Mangalore’s Top 5 Chicken dishes you must try!!

Chicken Pulimunchi

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I would recommend this curry to all tangy nourishment darlings.. !!! !!! puli-meaning sour and munchi meaning chilly in tulu, is a dish that is tangy and also zesty. The curry is originally a more profound brownish red in color… .The colour primarily relies on upon the red chilli's and the tamarind included. Pulimunchi is likewise prepared with fish or prawns. Initially this curry is set up to have a thick sauce, and just when wanted to be eaten with rice is this made runny as a curry. You may ponder from the shade of the curry that most Indian curry's appear to be identical,  however trust me once you eat them they are very unique in relation to each other..

Chicken Sukka

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A standout amongst the most well known Mangalorean dishes is the Chicken Sukka. It is otherwise called Mangalorean culinary diamond. it is likely made by every mangalorean community in varied degrees of spiciness. The spiciest I suppose is made by the Bunt community, renowned for their flavorful zesty nourishment.

Kori-meaning chicken in Tulu and Sukka stands for a dry preparation which is accomplished by including a fair amount of coconut, which gives this preparation a particular coastal flavor.

Chicken Sukka turns out to be an equally satiating dish. And rightfully so, Mangalorean Chicken Sukka is loved immensely by the Mangalorean community. Chicken Sukka is a dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions.

Mangalorean Chicken Sukka  ends up being a similarly satisfying dish. What's more, rightfully along these lines, Mangalorean Chicken Sukka is adored by vast Mangalorean group.

Sukka is a dry dish made utilising crisp chicken, masalas, grated fresh coconut and it is liberally tempered using ghee and also onions.

This chicken preparation can be or rather should I say must be relished with Neer Dosa. No other accompaniment or bread recipe would do justice to Kori Sukka as much as Neer Dosa. The combination is just unbeatable.

This chicken dish can be or rather should I say must be savoured with Neer Dosa. No other backup or bread recipe would do equity to Kori Sukka as much as Neer Dosa. The blend is quite phenomenal.

Somewhat spicy, Mangalorean Chicken Sukka would satisfy your taste buds

Chicken Kori Rotti

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Kori Rotti is one of Mangalore's sub cooking styles - Bunt food which is one of India's most alluring and delectable foods. All things considered, as you most likely are aware 'Kori Rotti' is a combo dish. Its a fiery chicken curry eaten with flat, crispy and slender rice crepes.

Customarily, these rice crepes used to be prepared by women in their own particular homes, however because of mechanisation and modernisation, they are manufactured and sold commercially. Since a pack of "Rotti" is accessible at a nominal cost in Mangalore.

And, it's one of a kind. Because unlike everything else which is either had with rice or chapatis, there's an extraordinary firm rice rotti that the curry is spooned over. It's untidy business. You take the rotti, crush it gently on your plate and after that pour all the curry over it. Give it a chance to sit for a moment (only if you can wait that long) till you have both crispy bits and wet bits and begin eating. With your hands.

Yeas!! WITH YOUR HANDS, NO Spoon's ALLOWED!

Chicken Ghee roast

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A Mangalorean delicacy, Chicken Ghee Roast, is an exemplary formula among South Indian chicken dishes. Its beginnings backpedal to a residential community, Kundapur, near Mangalore. You will locate this fascinating chicken dish on practically every Mangalore restaurant  menu. Fiery, tart and zesty with an unmistakable kind of ghee broiled flavors, this credible home style chicken dish is not for the weak hearted.

And keeping in mind that Mangalorean cooking utilises coconut liberally in their sustenance, the ghee roast is very one of a kind in that way. This one in a perfect world is not cooked in coconut oil, or uses coconut.

Attempt the Ghee Cook if you've never eaten it before- however it's unquestionably not something you can eat regularly as it is to a great degree rich on account of the ghee. An impeccable backup to Neer Dosa, Dosa, Boiledd Rice or even Chapatis and an immaculate party dish.

Chicken Green Masala

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This flavourful and fragrant hot green curry is another Mangalorean classic. It is utilised regularly in Mangalorean cuisine. It is so adaptable, it can be produced using Chicken, Lamb, Minced meat, Prepared Fish, Vegetable, Seared Meat Steaks....the choices are perpetual.

The awesome mix of crisp coriander leaves, mint leaves, green chillies and entire flavors adds such a great amount to the flavor.

It gets the name green masala from the greenish colour that's obtained from the ingredients, i.e coriander and mint leaves which are used in abundance.

Barpe!!

P.S : Chicken Pulimunchi tastes best in Wine Gate, so does Sukka. you can also try Fish Joints like Machli, Bappamas and Girimanjas for both Pulimunchi & Sukka. Almost every mangalorean non veg restaurant serve them,

Kori Rotti is available in Hotel Kori Rotti, Wine Gate, Tandoor etc

Chicken Ghee Roast, as mentioned is available in almost all the Hotels around Mangalore. As per knowledge and taste matters, Hotel Maharaja and Abhiman in Mangalore city. not to forget Shetty's Hotel in Kundapura, is the best for this dish.

Green Masala, both in chicken Maya Inetrnational;, Maharaja, Abhiman, WineGate and many other places which I'm not recollecting at this point. will update soon