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INDIA | Quilon, St. James' Court, Taj Hotel London

INDIA | Quilon, St. James' Court, Taj Hotel London | The second blog in our Flavours of the Holiday Season Series

Chef Sriram Aylur is passionate about the philosophy behind Quilon – a passion for progressive Indian South West coastal cuisine, a dedication to the freshest ingredients and a playful desire to blend traditional home-cooking with modern dishes for a thrilling and unique dining experience.

Mangalorean Chicken Curry

(Kori Gassi)


600g Chicken (boneless, cut into 1½ inch cubes)

200g Fresh grated coconut

1 tbsp Oil to fry the spices

10 Red chillies (preferably Bydagi if not Kashmiri)

1 tsp Whole peppercorn

1 tsp Cumin seeds

2 tbsp Coriander seeds

½ tsp Turmeric powder

2 tbsp Tamarind (soaked in warm water and pulp extracted)

For Tempering

(A method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma and flavour of spices and herbs then carry this essence with it when it is added to a dish).

2 tbsp Oil or ghee (clarified butter)

¼ tsp Cumin seeds

50g Onion (finely chopped)

Few curry leaves       

Salt to taste

For Coconut Masala

Heat 1 tbsp oil in a pan and fry the red chillies, remove to a clean bowl. In the same pan, fry separately the peppercorn, cumin seeds and coriander seeds, remove to the same bowl. Put these roasted spices in a grinder or food processor along with the grated coconut and grind to a smooth paste, adding a little water from time to time. Remove and keep aside.

For Chicken

  1. Heat the oil or ghee in a deep pan and add the cumin seeds. When it sizzles add the finely chopped onion and fry till golden brown.
  2. Add the curry leaves and turmeric powder and stir. Stir in the ground spices (coconut masala) and add one cup of water together with extracted tamarind pulp and salt to taste. Bring to the boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
  3. Add the chicken cubes, stir and simmer until the chicken is cooked and the gravy is fairly thick.

This recipe is for medium spice lovers; you can reduce or increase the chillies to your taste.

Make sure you check back tomorrow for the next blog in the series.

Written by Chef Sriram Aylur at Quilon, St. James Court, Taj Hotel London

See our Flavours of the Festive Season Pinterest board.

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