Nani’s Mangalorean Green Chicken Curry
Preparation time: 60-90 minutes | Serves: 4-6 people
My maternal grandparents lived in a small town in South India called Mangalore, and my childhood is peppered with fond memories of long visits over the school holidays. The towns proximity to the coastline heavily influences the cuisine - think fresh crabs and squid, tropical fruit, plump boiled rice, and coconut in absolutely everything.
My nani (grandmother) was the best cook in the world, and I cherished each visit, spending time with her and trying the authentic Mangalorean dishes she cooked. Pork Sorpotel was my absolute favourite, but this green coconut chicken curry is a close second.
Why I love this recipe -
Since nani never wrote down her recipes, I searched for variations online and spent weeks recreating the flavours from memory. I believe I've nearly perfected this chicken curry and feel her presence whenever I prepare this dish. Though traditionally paired with neer dosa (thin rice crepes) in Mangalore, plain white rice also works perfectly as an accompaniment.
This South Indian chicken curry is made to be shared with love, or eaten slowly over the week. As with most things, it tastes better over time. More tips in the recipe notes below.
Ingredients
2 kgs mixed chicken pieces (bone in preferred)
2 tsps + 1 tbsp. ground coriander
2 tsps. ground turmeric
2 tsps. chilli powder
1 tsp. ground pepper
2-3 tbsps. coconut oil/ neutral oil
Big handful fresh mint & coriander + more coriander to garnish
6-8 large cloves of garlic
Thumb-sized piece of ginger
2 green chillies
1 small + 2 medium red onions
1 cinnamon stick
2 potatoes, peeled and cut into medium sized cubes
1/2 can coconut cream
Salt, according to taste
Method
Wash and marinate the chicken with a tbsp. of oil, coriander, turmeric and chilli powder for at least 2 hours (or overnight).
Heat a deep pan and fry the sliced onions in coconut oil until softened.
Make the herb paste by blending fresh herbs, garlic, ginger, 1 small onion and green chilies. Add to the pan with a splash of oil and fry for 2-3 minutes until fragrant.
Add the chicken and remaining ground coriander, coating everything with the herb paste.
Add water and cinnamon stick, then cook for 30-40 minutes.
Stir in the potatoes and continue cooking until the chicken is tender and the potatoes can be easily pierced with a fork.
Pour in coconut milk, reduce heat and simmer until slightly thickened.
Season to taste and serve hot with neer dosa or rice.
Swaps, Serves & Storage
Can I make this recipe in a pressure cooker?
A pressure cooker is the easiest way to make this recipe as you’ll get perfectly cooked chicken in half the time. Cook the chicken for one whistle, then release the pressure and add the potatoes. Close the lid and cook for a second whistle.Can I make this with boneless chicken?
While the bones add an incredible depth of flavour to the curry, it can be a time consuming process. Swap for skinless, boneless chicken thighs and reduce the cooking time by 20-30 minutes for an easier alternative.Can I add more coconut milk to the recipe?
I like how this recipe has a the mild coconutt-y finish at the end, but doesn’t overpower the gravy. If you love coconut or want a creamier base, feel free to use the whole can. You might want to blend an additional chilli into the spice paste if you’d prefer a spicier curry.
How long can I store this chicken curry?
This chicken can be store in the fridge for a week - the flavours will develop over time and taste better! You can also freeze it for up to 4 months.Can I make the spice paste ahead of time?
I love making this paste fresh because of the herbs in it, but if you do make it ahead of time, freeze in ice cube trays, then pop into a zip lock back for convenience.
Check out my other chicken recipes -
