Chicken Curry | Mangalorean | South Indian
Traditional Chicken Curry served with crispy Kori Rotti, a Mangalorean delicacy combining tender chicken and crunchy, thin bread.
Ingredients
- 1 kg Chicken with bones, chopped with 1 tsp salt
- 4 tbsp ghee/veg oil
- 2 large onions finely chopped
- 1 tsp ginger-garlic paste
- 2 medium tomatoes chopped
- 1 tsp garam masala powder
- 1 tbsp chicken powder/ bafat powder
- ¼ tsp turmeric powder
- 3 cloves garlic finely chopped (optional)
- 2 medium potatoes cut into 1.5 inch
- 5 tbsp yogurt lightly whipped with spoon
- salt as per taste
- water as required
- fresh coriander leaves for garnish
- pack of kori rotti for serving (optional)
Instructions
- Heat 4 tbsp ghee or oil in a deep-skillet or pot over medium heat.
- Fry chopped onions till slightly brown on medium-high heat.
- Add 2 tomatoes, cook and stir occasionally until softened and form a thick sauce, about 5 minutes.
- Stir in 1 tsp garam masala, 1/4 tsp turmeric powder and salt. Cook for 1-2 minutes until the spices are aromatic.
- Add garlic and 1 tsp ginger-garlic paste. Fry for 2 minutes.
- Toss in potatoes and 5 tbsp yogurt. Mix together.
- Add the chicken pieces to the skillet.
- Pour in 2 cups water and salt if necessary. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
- Let the curry simmer for about 20-25 minutes.
- Check if the potatoes are tender by piercing with a fork. If the curry is too thick add little water to reach your desired consistency.
- Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves if available.
- To serve, place a few pieces of Kori Rotti on a plate and spoon the chicken curry over the top.
Notes
You can also adjust the level of spiciness by adding more or less chicken curry powder according to your preference.