Recipe: Bunt Chicken Curry

Udupi, 05 October 2016: A unique Mangalorean home recipe from the Bunt community, this spicy chicken curry dish is eaten with roti or pulao.




Grind together the red chillies, fenugreek seeds, coriander seed, saffron, cumin seeds, rice, the 3 stalks of curry leaves and garlic.

Marinate the chicken in the ground masala for about 15 minutes.

Place the chicken in a pan along with the sliced onion, salt and half the coconut milk.

Cook till chicken is tender.

Add the rest of the coconut milk and simmer for a few minutes.

To season, heat the 2 tbsp oil and add the 1 stalk of curry leaves, stir fry to mix well and add this to the chicken.

Add the pulp of the tamarind into the curry simmer a minute or so and serve hot.


1 kg chicken- skinned and cut into pieces

1/2 cup onions- sliced

1 1/2 tsp salt

1 1/2 coconut milk

25 long red chillies

10 short red chillies

1 tsp fenugreek seeds (methi dana)

2 1/2 Tbsp coriander seeds

1 pinch saffron

1 tsp cumin seeds

3 Tbsp rice- dry roasted

3 stalks curry leaves

6 cloves garlic- chopped

2 Tbsp oil

20 gm tamarind pulp


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