Mangalorean Curry Recipe

Mangalorean Curry Recipe

serves 4 to 5

Shopping List*

  • 1 ½ to 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion
  • 1-inch cube ginger
  • 4 cloves garlic
  • 1 lime
  • 1 can coconut milk
  • 1 tbs butter
  • vegetable oil
  • salt
  • chopped cilantro for garnish (optional)

*see Variations below




Cut chicken into 1 ½ inch pieces. Mix with 1 teaspoon salt, 1 tablespoon lime juice and 1 tablespoon oil. Set aside.


Peel and finely chop onion. Heat 1 tablespoon oil in pan on medium. Add WHOLE SPICES, stir 1 minute, then add onion. Sauté 7 - 10 minutes until lightly browned. While onion is frying, peel and finely grate ginger and garlic.


Add to ginger and garlic to pan and sauté 1 minutes. Add MASALA POWDER, butter, and 2 tablespoons water. Sauté 2 minutes.


Add chicken and sauté 5 minutes. Add coconut milk and ¼ teaspoon salt; stir well. Cover and simmer 10 minutes or until chicken cooked through; stir occasionally.


Add salt to taste. Garnish with chopped cilantro if desired.

Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.



to make vegan/vegetarian, substitute:

  • non-dairy spread or vegetable oil for butter
  • 1 block extra-firm cubed tofu or plant-based "chicken" for chicken
  • add 2 cups cooked green beans, broccoli, potatoes or vegetable of choice with coconut milk for a one-pot meal
for an extra-rich flavor, substitute ghee for butter (use vegetable oil as directed)
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