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Best Recipes, Healthy Eating, Mains

Chicken mangalorean

Chicken mangalorean
Ken Hively / Los Angeles Times

Los Angeles is a city proud of its spectacular range of ethnic foods and proud, too, that so much of it is authentic. When it comes to authenticity, however, a glaring exception is Indian curry. Oh, there are many dishes ... Read more

Active work time: 35 minutes | Total preparation time: 1 1/2 hours | Serves 6
  • 2 cloves garlic
  • 1 (1 1/2-inch) piece ginger root
  • 2 1/2 teaspoons oil, divided
  • 2 onions, cut in fine dice
  • 2 tomatoes, chopped
  • 1 (4-inch) cinnamon stick, broken in half
  • 6 cardamom pods
  • 10 whole cloves
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons salt
  • 2 pounds boneless skinless chicken thighs, cut in 2-inch pieces
  • 1/2 (13.5-ounce) can coconut milk
  • 1/2 cup water
  • 1 teaspoon black mustard seeds
  • 4 to 5 small dried red chiles
  • 15 to 20 fresh curry leaves

Step 1Combine the garlic and ginger with about 1 tablespoon of water in a small food processor and process to a paste. Set aside.

Step 2Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onions, tomatoes, garlic and ginger paste, cinnamon stick, cardamom pods, cloves, cumin seeds, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally.

Step 3Add the chicken and stir to mix with the spices. Cook 15 minutes uncovered, stirring occasionally, then cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes.

Step 4Meanwhile, heat the remaining 1 1/2 teaspoons of oil in a skillet over high heat until very hot.Add the mustard seeds (be careful, they'll pop out of the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away; the chiles should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer.

Note: This is from Surya restaurant.


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