completely to make it a dry dish called “Mangalorean Chicken sukka” and serve as a starter. If serving with neer dosa or chappati, thicken the gravy to make it semi-dry. For a vegetarian dish, replace the chicken with fried potato or paneer. Traditionally it is a spicy dish, so tone down the chillies or add more coconut milk for your kids and serve with rice. Mangalorean Chicken Curry With Brown Rice Calories are balanced by brown rice, so enjoy it without counting the calories.

Ingredients

Dry Grocery

Yellow Moong Dal

2.5 teaspoons

Brown Basmati Rice

0.33 cups

Salt

1 teaspoon

Turmeric Powder

0.5 teaspoons

Red Chilli Powder

0.5 teaspoons

Cloves

2 units

Mustard Seeds

0.5 teaspoons

Fenugreek/methi Seeds

1 pinch

Coriander Seeds

0.5 teaspoons

Black Pepper Corn

0.5 teaspoons

Red Dry Chilli Bydagi

1.5 units

Cumin

0.5 teaspoons

Refined Oil

1.5 teaspoons

Fennel Powder

1 pinch

Tamarind

0.5 teaspoons

Peanut (with Skin)

1 teaspoon

Sesame White (til)

0.5 teaspoons

Pumpkin Seed

0.5 teaspoons

Sunflower Seeds

0.5 teaspoons

Poultry

Chicken Breasts

1 unit

Chicken Bones

1 unit

Menu Item

Ginger Garlic Paste

1 teaspoon

Fruits & Vegetables

Coriander W/o Roots

0.5 unit

Onion

0.75 cups

Ginger

1 small piece

Curry Leaves

4 leafs

Sambar Onions/shallots Peeled

0.5 tablespoons

Tomato

1 small piece

English Cucumber

0.5 unit

Mint W/o Roots

3 leafs

Other

Water

1.33 glasses

Garlic

1 piece

Green Chillies

0.5 unit

Jeera Powder

1 pinch

Coconut Milk

1.75 tablespoons

Lemon Juice

0.5 teaspoons

Directions

In a heavy bottom vessel, add Water, Moong and keep aside for soaking.

In a bowl, add Water, Brown Rice and keep aside for soaking.

In a heavy bottom vessel, add Water, Salt, soaked Rice and bring to boil. Strain the Rice and keep aside.

Take a bowl, add Ginger Garlic Paste, Salt, Turmeric Powder, Red Chilli Powder and Chicken Breast. Mix well and keep aside to marinate.

In a heavy bottom vessel, add Water, Chicken Bones and bring to boil.

In a heavy bottom vessel, add boiled Chicken Bones, Water, Coriander Roots, roughly cut Onion, roughly cut Ginger, Garlic and bring to boil for 3 hours.

Strain the stock to a container and keep aside.

For Mangalorean Masala Paste- In a pan, add Cloves, Mustard Seeds, Curry Leaves, Methi Seeds, Coriander Seeds, Whole Black Pepper, Bydagi Chilli and Cumin Seeds. Roast the spices. Keep aside.

Heat Oil in a pan. Add chopped Onion, Madras Onion and sauté till translucent.

Add chopped Tomatoes, Green Chilli and sauté for sometime.

Add the roasted Spices & mix well.

Take a blender, add the mixture and make a paste. Keep aside.

Heat Oil in a pan. Add Ginger Garlic Paste and sauté till Golden.

Add Chopped Onion, sauté till Golden.

Add Mangalore Masala Paste and cook.

Add Cumin Powder, Fennel Powder, Turmeric Powder, Red Chilli Powder and sauté.

Add Chicken Stock and cook.

Add marinated Chicken and cook till done.

Add Coconut Milk, Tamarind Water and mix well.

Remove to a bowl and garnish with Curry Leaves.

Take a baking tray, add Peanuts and place in an oven for 10min at 180 degree C. Remove the skin and set aside.

Heat a pan, add Sesame Seeds, Pumpkin Seeds, Sunflower Seeds and toast properly.

Remove to a bowl and add roasted de-skin Peanut.

Toss well and keep aside.

In a bowl, add julienne Cucumber, chopped Mint Leaves, soaked Moong, Garnish Mix, Lemon Juice and Salt.

Toss properly and keep aside.

Serve Mangalorean Chicken Curry with boiled Brown Rice and Cucumber Mint Salad.

Tips to make Mangalorean Curry with Brown Rice:

Mangalorean Chicken Curry with Brown Rice is simple and quick to make. Few tips to Prepare Mangalorean Chicken Curry With Brown Rice at Home: Roast the ground spices well on medium-low heat. Over roasting or under roasting will spoil the taste. If you have the whole turmeric, use it instead of turmeric powder. Preferably use fresh coconut milk for a rich taste. If using packaged coconut milk, dilute it with water, as packaged one is thicker. Dry roast the chillies till they are slightly darker in colour not dark or black, otherwise they will taste like burnt chillies. Switch off the flame immediately after adding coconut milk. Heat makes the thick coconut milk curdle. Always reheat the curry on low heat. Use byadagi chillies in the curry for the fiery orange colour. If not available use Kashmiri chillies. Don’t overuse fenugreek seeds; it will make the curry bitter. Grind the masala in a smooth paste, no coarseness. See the video to learn How to make Mangalorean Chicken Curry With Brown Rice and enjoy the coastal flavours.

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Mangalorean Chicken Curry With Brown Rice

Ingredients

Dry Grocery

Poultry

Menu Item

Fruits & Vegetables

Other

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