How to make Mangalorean Chicken Curry – Recipe

Life Style

April 1, 2025

How to make Mangalorean Chicken Curry – Recipe

Mangalore Chicken Curry (Koli Gassi) is a delicious, aromatic dish from the coastal region of Mangalore, Karnataka, India. With tender chicken simmered in rich coconut-based gravy, this curry combines a unique blend of roasted spices, curry leaves, and spicy tamarind and vinegar.

Served with steamed rice or neer dosa, this dish is a perfect example of the bold, hearty flavors of Mangalore cuisine and is a great representation of the region’s love for fresh ingredients and coastal influences.

How to make Mangalorean Chicken Curry

Mangalore Chicken Curry, also known as Koli Gassi, is a popular and delicious dish from the coastal region of Mangalore, Karnataka, India. This curry is a prime example of Mangalore cuisine, known for its rich spices, fresh ingredients, and distinctive coastal flavors.

The dish consists of tender pieces of chicken cooked in a flavorsome, spicy coconut-based sauce, creating a perfect balance of hot, sweet, and sour. What makes Mangalore chicken curry unique is its blend of toasted spices, fresh coconut, the spicy flavors of tamarind and vinegar, and often the addition of fragrant curry leaves.

Chicken Ghee Roast

source: swatinasi.net

It is usually served with steamed rice or neer dosa (a rice-based soft crepe), making for a comforting and satisfying meal. The curry not only reflects Mangalore’s rich cultural heritage, influenced by its diverse trade and colonial history but also represents the region’s love for coconut and spices.

A popular dish in South India, Mangalore chicken curry is a staple for family gatherings, special occasions, and everyday meals, offering a true taste of Mangalore’s coastal cuisine.

Key Features of Mangalore Chicken Curry

Coconut Base: Coconut is a key ingredient in Mangalore cuisine, especially chicken curry. Coconut can be used in two ways, freshly grated or desiccated, which gives the curry a creamy and rich texture. Coconut oil adds extra flavor.

Spices: Mangalore chicken curry contains a range of roasted spices blended into an aromatic masala. These spices give the curry its earthy, smoky, and warm characteristic flavor. Dry roasting spices is an essential step to intensify their flavor.

Tamarind or vinegar: Tamarind or vinegar is often added to curries to balance the heat and give them a spicy flavor. Often used in traditional Mangalore recipes, tamarind adds a slight sourness to the rich base of coconut and spices.

Curry leaves: These aromatic leaves are a hallmark of South Indian cuisine, especially Mangalorean cuisine. They are used to both flavor and garnish curries, adding a fresh lemon flavor that enlivens the dish.

Rice or Neer Dosa: Curries are traditionally served with steamed rice, a staple of South Indian cuisine, or Neer Dosa, a thin, soft crepe made with rice flour. Neer dosa is particularly popular in Mangalore and is the perfect way to enjoy rich curries.

History and Cultural Significance

Mangalore chicken curry is part of Mangalore cuisine (also known as Tuluva), which is influenced by indigenous South Indian traditions and various other global influences due to Mangalore’s history as a coastal trading port.

The region has been exposed to Portuguese, Arab, and even European culinary traditions, which is reflected in the use of ingredients such as coconut, vinegar, and various spices.

Mangalore’s coastal location also plays a significant role in its cuisine. Fresh seafood, coconut, and rice are central to the region’s diet. Although chicken curry is less common than seafood dishes, it is a popular home-cooked dish for Mangalore residents.

Over time, the recipe has been refined and different households have added their own twists on the ingredients and cooking methods, but the basic elements of curry remain the same.

Preparation Process

Roasting Spices: Dry roasting whole spices like coriander seeds, cumin seeds, black pepper, cardamom, cloves, and cinnamon is an important technique. This process extracts the oils from the spices and enhances their flavor and aroma.

After roasting, the spices are ground into a paste along with coconut to form the base of the curry. Roasting ensures that the spices do not taste too strong and gives the curry a deep, rich flavor.

Making Masala Paste: Mix the roasted spices with fresh or desiccated coconut to make a smooth masala paste. A combination of grated coconut and spices like turmeric, coriander, and cumin gives Mangalorean chicken curry its creamy texture and complexity.

Cooking the chicken: Chicken is usually fried in masalas and then liquid (usually water) is added to make the curry. This step ensures that the chicken absorbs the flavor of the spices. Some recipes call for marinating the chicken in yogurt or lemon juice beforehand, but marinating is optional in traditional recipes.

Simmering the curry: After the chicken is added to the paste, it is simmered in a little water (or stock). As it simmers, the chicken will soak up the rich, flavorful coconut sauce. You can adjust the thickness of the curry by varying the amount of water depending on your personal preference.

Final touches: Before serving, give the curry leaves a final touch in hot coconut oil and pour it over the curry. This enhances the curry’s aroma and gives it an extra kick of flavor just before serving.

Suggested serving: Mangalore chicken curry is usually served with steamed rice to sop up the spicy gravy. Alternatively, it can be served with neer dosa, a thin rice crepe that is soft and perfect for dipping into the curry.

Regional variations

While the basics of curry remain the same, variations arise based on region and personal taste. Some variations include:

Use of vinegar or tamarind: Depending on the household and region, some cooks use tamarind for sourness, while others use vinegar. Vinegar gives the dish a sharp flavor, while tamarind adds a more delicate, fruity sourness.

Use of different meats: The most common protein source used in this curry is chicken, but variations of the recipe can be made using mutton, beef, and even fish, especially in coastal regions where seafood is eaten in large quantities.

Vegetarian version: A vegetarian version of Kori Gassi can also be made by substituting vegetables such as potatoes, eggplant, and mushrooms for the chicken.

Nutritional information Chicken: Chicken is rich in protein and also contains important vitamins such as niacin (vitamin B3) and vitamin B6. It also contains minerals such as phosphorus and selenium.

Coconut: A good source of healthy fats (medium chain triglycerides or MCTs), fiber, and antioxidants. Coconut also imparts a subtle sweetness that balances the spicy flavor of the curry.

Spices: Many of the spices used, such as turmeric and black pepper, have anti-inflammatory and antioxidant properties.

Curry Leaves: Curry leaves are rich in Vitamins A and C and are known to aid digestion and have anti-inflammatory properties.

Conclusion

Mangalore Chicken Curry is more than just a meal; it reflects the rich cultural heritage of the Mangalore region. The use of fresh local ingredients like coconut, curry leaves, and a variety of roasted spices results in a deliciously aromatic dish.

Whether eaten with rice or neer dosa, this curry is sure to give you a taste of the rich, satisfyin,g and unforgettable flavors of coastal South India.

FAQs

1. short note on Mangalorean Chicken Curry

Mangalore Chicken Curry, also known as Koli Gassi, is a popular and delicious dish from the coastal region of Mangalore, Karnataka, India.

This curry is a prime example of Mangalore cuisine, known for its rich spices, fresh ingredients, and distinctive coastal flavors.

The dish consists of tender pieces of chicken cooked in a flavorsome, spicy coconut-based sauce, creating a perfect balance of hot, sweet, and sour.

What makes Mangalore chicken curry unique is its blend of toasted spices, fresh coconut, the spicy flavors of tamarind and vinegar, and often the addition of fragrant curry leaves.

2. short note on Roasting Spices

Dry roasting whole spices like coriander seeds, cumin seeds, black pepper, cardamom, cloves, and cinnamon is an important technique. This process extracts the oils from the spices and enhances their flavor and aroma.

After roasting, the spices are ground into a paste along with coconut to form the base of the curry. Roasting ensures that the spices do not taste too strong and gives the curry a deep, rich flavor.

3. short note on History and Cultural Significance

The region has been exposed to Portuguese, Arab, and even European culinary traditions, which is reflected in the use of ingredients such as coconut, vinegar, and various spices. Mangalore’s coastal location also plays a significant role in its cuisine.

Fresh seafood, coconut, and rice are central to the region’s diet. Although chicken curry is less common than seafood dishes, it is a popular home-cooked dish for Mangalore residents. Over time, the recipe has been refined and different households have added their own twists on the ingredients and cooking methods, but the basic elements of curry remain the same.

4. short note on Cooking the chicken

Chicken is usually fried in masalas and then liquid (usually water) is added to make the curry. This step ensures that the chicken absorbs the flavor of the spices. Some recipes call for marinating the chicken in yogurt or lemon juice beforehand, but marinating is optional in traditional recipes.

5. short note on Simmering the curry

After the chicken is added to the paste, it is simmered in a little water (or stock). As it simmers, the chicken will soak up the rich, flavorful coconut sauce. You can adjust the thickness of the curry by varying the amount of water depending on your personal preference.