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Bunt Chicken Curry

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Bunt Chicken Curry
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  • This is a Mangalorean home recipe from the Bunt community, of a spicy chicken curry dish eaten with pulao.


  • 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


  1. Grind together the red chillies, fenugreek seeds, coriander seed, saffron, cumin seeds, rice, the 3 stalks of curry leaves and garlic.
  2. Marinate the chicken in the ground masala for about 15 minutes.
  3. Place the chicken in a pan along with the sliced onion, salt and half the coconut milk.
  4. Cook till chicken is tender.
  5. Add the rest of the coconut milk and simmer for a few minutes.
  6. 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.
  7. Add the pulp of the tamarind into the curry simmer a minute or so and serve hot.