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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken curry mangalore style kori curry. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken Curry Mangalore Style kori curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chicken Curry Mangalore Style kori curry is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have chicken curry mangalore style kori curry using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Curry Mangalore Style kori curry:
  1. Take 1 kg Chicken
  2. Prepare 2 tablespoons Ghee
  3. Take 2 Onion Large sliced
  4. Prepare 3/4 cup Coconut Grated
  5. Get 1 Lime sized Tamarind ball
  6. Make ready 1/2 tablespoon Turmeric powder
  7. Prepare 1 tablespoon Coriander Whole
  8. Get 1 teaspoon Peppercorns Kali Mirch
  9. Make ready 1/2 teaspoon Fenugreek/ Methi seeds
  10. Make ready 1 teaspoon Cumin/ Jeera seeds
  11. Get 2 garlic cloves
  12. Take 8 Chilies short Red (spicy variety)
  13. Get 12 Chillies Kashmiri Red (more colour, less spice)
  14. Prepare 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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