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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Mangalorean Chicken Curry

Kori Gassi

(45 reviews)
"

This recipe is a family treasure, bringing the lush flavors of Mangalore to our table. The combination of spices and the silky coconut milk create a symphony of flavors that is truly unforgettable.

"
Mangalorean Chicken Curry
Prep time:20 mins
Cook time:50 mins
Total time:1 hr 10 mins

Protein

40g

Carbs

12g

Fat

38g

Calories

550 kcal

Servings:
4
Gluten Free

Ingredients

boneless chicken thighs1.50 pounds
(cut into bite-sized pieces)
coconut oil3 tbsp
yellow onions2 medium
(finely chopped)
curry leaves12
(fresh)
garlic6 cloves
(minced)
fresh ginger1 tbsp
(grated)
tamarind paste2 tbsp
coconut milk1 cup
water1 cup
saltto taste
fresh cilantrofor garnish handful
(chopped)

Spices

coriander seeds2 tsp
dried red chilies4
(adjust to taste)
black peppercorns1 tsp
fenugreek seeds0.50 tsp
ground turmeric1 tsp

Directions

Prepare the Masala Paste

  1. In a dry skillet over medium heat, toast coriander seeds, dried red chilies, black peppercorns, and fenugreek seeds until aromatic, about 3 minutes.
  2. Allow to cool, then transfer to a blender with turmeric and a splash of water to form a smooth paste.
Chef's tip: Roasting the spices deeply enhances their flavors, which is essential for this curry's depth.

Cook the Base

  1. Heat coconut oil in a large pot over medium heat. Add onions and sauté until golden brown, about 10 minutes.
  2. Stir in curry leaves, garlic, and ginger. Cook for another 2 minutes until fragrant.

Simmer the Chicken

  1. Add the prepared masala paste to the pot and cook for 3–4 minutes until the oil separates.
  2. Add chicken pieces, stirring to coat in the spice mixture. Cook for 5 minutes.
  3. Pour in tamarind paste, coconut milk, and water. Stir well, and bring to a simmer.
  4. Cover and cook on low heat for 30 minutes, until the chicken is cooked through and tender.
Chef's tip: Low and slow is the key here to allow the chicken to absorb all the flavors.

Finish and Serve

  1. Season the curry with salt to taste.
  2. Garnish with fresh cilantro and serve hot with steamed rice or neer dosa.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.