Nani’s Mangalorean Green Chicken Curry

Preparation time: 60-90 minutes | Serves: 4-6 people

My maternal grandparents live in Mangalore and I have fond memories of visiting them during every school holiday. Mangalore is a small town in South India and its 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 coconut chicken curry is a close second.

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 with this recipe.

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

• 1 small + 2 medium red onions

• 2-3 tbsps. coconut oil/ neutral oil

• Big handful fresh mint & coriander + more coriander to garnish

• 6-8 big cloves of garlic

• Thumb-sized piece of ginger

• 2 green chillies

• 1 small + 2 medium red onions

• 1 tomato, pureed

• 1 cinnamon stick

• 2 potatoes, peeled and cut into cubes

• 1/2 can coconut cream

• Salt, according to taste

Method

1. Wash and marinate the chicken with a splash of oil, 2 tsps each of coriander, turmeric and chilli powder. You can do this overnight or a minimum of 2 hours.

2. Heat a pan deep enough to fit the chicken. Pour 1 tbsp. of oil and fry 2 sliced onions until soft.

3. Blend fresh herbs, garlic, ginger, 1 small onion and green chilies. Add to pot with more oil. and cook until thickened.

4. Tip in the marinated chicken, coat with masala, then stir in tomato puree.

5. Pop in cinnamon stick and 2 cups of water to cover the chicken. Cook for 30-40 minutes, then add the potatoes and continue cooking until the chicken is tender and the potatoes can be easily pierced with a fork.

6. Reduce heat, add half can of coconut milk and season to taste.

7. Simmer until slightly thickened. Adjust spice level if desired and season according to taste. Serve hot with neer dosa or rice.

RECIPE NOTES

Swaps, Serves & Storage

1. 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.

2. 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.

3. How long can I store this chicken?
   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.

4. 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.