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