Facebook Classic Mangalore Chicken Ghassi Recipe | The Spice Tailor

Classic Mangalore Chicken Ghassi

This is one of the most popular chicken curries in India and certainly on the Malabar coast. The slightly toasted flavour of coconut with the coastal flavours and spices is absolutely beautiful and a must try if you haven’t already. Indian chicken curries have always used whole chicken joints. Here we use poussin for that real chicken flavour. Also, using whole joints adds flavour as well as a better mouthfeel. If you prefer chicken, add in chicken thigh joints instead. Serve with rice or Indian flatbreads.
  • 2-3serves
  • 5mins prep
  • 25mins cook
This is one of the most popular chicken curries in India and certainly on the Malabar coast. The slightly toasted flavour of coconut with the coastal flavours and spices is absolutely beautiful and a must try if you haven’t already. Indian chicken curries have always used whole chicken joints. Here we use poussin for that real chicken flavour. Also, using whole joints adds flavour as well as a better mouthfeel. If you prefer chicken, add in chicken thigh joints instead. Serve with rice or Indian flatbreads.
Made with
Mangalore Roasted Coconut

Mangalore Roasted Coconut

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Ingredients

  • 1 packet The Spice Tailor Mangalore Roasted Coconut
  • 1 poussin jointed and skinned (ask you butcher) - or 5 small chicken thighs, skinned
  • 1 tbsp. vegetable oil
  • 100-150ml coconut milk, depends on how creamy you want it
  • Handful of fresh chopped coriander
  • A small handful of toasted desiccates coconut for garnishing (optional)

Method

  1. Heat the oil in a medium sized saucepan. Add the spices from the packet and sizzle for 20 seconds, adding the extra chilli for a further kick of heat if you want. Add in the chicken and let it brown on the bottom for a couple of minutes. Add in both sauces from the packet and bring to a gentle simmer.
  2. Turn the heat down to a low-ish setting and cook covered for 17-18 minutes for poussin - or 35-40 minutes for bone-in thigh - stirring often and checking there is enough water in the pan, but best if the chicken cooks in its own juices. Add a splash of water, if necessary.
  3. Take off the lid, and give the chicken a good stir. Add the coconut milk, if using (I add 100 ml). Bring to a simmer and cook for a few minutes or until the chicken is cooked through.
  4. Season to taste, stir in the coriander and serve. If you want, you can also sprinkle on a small handful of toasted desiccates coconut.

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