Home » Recipes » South Indian » COORGI CHICKEN CURRY

COORGI CHICKEN CURRY

[A popular chicken dish from Coorg.It is the one of the district of Karnataka]

Preparation time—20 minutes                                   Cooking time—40 minutes

Serving—4                                                                            Category—non-veg.

INGREDIENTS

  • Chicken                                                                   800 gm
  • Turmeric powder                                               1 tsp
  • Red chili powder                                                1 tsp
  • Onions, chopped                                                ¾  cup
  • Ginger, garlic paste                                           1 tbsp
  • Tamarind extracts                                             2 tbsp
  • Curry leaves                                                         10-12
  • Coriander leaves chopped                             1 tbsp
  • Oil                                                                             3 tbsp
  • Salt                                                                           to taste

FOR THE MASALA

  • Coriander seeds                                                  1 tbsp
  • Cumin seeds                                                         1 tsp
  • Mustard seeds                                                     1 tsp
  • Cinnamon                                                              1 small stick
  • Cloves                                                                     8-10
  • Pepper corns                                                        1 tsp
  • Coconut, grated                                                  1 cup

METHOD

1-Cut chicken into small pieces, prick each piece several times with fork, apply turmeric powder, red chili powder and salt over the chicken pieces and keep aside for half an hour.

2-Dry roast all masala ingredients except coconut till fragrant. Dry roast coconut separately till light brown in color, allow it cool  , then grind it  to a smooth paste using little water.

3-Heat oil in a heavy bottom pan, add onions and curry leaves and fry till brown, add marinated chicken pieces and sauté on high flame till chicken pieces becomes brown from all the sides.

4-Add ginger, garlic paste and salt, sprinkle little water and continue to cook on medium heat for another 4-5 minutes.

5-Add ground masala, mix well. Add 2½ cups of water, bring it to boil, reduce the heat and simmer till chicken is tender. Add in tamarind extract and mix.

6- Remove from fire and serve hot garnished with coriander leaves.

 

About Anil Kumar

Chef at Mayuri Farms and Restaurant