Mangalorean Chicken Curry
With its coconut and chili-based sauce, this dish is a little bit spicy, a little bit sour, and all flavorful. Chef Gaurav browns pieces of juicy, tender chicken thighs in ghee (aka clarified butter), then slow-simmers them in the rich, aromatic sauce. It’s built the traditional way, starting with toasted spices—chiles, cumin, and coriander—then enriched with coconut. The accompanying rice is another South Indian staple—studded with crunchy fried peanuts and fragrant with toasted spices and fresh lemon juice.
Nutritional facts
Protein
37g
Carbs
73g
Calories
800kcal
Fat
43g
Ingredients
Asafoetida, Chile de Arbol, Chicken Thigh, Bay Leaf, Coriander Seeds, Turmeric, Red Onion, Coconut Oil, Tamarind Paste, Cumin, Serrano Peppers, Cinnamon Stick, Curry Leaf, Cilantro, Garlic, Fennel Seed, Coconut Flakes, Mustard Seeds, Jasmine Rice, Kosher Salt, Peanuts, Guajillo Chile, Black Pepper, Coconut Milk, Lemon Juice, Ginger, Clarified Butter, Clove, Canola Oil
Contains milk, coconut, wheat, peanuts.
Reviews
4.5
Based on 398 reviews
Ashley · 07/29/25
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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