Kori Curry (mangalorean Chicken Curry)

Kori Curry, also known as Mangalorean Chicken Curry, is a traditional dish from the Dakshina Karnataka Cuisine. This flavorful curry is made with a blend of aromatic spices and coconut, creating a rich and delicious gravy that pairs perfectly with steamed rice or neer dosa.

Kori Curry (mangalorean Chicken Curry)

Ingredients

  • 1 kg chicken, cut into pieces
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 1/2 cup grated coconut
  • 1-inch ginger, grated
  • 4-5 garlic cloves, minced
  • 2-3 green chilies, slit
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1-inch cinnamon stick
  • 3-4 cloves
  • 2-3 cardamom pods
  • 1 sprig curry leaves
  • 1/4 cup fresh coriander leaves, chopped
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Heat oil in a large pan and add cumin seeds, cinnamon, cloves, and cardamom. Sauté until fragrant.
  2. Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown.
  3. Next, add the chicken pieces and cook until they are no longer pink.
  4. Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for a few minutes.
  5. Add the grated coconut and mix well. Pour in enough water to cover the chicken and season with salt.
  6. Cover the pan and simmer for 20-25 minutes until the chicken is cooked through and the curry thickens.
  7. Garnish with fresh coriander leaves and serve hot with steamed rice or neer dosa.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Large pan Chopping board Knife Grater Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Kori Curry with steamed rice, neer dosa, or appam for a delicious meal.

Tips & tricks

For a richer flavor, you can also add a splash of coconut milk towards the end of cooking.

Cost

$15