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Bunt Chicken Curry


Bunt Chicken Curry

Bunt Chicken Curry



Recipe Cook Time


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


Grind together the red chillies, fenugreek seeds, coriander seed, saffron, cumin seeds, rice, the 3 stalks of curry leaves and garlic.

Marinate the chicken in the ground masala for about 15 minutes.

Place the chicken in a pan along with the sliced onion, salt and half the coconut milk.

Cook till chicken is tender.

Add the rest of the coconut milk and simmer for a few minutes.

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.

Add the pulp of the tamarind into the curry simmer a minute or so and serve hot.

Key Ingredients: Chicken, onion, salt, coconut milk, red chilli, fenugreek seeds, coriander seeds, saffron, cumin seeds, rice, curry leaves, cloves, garlic, vegetable oil, tamarind