Chicken Curry Mangalore Style kori curry
Chicken Curry Mangalore Style kori curry

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken curry mangalore style kori curry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Curry Mangalore Style kori curry is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken Curry Mangalore Style kori curry is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have chicken curry mangalore style kori curry using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Curry Mangalore Style kori curry:
  1. Take 1 kg Chicken
  2. Prepare 2 tablespoons Ghee
  3. Make ready 2 Onion Large sliced
  4. Prepare 3/4 cup Coconut Grated
  5. Prepare 1 Lime sized Tamarind ball
  6. Make ready 1/2 tablespoon Turmeric powder
  7. Get 1 tablespoon Coriander Whole
  8. Get 1 teaspoon Peppercorns Kali Mirch
  9. Take 1/2 teaspoon Fenugreek/ Methi seeds
  10. Get 1 teaspoon Cumin/ Jeera seeds
  11. Make ready 2 garlic cloves
  12. Prepare 8 Chilies short Red (spicy variety)
  13. Get 12 Chillies Kashmiri Red (more colour, less spice)
  14. Get 3/4 cup Coconut Milk thin
  15. Take 1/2 cup Coconut Milk thick
Instructions to make Chicken Curry Mangalore Style kori curry:
  1. Instructions - In a pan, heat a tablespoon of ghee and add one sliced onion, grated coconut, tamarind and turmeric. Fry for 8-10 minutes till the coconut and onions start turning slightly brown and toasty.
  2. In another pan, dry roast coriander, pepper, fenugreek, cumin, garlic and both types of chilies, till you get a slightly sweetish, spicy smell. This should take about 5 minutes. Be careful to roast on a low flame so as not to burn the spices. - Once cooled, grind the coconut mixture in smooth paste.
  3. In a large pot, pour the ground masala or mixture, add thin coconut milk and the remaining sliced onions. Bring this to a boil and add the chicken pieces and salt.
  4. Simmer the curry till chicken is cooked (this takes about 35-40 mins). Mix in the thick coconut milk. Stir once and switch off the flame. Top with a tablespoon of ghee and serve hot with rottis, rice and mangaloreanfish fry.

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