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Feb 13, 2016

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    Chicken Kubera

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    By: Rajanikanth Shenoy, Kudpi

    Easter Special Chicken Dish!

    Ever since I tasted this special Chicken dish in a small restaurant in Mannagudda in Mangalore back in the late Eighties and early Nineties, I have been trying to find the recipe for this divine starter dish popularised by a culinary expert called Karunakar.

    Karunakar left that small restaurant and joined a bigger establishment and continued cooking his wonderful recipes!

    Though he was close to me and he used to make dishes according to my liking, he was not educated enough to tell me the ingredients and the recipe!

    Eventually, Karunakar faded away into thin air for reasons best known to him and he never returned to Mangalore!

    Recently I tasted a similar dish called 'Chicken Varuval' in a local restaurant but it was awful and not exactly the one I expected it to be!

    I was feeling helpless and I reminisced over the past where Karunakar would ask us if we want it with bones or boneless.

    He even used to ask us if we want that extra 'Khaara'!

    I experimented with this one just a few days ago and those who tasted it said –
    “It tastes good!"

    I was not really happy, for I missed something in that recipe!

    Later I realised that onion chops should've been substituted with brown onion paste!

    Here I go with this dish, almost like the one I tasted 15 years or more ago like Karunakar made it, which is called 'Chicken Kubera'

    This dish is dedicated to that wonderful person Karunakar whom we all used to fondly call 'Karna'

    A 'Kubera' himself, rich with his culinary expertise but misfortunate in life!

    Wherever Karna may be today, I salute him for his innovations in cooking!

    Let me show you how I prepared this dish.

    I got the boneless chicken from a nearby chicken stall.

    Though Mangalorean chicken stalls are not so adept at making ‘Boneless Chicken', this was my attempt just to avoid all that cleaning cutting and de-boning!

    My wife Meena helped me with the ingredients, especially with the brown onion paste, that would've brought little bit of tears in my eyes for nobody that I’d miss!

    Prakash Kamath was helpful in taking the pictures with his camera, this time with a halogen lamp and scaled on a chair himself to get the best angle!

    Prakash always makes it a point to get the best angle with his Camera!

    Ants were trying to eat the flour and sugar, while cockroaches were kept at bay with my ever faithful wife Meena going around with the insecticide spray!

    Suddenly I remembered that we've run short of Coriander leaves!

    Meena took her umbrella and went out in the hot sun to get that too!

    It took me almost 4 hours to prepare the dish and present it in a decent manner.

    This is what I have finally prepared and presented to you, my good friends!

    It must be good on you palates too for I didn't even find a bit of that chicken that I wanted to taste myself, as I posted this recipe!

    "Happy Easter to you all and happy eating too!"



    1. Boned/Boneless chicken without skin: 2kg/1 kg, cut into 2" pieces
    2. Salt : To taste
    3. Lemon Squeezed : 1 Medium
    4. Kasoori Methi : 1 Tbsp
    5. Red Chilli Powder (Cayenne Pepper) : 1 Tbsp + 1tsp
    6. Kashmiri Chilli Powder : 1 Tbsp + 1tsp
    7. Ginger Garlic Paste : 1 Tbsp
    8. Turmeric Powder : ˝ tsp
    9. Coriander Powder : 1 tsp
    10. Cumin Powder : 1 tsp
    11. Garam Masala Powder : 1 tsp
    12. Sugar : 1+1 tsp
    13. Caraway Seeds (Oama) : 1/4 tsp
    14. Corn Flour : 2 Tbsp
    15. Refined Flour (Maida) : 2 Tbsp
    16. Brown Onion Paste : 3 Tbsp
    (Or 3 Medium Sliced Onions browned with little oil in a shallow  pan & ground to a paste)
    17. Garlic Chopped : 2 Tbsp
    18. Ginger Juliennes : 2 Tbsp
    19. Black Pepper Powder : 1 Tbsp
    20. Tamarind : 1" ball in 20ml water
    21. Tomato Ketchup : 3 Tbsp
    22. Coriander Leaves : A Handful Chopped
    23. Cashew Bits : 25 gms or more
    24. Dry Red Chillies(Long and Short) : A Handful broken
    25. Curry Leaves : A Handful
    26. Refined Vegetable Oil/Ghee : For Deep & Shallow Frying


    1. Combine ingredients 2-13 in a bowl with little water and rub this paste on the chicken pieces. Marinate for 4-12 Hrs in a Fridge.
    2. Mix in the Corn Flour and Refined Flour and Deep fry in oil under medium heat till well cooked and crisp. Keep aside.
    3. Heat little oil/Ghee in a wok and fry ingredients 23, 24 and 25 till crisp and light brown. Keep aside.
    4. Heat some more oil/Ghee in the same wok and fry garlic chops, Onion paste and Ginger juliennes till oil leaves the sides and raw smell disappears. Add Tomato Ketchup and Tamarind Juice along with salt, pepper, 1 tsp Sugar, 1 tsp Red chilli powder and Kashmiri Chilli powder. Test for Salt.
    5. Mix in the deep fried Chicken pieces and when the sauce becomes dry, add the fried Cashew bits along with the fried Red Chillies and Curry leaves. Mix well and keep on medium flame for 2 mins. Garnish with Coriander leaves and serve with lemon wedges.

    Serves Six with good appetite. Maybe more, if you add extra spice!

    Photos Courtesy: Prakash Kamath, Kanthavar

    Send your article Comment on this article Browse Archives
    vandana, India : hello mamma,
    looks soooo yummy...trying this with cauliflower will let you know the result.
    thank you for the post.
    sandhya kamath, India : awsumm dish....!!! pics r too good too...will surely try this..thanx for d recipe!!!
    Mel NZ, New Zealand: Being a food lover, I really appreciate the efforts have put together to get awesome dish.
    Well done K.Raj- I am going to try this definitely-- looks so yummy
    basti p shenoy, India : this is really an amzing dish. i feel like eating it with my every meal once a day. i think the same recipe can be tried with seer fish (anjal meen) skinless variety.
    Angeline Dcunha, India : Wow......this was the recipe I was long awaiting.

    I had this dish just recently and I must thank you very much for the nice demo and the recipe shared with us. All the best!
    Anitha Prabhu, India : I really felt like pickin' up my fork and attacking the 'chicken kubera'.....Mouth waterin' starter....Hats off again to Rajmamu and Prakash.....(the pens and the lens).... :)

    Rajanikanth Shenoy, India : All my friends,

    This was some dish I had relished long ago, and always wanted to prepare myself and share the recipe with people having good taste in life.

    I am so pleased, that you all have accepted this one with overwhelming response!

    Senior journalist Kulamarva Balakrishna has personally suggested to me that lemon should be used in abundance in many of the non-veg dishes, preferably with its shell(skin).

    I agree with him, for lemon contains high potency of vitamin C.

    I have infact used one full lemon in marination and also lemon wedges for garnishing.

    Thanks for positive response from all you good friends.

    Amar, Sylvia and Judith I shall get back to you later in EYT!

    Austin, you are not mistaken! Meena has me guiding her and she guiding me about 'What not to cook!'

    I hope, those who prepare this dish for Easter will enjoy eating it with their family and friends.

    If you have any complaints, please let me know in advance so that I can build my own bunker to hide out!

    I must also thank Prakash Kamath and Meena for their support in making this possible.

    "Happy Easter" again, for the third time, if I am not getting on your nerves!


    Jennifer Lobo, USA : Wow!!

    Rajanikanth that is one yummy recipe. Coming back after long time and got a good recipe for easter :) shall try it out tomorrow!
    Rajanikanth Shenoy, India : The finishing touches require garlic chops and ginger juliennes which give the dish a different flavour rather than by using ginger-garlic paste. Some people like to taste these fried bits along with chillies and cashew bits used along with. I have indicated in the preliminary process where ginger-garlic paste is used for marination.

    I have enquiries about Kasoori Methi. Kasoori methi is nothing but dried fenugreek leaves available in stores in small and big quantities. Try to find it in Herbs section.

    This dish is similar to Chicken Manchurian but with mostly Indian Spices and ingredients.

    Wherever I have shown the measure of ingredients as 1 + 1, the second 1 is for the later process and not to be confused with the portion required for marination.

    However, everyone is free to make innovations according to taste and convenience.

    Happy Easter and Happy cooking!
    solomon Mendonca, Canada : Hi Rajni, Could you use ginger garlic paste instead of chopped ginger & garlic.
    Rajanikanth Shenoy, India : Sunny, thanks for your comments.

    The ingredients are for 1KG boneless fleshy chicken or for 2KGS of chicken with bones.

    You may vary the spices according to your taste.
    Sunny , UK: Hi, Thanx for the wonderful recipe. I was jus wondering if these ingredients tht you've mentioned here are for one a kg chicken or for 2 kgs?
    Amarnath Bantwal, Kuwait: Hi Rajani Maam,

    Even a Kubera feel richer if he saw this one..this one looks absolutely mouht-watering. Great presentation.

    Having met you personally, it surely makes me wonder where you find all that energy and time...great show Rajani Syl rightly infuse life into
    Ina Karmelita D'Souza, Bahrain : Hello Rajani,

    Oh that mouthwatering receipe! Surely will try for Easter celebration special. Well presented/described.
    Sylvia D'Souza, UAE: Dear Raj

    Beautifully presented! …looks spicy and heavenly, cool pictures too. Liked your recount and the garnishings on top is an awesome touch.

    Kudos to you …. a person of varied interests. You bring life to
    Julie Lobo, Qatar: Hey Rajini!!!
    Very neat presenation, tempting and mouth watering !!! will surely try it out and cook for Easter

    Well done Rajini, keep it up!!!!!!!!
    Judith Serrao, UAE: Raj, thanks for that lovely recipe. Will surely try it out and am certain that it will be finger lickin good. The world’s best chefs are men… or so they say. When I drop-by Mangalore soon, kindly note that I wont be satisfied with just a ‘Gadbad’… kuch Rajbhai ka haathoh ka kamal bi ho jai !!!!!!
    Austin Prabhu, USA : Hey Raj, I did not know that you are such a good cook and food decorator too. I tasted only your wife Meena's lovely preparations when I visited your place twice while I was in Mangalore on holidays. Good one buddy, keep on cooking and sending us new decorated food items!
    d p, India : Yummm...... Yummmmmm.Your chicken recipe made my mouth water. "Namma Kudla" has many tasty dishes and the delicacies of the Bunt community are really a treat for all foodies. As I am out of Mnagalore now, your recipe and the picture reminded me of all my favourite dishes from Mangalore. Guess will spend most of the day in nostalgia, remembering Mangalorean cusisine - Kori Rotti, Kori Sukka......etc.Thanks for "pinching" my taste buds.
    Jasmine Sequeira, Qatar: Hi Rajani,

    Your Chicken looks crisp and tasty and hot even in the photograph. One look at the ready platter and can't resist the temptation to help oneself. Got to try this recipe someday. Keep writing some more good one. The beautiful photographs too are very helpful and encouraging especially to beginners.
    Total Comments: 24   Showing: 1-20|Next»

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