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mangalorean coconut curry recipe

Mangalore is a coastal region in the Indian state of Karnataka. Mangalorean curry, also known as "kori gassi" is one of the distinctive dishes of the Bunt community there.

Inspired Indian's spice kit includes all the essential elements; black mustard and fenugreek seeds, along with curry leaves which we process and dry in-house for the freshest flavor. Add a few fresh ingredients and some canned coconut milk and you'll enjoy a delicious curry in about 30 minutes!

servings 4 to 5  |   cook time 30 min

ingredients

  • 1¼ lbs boneless skinless chicken breast or thighs*  20 ounces
  • 1 medium yellow onion, finely chopped  |  1 cup
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 4 garlic cloves  |  2 tsp finely grated
  • 1 can coconut milk | 12 oz
  • 1 lime
  • vegetable oil or ghee
  • salt
  • 1 Inspired Indian Mangalorean Curry Spice Kit

*Substitute one block cubed extra-firm tofu or 1 pound peeled, deveined shrimp for chicken. Skip Step 3 and add after coconut milk heated through. Simmer on low for 5 minutes; if using shrimp confirm it's cooked.

notes

cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.

same principle applies to ground spices, with the addition of a small amount of water to prevent them from burning.

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.

instructions

Heat 1 tbs vegetable oil or ghee on medium. While oil is heating up, finely chop onion.

Add WHOLE SPICES to pan and stir until they start popping (~1 minute), then add onion. Sauté 5 to 7 minutes until onions start to brown at edges. Add a splash of water if they start to dry out.

while onion is frying, finely grate ginger and garlic. cut chicken into 1½ inch pieces and sprinkle with 1 tsp salt.

Add ginger and garlic to pan. Stir for a minute, then add MASALA POWDER, 1 tbs butter or oil, and 2 tbs water. Sauté for 2 minutes.

Add chicken and sauté 5 minutes until outside turns white.

Add coconut milk and bring to a simmer. Confirm chicken is fully cooked (not pink inside); otherwise simmer until done.

Add salt to taste and a squeeze of lime juice. Serve with remaining lime wedges.

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