Entree: India – Mangalorean – Kori Ajadina (A spicy, dry Mangalorean-style coconut and spice chicken fry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 2 lb (900 g) bone-in chicken, cut into 8 pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) garlic, minced
- 10–12 curry leaves
- 1/2 tsp (1 g) turmeric powder
- 1–2 tsp (4–8 g) Kashmiri red chili powder or paprika for color and heat to taste
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) black pepper, freshly ground
- 3/4 cup (60 g) fresh grated coconut
- 6 dried red chilies, seeded (adjust for heat)
- 1 tsp (5 g) coriander seeds
- 1/2 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds (optional)
- 1–2 tsp (5–10 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water, or as needed
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Dry-roast the grated coconut, dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds in a skillet over medium heat until the coconut is golden and the spices are fragrant, about 4–6 minutes; cool slightly and grind to a coarse paste with 1–2 tbsp (15–30 ml) water.
2. Heat 3 tbsp (45 ml) oil in a heavy pan over medium-high heat. Add sliced onion and sauté until deep golden, about 8–10 minutes.
3. Add minced ginger and garlic and sauté 1–2 minutes until raw aroma diminishes. Stir in curry leaves and cook 30 seconds.
4. Add turmeric, red chili powder, ground coriander, ground cumin, and black pepper; fry the spices briefly until they bloom, about 30 seconds.
5. Add the chicken pieces and salt; sear on high heat 3–4 minutes per side until lightly browned.
6. Stir in the ground coconut-spice paste, tamarind paste or lemon juice, and 1/2 cup (120 ml) water. Bring to a simmer, cover, and cook over medium-low heat until chicken is cooked through, about 18–20 minutes.
7. Remove the lid and increase heat; cook uncovered, stirring occasionally, until the sauce reduces and the chicken is coated in a thick, mostly dry masala, about 6–8 minutes.
8. Adjust salt and heat, finish with chopped cilantro, and serve hot with steamed rice or local flatbreads.