Authentic Mangalorean Kundapura Chicken Curry with Warm Malabar Parotta
Experience the fiery and aromatic flavors of coastal Karnataka with this rich, spice-laden chicken curry. Perfectly paired with flaky layered parottas, it offers an unforgettable culinary journey.
60min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fenugreek seeds, and dry red chillies until fragrant, then grind them along with grated coconut, garlic, ginger, pearl onions, and tamarind into a smooth paste using minimal water.
2
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions until translucent and lightly golden.
3
Add the chicken pieces and sauté on medium heat for about 5 to 7 minutes until the chicken changes color and releases its natural juices.
4
Pour in the freshly ground coconut masala paste and mix thoroughly to coat all the chicken pieces evenly.
5
Add salt and sufficient water to adjust the gravy consistency to a medium-thick texture, then bring it to a gentle boil.
6
Cover and simmer on low-medium heat for 20 minutes until the chicken is tender and cooked through, and the oil separates slightly on top.
7
Serve piping hot alongside warm, flaky Malabar parottas.
Ingredients
750g chicken, cut into pieces
1 cup freshly grated coconut
8-10 dry red byadgi chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
10-12 small pearl onions
4-5 garlic cloves
1-inch piece ginger
Small marble-sized tamarind
2 medium onions, finely sliced
2 tbsp coconut oil
Salt to taste
4 Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.