I serve this with basmati rice and a cabbage salad, which was dressed simply with lemon juice, salt, a pinch of sugar, black pepper, and oil in which I had fried some garlic, mustard seeds, and curry leaves (see the recipe below for the chicken - I just doubled that part, and put half into the salad - delicious!).           

Mangalorean Chicken Curry - Courtesy of the Washington Post

3 to 4 servings

This curry is typically served with neer dosas -- specialized Indian crepes prepared with rice -- or plain steamed basmati rice.

       1 tablespoon coriander seeds 

         

       1/2 teaspoon cumin seeds 

         

       1 teaspoon black mustard seeds* (may substitute brown or yellow mustard seeds) 

         

       5 or 6 cloves garlic, peeled and crushed 

         

       1 small onion, thinly sliced 

         

       1 cup grated coconut (fresh or frozen) 

         

       1/2 teaspoon ground turmeric 

         

       1 or 2 whole dried red chili peppers 

         

       1 tablespoon tamarind paste or concentrate 

         

       1 teaspoon salt 

         

       3/4 cup water 

         

       1 1/2 pounds chicken pieces, bone-in and skin-on 

         

       1 tablespoon vegetable oil 

         

       8 to 10 curry leaves



In a small, dry skillet over medium heat, toast the coriander, cumin and 1/2 teaspoon of the mustard seeds just until the spices begin to release their fragrance. Remove from the heat; transfer to a plate and set aside to cool.



In a food processor or using a mortar and pestle, grind the roasted spices until a powder forms. Add 3 to 5 cloves of garlic, onion, coconut, turmeric and chili peppers and process until a paste forms. Set aside.

In a bowl, combine the tamarind paste, salt and 1/4 cup of water until smooth. (May need to use additional water.) Stir into the coconut-onion paste to obtain a smooth consistency. In a medium skillet over medium heat, heat the sauce for 5 to 7 minutes, until the water evaporates completely and the sauce thickens.

Add the chicken pieces and cook, turning occasionally, until the chicken is fully cooked, about 25 minutes. Add the remaining 1/2 cup of water, stir and bring to a boil. Reduce the heat to medium-low and simmer for 5 to 7 minutes. Remove from the heat; remove and discard the cloves of garlic.

Heat the oil in a small skillet on medium heat. Add the remaining clove(s) of garlic and sauté until the garlic changes color, about 1 minute. Add the curry leaves and the remaining 1/2 teaspoon of mustard seeds and cook, stirring frequently, until the seeds begin to pop.

Pour the spiced oil mixture over the chicken. Serve hot.