Mangalorean Recipes

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Home Mangalore/Goa Recipes Poultry Chicken Curry with Coconut Juice

Chicken Curry with Coconut Juice

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Quantity Measure Number Ingredients Number Description:
1 Large Chicken Clean and cut
0.5 units Coconut (Narial) Grind and extract juice
2 Salt-Spoon Salt For taste
0.5 units Coconut (Narial) Grind with masala
15 Nos. Chillies Red Dry Grind
6 Nos. Pepper Corns Grind
1 Teaspoon Jeera (Cumin Seeds) Grind
2 Tablespoon Coriander(Dhania) Grind
1 Inch Turmeric/Haldi Grind
6 Flakes/Cloves Garlic (Lason, Losun) Grind
1 Nos. Onion Grind
0.5 Teaspoon Mustard Seed (Sarson) Grind
4 Tablespoon Ghee For frying
1 Nos. Onion Slice and fry
200 Grams Potatoes Boil, peel and slice
A Little Vinegar For taste


Clean and cut the chicken into pieces.   Scrape the  coconut.  Grind half a coconut and extract  thick and thin juice,   The other half use for grinding all the other ingredients kept for grinding.  Retain the water used for cleaning the mixer bowl.    You can use ready to use coconut juice available in grocery shops.

Boil the chicken pieces in the thin coconut juice for about an hour, or till the meat becomes tender.

Heat ghee in a vessel, and fry, one sliced onion.   Then fry the masala.   Add the meat with its gravy, the masala water,  potatoes peeled and cut,, vinegar and salt to taste.   Add boiling water if you want to make the curry thin. Boil till the potatoes are cooked.   Lastly put the thick juice and simmer for fifteen minutes.

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