Mangalorean chicken curry
SERVES 4–6
For the spice blend
2tbsp coriander seeds
1½tsp cumin seeds
½tsp black peppercorns
3 cloves
2½cm cinnamon stick
2-4 dried chillies
140g fresh or frozen coconut, grated
10 large garlic cloves, peeled 10g fresh ginger, finely chopped (peeled weight)
For the curry
3tbsp ghee or vegetable oil 2 small onions, peeled, 1 sliced, 1 finely chopped
1kg skinless bone-in chicken joints, cut into medium pieces 300ml coconut milk
3-4tsp tamarind paste chilli powder, to taste (optional)
For the tarka
1tbsp ghee or vegetable oil 16-18 fresh curry leaves 2 dried chillies
1 onion, peeled and finely chopped
spice grinder
To make the spice blend, in a non-stick frying pan over a low heat, dry-roast the whole spices and chillies for 1-2 minutes until aromatic and turning in colour.
Pour into a spice grinder and grind until fine.
Put the grated coconut in the frying pan and dry-roast over a medium heat until it has turned golden. Place in a blender.
To make the curry, turn the heat up to high and add 1 tablespoon of ghee or oil then fry the sliced onion with some salt until coloured on the edges. Add to the coconut, along with the ground spices, garlic, ginger and a splash of water and blend until smooth.
Heat the remaining ghee or oil in a large non-stick saucepan over a medium-high heat then add the chopped onion with some salt. Cook until soft, then add the chicken. Sear on all sides, then add the spice and coconut blend and a splash more water. Bring to the boil, then cover and cook for 25 minutes, stirring occasionally to make sure the pan doesn’t run dry (add more water if this happens).
To make the tarka heat the ghee or oil in the frying pan. Add the curry leaves and dried chillies and cook for about 30 seconds, then add the onion and cook until it is well browned.
Meanwhile, add most of the coconut milk and tamarind to the chicken, stir well and bring to the boil. Add the tarka and stir. Taste and adjust the seasoning. Add some chilli powder for more heat or coconut milk if it’s too hot.