Mangalorian Spicy Chicken

This recipe is an adaption from HerWorld Cookbook ,one of which has been in my collection for some years now. I have prepared this dish a various number of time and proved successful and tasty.As usual I have added some ingredients to make it more a malaysian flavour and have changed slightly on the measurements.Sharing this recipe with all of you.


1.5kg chicken (clean and cut into 16 pieces or smaller)
4 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek
2 large onions (chopped)
11/2 tsp cumin seeds
3 sprigs curry leaves
1 tsp garlic paste
2 tsp ginger paste
½ tsp turmeric powder
2 tbsp chicken curry powder/coriander powder
2 tsp ground black pepper
11/2 tbsp chilli powder
2 lemon grass (crushed)
2 cups of coconut milk
Salt to taste

Heat oil in a pan.Fry mustard seeds,fenugreek,cumin seeds and curry leaves.Add in onions and stir fry further until fragrant.Add garlic and ginger paste and saute for another 2 minutes.Mix all the powders together in a bowl.(turmeric powder,mutton curry powder,black pepper powder and chilli powder).Put in chicken in the pan and add in all the powders.Mix well and fry for 3 minutes.Do this in a fast motion.If the ingredients are too dried you can sprinkle some water.Once the chicken is well coated with all the ingredients leave to cook with 1 cup of water in medium flame.Add coconut milk and salt to taste.Cook till almost dry. Dish out.

Serve with rice,briyani,tomato rice etc.

The above recipe is heading its way to the event Cooking With Seeds-Fenugreek started by Priya of Priya Easy Tasty Recipes and at present hosted by Denu Food.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier, May 2014


  1. Hi! I love to eat, regardless it is Indian, Chinese or Malay cuisine! I never cook Indian food before, but your Mangalorian spicy chicken does look nice! Yummy!

  2. wow..nice recipe...looks yummy..thanks for sending it the the cws event !


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