Serving
(click to enlarge)

Chicken Coconut Mangalore
India - Mangalore
  -   kori gashi mangalore
Serves:
Effort:
Sched:
DoAhead:  
2 main
***
2 hrs  
Most

A wonderfully flavorful curry sure to become a favorite. It is a bit of a production, but not as bad as you might think from the ingredient list. It can be prepared even a day or so ahead right up to adding the coconut cream. Note that chicken is very expensive in India and generally reserved for special occasions.



1-1/4
14
------
7
1
1/8
1/4
1/2
------
1/4
------
4
3/4
2
1/4
1/2
------
3
3
1/3
1
------
3
3
1/2
6
#
oz
---

T
t
t
t
---
c
---

in

t
t
---
oz
cl
in
t
---
oz
T
c
Chicken meat (1)  
can Coconut Milk  
-- Dry roast
Chili, dry (2
Coriander Seed
Mustard Seed
Fenugreek Seed
Cumin Seed
-------------
Coconut grated (3)
-- Aromatic mix
Peppercorns
Cinnamon Stick
Cloves
Turmeric
Salt
-- Onion mix
Onion
Garlic
Ginger Root
Tamarind (4)
--------------
Onion (more)
Oil
Water
Curry Leaves (5)
PREP   -   (50 min)
  1. Cut CHICKEN into bite size pieces.
  2. Without shaking open the can of Coconut Milk and spoon the cream from the top into a small bowl, keeping both Cream and Milk.
  3. Separately dry fry each of the Dry Roast items stirring almost constantly. CHILIS should be darkened but not blackened. Seeds should be fried until aromatic and darkening just a shade.
  4. Grind all Dry Fried items along with Aromatic mix items to powder in your spice grinder or a mortar.
  5. Dry roast Grated Coconut until golden.
  6. Chop ONION fine. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix all together with Tamarind.
  7. Start with the Fried Coconut and pound to paste in a mortar or run in a mini-prep processor. Add the Onion mix. If using the mini-prep, add 1/2 the reserved Coconut Milk (not the cream) so it processes well.
  8. Mix Spice mix with the Onion mix.
  9. Chop ONION fine.
RUN   -   (55 min)
  1. In a spacious sauté pan, heat Oil and fry Onions stirring until golden. Stir in Spice / Onion mix and fry stirring for about 3 minutes.
  2. Stir in Chicken and fry stirring until most water has evaporated and the oil just starts to separate. then stir in remaining Coconut Milk (not the cream) and 1/2 cup of water. Simmer covered until Chicken is tender, about 25 minutes.
  3. Stir in Curry Leaves and Coconut Cream. Simmer for another minute.
  4. Serve hot with plenty of Jasmine or Basmati rice.
NOTES:
  1. Chicken:   Weight given is for skinless boneless chicken meat - I prefer thigh meat for flavor. Chicken is always stripped of skin and all removable fat for Indian recipes (except tandoor).
  2. Coconut: In the pattern recipe a whole brown coconut is used to make the cream, milk, and grated coconut (for double the recipe amounts given here). It is more practical to used canned coconut milk and dry (unsweetened) grated coconut. For details see our Coconuts page.
  3. Chili:   Use dried red Japones for a bit hot, dried Thai chilis for hotter. In Mangalore bedgi chilis would be used, but they aren't available in North America. For details see our Chili Page.
  4. Tamarind:   This can be paste from a jar or prepared from a block. For details see our Tamarind page.
  5. Curry Leaves:   There is no substitute and dried are rather inferior, but fortunately production has been ramped up in North America and fresh leaves are now available in most Indian markets and on the Internet - but use caution, some people don't like the resinous taste. For details see our Curry Leaf page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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