Platini’s Mangalorean Chicken Curry

1.5kg 50/50 chicken, diced
Dash of oil
2-inch cinnamon stick
4 cardamom pods
6 cloves
2 tbsp coriander seeds
3 tsp cumin seeds
1.5 tsp chilli flakes
10 curry leaves
1 tbsp mustard seeds
3 bay leaves
4 medium onions, diced
4 fresh tomato, diced
½ tsp garlic
½ tsp ginger
1 tablet of palm sugar
200ml water
1 tbsp turmeric powder
700ml coconut milk
100ml cream, whipping or double

1 tbsp turmeric
1 tbsp cumin seeds
1 tbsp ground coriander
1 tsp ginger
2 garlic cloves, crushed
2 tsp oil


Marinate the chicken in turmeric, cumin seeds, ground coriander, oil, seasoning, crushed garlic and leave for 1-2 hrs.

For the sauce, heat the oil in a pan and add the cinnamon stick, cardamom, cloves, coriander seeds, cumin seeds, chilli flakes, curry leaves, mustard seeds and bay leaves. Cook for 2-3 minutes until the mustard seeds start to pop.

Add the diced onions and cook for 10 minutes, until softened and well coloured. Add the diced tomatoes, garlic, ginger, palm sugar and water, and bring to a gentle boil. Add the turmeric powder and coconut milk then reduce to a simmer.

Blend the sauce until smooth. Add the marinated chicken to the sauce and cook for 25-30 minutes.

Finally add cream, check the seasoning and serve with rice.

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