Mangalorean chicken curry

This Mangalorean dish is testament to how much I enjoy the food from this city, located in the state of Karnataka on the west coast of India. The region has always been an exporter of spices, chillies and cashew nuts. Take a glimpse at the local food and you can see an abundance of all those elements. This is probably one of their most famous dishes – rich with roasted spice, coconut sauce and just the

right amount of tang from tamarind. SERVES FOUR TO SIX INGREDIENTS For the spice blend

2 tbsp coriander seeds

1½ tsp cumin seeds

½ tsp black peppercorns

3 cloves

2.5cm cinnamon stick or

cassia bark

2-4 dried chillies, plus 2 more for

the tarka

140g fresh or frozen

coconut, grated

10 large garlic cloves

10g (2 tsp) finely chopped root

ginger (peeled weight) For the curry

4 tbsp ghee or vegetable oil

3 small onions, 1 sliced, 2 finely

chopped

A pinch of salt

1kg skinless bone-in chicken

joints, cut into medium pieces

16-18 fresh curry leaves

300ml coconut milk, or to taste

3-4 tsp tamarind paste

A little chilli powder, to taste

(optional)

Start with the spice blend. In a non-stick frying pan over a low heat, dry-roast all the whole spices and chillies until aromatic and turning colour. This will take a

METHOD

minute or two. Pour into a spice grinder and grind until fine. Add the coconut to the pan and dry-roast over a medium heat until golden. Pour into a blender.

Now for the curry. Heat one tablespoon of the ghee or oil in the pan over a high heat and fry the sliced onion with some salt until coloured on the edges. Add to the coconut with the ground spices, the garlic, ginger and a splash of water and blend until really smooth.

Heat two more tablespoons of ghee or oil in a large non-stick saucepan over a medium-high heat and add one of the chopped onions with some salt; cook until soft, then add the chicken. Sear on all sides, then add the spice blend and a splash more water.

Bring to the boil, then cover and cook for 25 minutes, stirring occasionally and making sure the pan has not run dry (add a splash more water if it does).

Towards the end of this time, heat up the remaining tablespoon of ghee or oil in the frying pan and add the curry leaves and the two extra dried chillies. Cook for 30 seconds, then add the final chopped onion and cook until well browned.

Meanwhile, add most of the coconut milk and most of the tamarind to the chicken and stir well, then bring to the boil. Add the contents of the tarka pan and stir well.

Taste and adjust the seasoning and the tamarind; add some chilli powder if you would like more heat, or a little more coconut milk if you find it too hot.

Recipe from I Love India by Anjum Anand (Quadrille, £20)