Chili Coconut Chicken (Mangalorian Murgh Gassi)

Mangalorean cuisine is influenced by the various regional cuisines of South India. This dish is great with basmati rice. You can buy curry leaves at some Indian markets and online.

Serves: 4Hands-on: 55 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ½ tsp. black mustard seeds
  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds
  • 3 Tbsp. vegetable oil
  • 8 curry leaves
  • 2 medium red onions, peeled and finely chopped
  • 2 tsp. ginger-garlic paste
  • 3 dried red chilies, roughly pounded
  • ½ tsp. turmeric powder
  • ½ tsp. salt
  • 1½ lbs. boneless, skinless chicken breast, cubed
  • 1 cup light coconut milk

Directions

  • In a small skillet on medium heat, dry roast the mustard seeds, cumin seeds, and coriander seeds. When the spices release their aroma, remove from heat and let cool. In a spice grinder, grind to a coarse powder. Set aside.
  • In a large skillet, heat the oil on medium. Add the curry leaves and the onions; sauté for about 1 minute.
  • Add the ginger-garlic paste and red chilies. Sauté on medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.
  • Add the ground spices, turmeric powder, and salt; sauté for 1 minute.
  • Add the chicken pieces and sauté for about 10 minutes. Add about ½ cup of water, cover, and simmer for about 15 minutes or until the chicken is cooked through.
  • Add the coconut milk and simmer on low heat for about 5 minutes. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • ½ tsp. black mustard seeds
  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds
  • 3 Tbsp. vegetable oil
  • 8 curry leaves
  • 2 medium red onions, peeled and finely chopped
  • 2 tsp. ginger-garlic paste
  • 3 dried red chilies, roughly pounded
  • ½ tsp. turmeric powder
  • ½ tsp. salt
  • 1½ lbs. boneless, skinless chicken breast, cubed
  • 1 cup light coconut milk

Directions

  • In a small skillet on medium heat, dry roast the mustard seeds, cumin seeds, and coriander seeds. When the spices release their aroma, remove from heat and let cool. In a spice grinder, grind to a coarse powder. Set aside.
  • In a large skillet, heat the oil on medium. Add the curry leaves and the onions; sauté for about 1 minute.
  • Add the ginger-garlic paste and red chilies. Sauté on medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.
  • Add the ground spices, turmeric powder, and salt; sauté for 1 minute.
  • Add the chicken pieces and sauté for about 10 minutes. Add about ½ cup of water, cover, and simmer for about 15 minutes or until the chicken is cooked through.
  • Add the coconut milk and simmer on low heat for about 5 minutes. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat17g
Saturated Fat4.5g
Cholesterol125mg
Sodium380mg
Total Carbohydrate10g
Dietary Fiber2g
Sugars4g
Protein40g