A Mangalorean chicken curry is a coastal Karnataka dish of chicken cooked with coconut and roasted red chillies, giving a sauce that is rich, deep red and warming rather than fiercely hot. Our Mangalorean Chicken (£16) is made with coconut and byadgi chillies, and it is one of the dishes The Infatuation picked out when it reviewed us.
At a glance
- À la carte: Mangalorean Chicken, £16
- A main course choice on the early dinner (from £27) and weekend set lunch (from £21)
- Key flavours: coconut and byadgi chillies
- Not marked spicy; allergen listed on the menu: mustard
Where does Mangalorean cooking come from?
Mangalore, now officially Mangaluru, is a port city on the coast of Karnataka in south-west India, between the Arabian Sea and the hills of the Western Ghats. The surrounding coastal region is home to several communities, including Tuluva, Bunt, Konkani, Beary and Mangalorean Catholic families, and each has its own kitchen traditions.
What links them is the landscape. Coconut palms, rice paddies and the sea shape everyday cooking, so coconut in many forms, seafood, rice and sour notes from tamarind or kokum turn up again and again. Spice pastes are frequently made by dry-roasting whole spices and chillies, then grinding them with coconut. That roasting step is a big part of the region's flavour: toasty and fragrant rather than raw.
Famous Mangalorean chicken dishes
Chicken dishes from the region are well known across India. Kori gassi is a chicken curry in a coconut-based sauce, traditionally eaten with crisp rice wafers or thin rice pancakes. Chicken sukka is a drier version where the masala clings to the meat, and ghee roast, a tangy, chilli-red preparation finished in clarified butter, is associated with the same coastline. Recipes vary widely between families and communities, so there is no single "correct" version.
What are byadgi chillies?
Byadgi chillies take their name from the town of Byadgi in Karnataka, home to one of India's best-known chilli markets. They are long, wrinkled and deep red, and they are prized for colour more than heat.
That matters in a dish like this. Byadgi chillies give the curry its striking brick-red colour and a gentle, rounded warmth, so the sauce looks bold but stays approachable. Compare that with the Kashmiri chilli, another colour-first chilli, which we use in dishes such as the Homestyle Lamb Curry and Prawn Curry.
What does our Mangalorean chicken curry taste like?
The menu describes it simply: succulent pieces of chicken with coconut and byadgi chillies. Expect a sauce that is creamy from the coconut, warm and slightly smoky from the chillies, and savoury enough to carry plenty of rice.
It is not one of the dishes marked spicy, so it suits guests who like flavour without fire. If you want more heat, the Lamb Sukke (£18) or Southern Spiced Chicken (£16) are both marked spicy. If you want something milder still, the Pistachio Chicken Curry (£16) is listed as mild.
Critics have noticed it. The Infatuation highlighted the Mangalorean chicken curry in its review, alongside the Patra Chaat, Methi Malai Chicken Tikka and Dal Makhani.
Where can you order Mangalorean chicken?
- À la carte, £16: in the chicken section of the main menu, at every service.
- Early dinner: one of the main course choices, served with steamed rice or naan, every day from 5.30pm to 6.30pm. Two courses are £27 and three are £33 on the early dinner menu.
- Weekend set lunch: a main course option on Saturday and Sunday, at £21 for two courses or £25 for three. See the set lunch menu.
- At home: you can also order online for collection or delivery. Our delivery and takeaway guide explains how it works.
What goes best with a Mangalorean chicken curry?
Rice and breads
On the coast, curries like this are almost always eaten with rice, and that is still the best match. Steamed Rice (£3.50) lets the sauce lead, while Saffron Pulao (£4) adds fragrance. For bread, a Butter Naan (£3) or a flaky Laccha Paratha (£4) is ideal for mopping up.
Side dishes
Keep the coastal theme going with Asparagus Poriyal (£9), tempered with mustard and curry leaves and finished with coconut. Dal Tadka (£11) adds a lighter, tangy contrast, and a Raita (£4) cools things down.
Wine, beer and soft drinks
Coconut and gentle chilli warmth sit well with aromatic white wines that have a little texture. These are all on our wine list:
| Drink | Why it works | Price |
|---|---|---|
| Domaine de Vedilhan Serica, Viognier | Peachy, rounded fruit to match the coconut | £9 glass / £33 bottle |
| Estate Riesling, Dreissigacker | Bright acidity that refreshes between mouthfuls | £55 bottle |
| Sauvignon Blanc, Grover's | An Indian white, from Karnataka itself | £10 glass / £41 bottle |
| Casal Mendes Rosé, Bairrada | A light, easy rosé for warmer evenings | £7 glass / £26 bottle |
| White Rhino IPA | Aromatic Indian craft beer with spice | £5.95 |
Grover's wines come from Karnataka, the same state as Mangalore, which makes for a neat pairing. Without alcohol, the Kokum Sharbat (£7) brings in kokum, a sour fruit used along this coastline. For more matches, see our drinks menu.
Exploring more coastal dishes
If you enjoy this curry, the seafood section is a good next step: the Prawn Curry (£20) with Kashmiri chilli, coconut and tamarind, or the Panfried Seabass & Mixed Seafood (£20) with mustard, lime leaves, coconut milk and raw mango. Start the meal with Patra Chaat, another dish from India's west coast, and our guide to ordering on a first visit shows how to build a balanced meal around it.
Plan your visit
Mangalorean Chicken is on the menu at every dinner service and at weekend lunch. Book a table online, and find directions from Putney Bridge station on our visit page.
Frequently asked questions
Is Mangalorean chicken curry spicy?
It is usually warm rather than very hot, because byadgi chillies are valued for colour more than heat. Ours is not marked spicy on the menu.
What is in Mangalorean chicken curry?
Mangalorean chicken curries are typically built on coconut and roasted red chillies. Our menu describes ours as succulent pieces of chicken with coconut and byadgi chillies.
How much is the Mangalorean Chicken at Pure Indian Cooking?
It is £16 on the à la carte menu, and it is also a main course choice on the early dinner and weekend set lunch.
Does the Mangalorean Chicken contain any allergens?
The menu lists mustard as an allergen for this dish. Always tell our team about any allergy when you order.
Book a table at Pure Indian Cooking
67 Fulham High Street, London SW6 3JJ · 020 7736 2521
