Coorgi style chicken curry

Coorg is a beautiful hill station in the Northern karnataka, very famous for its coffee plantation. Just as wonderful as the place is the cuisine from the hill town. Best known are the non vegetarian dishes of chicken, pork and meat. The gravies are generally coconut based, spicy and tangy made with kachampuli which is a type of fruit based vinegar very common to the Coorgi cuisine.

Coorgi style chicken curry is one of the specialty and the use of kachampuli makes this authentic and delicious. In case kachampuli isn’t available this can be made with tamarind as well. I got my bottle of kachampuli from Coorg when I visited a couple of years ago.

Coorgi style chicken curry is best served with steamed rice for a hearty lunch. Do have a look at my other spicy chicken recipe Theeka murg.

Ingredients

Chicken marinade

  • 1 kg chicken
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilly powder
  • 1 tablespoon oil

Ground masala paste

  • 1 tablespoon cumin seeds
  • 2 tablespoon coriander seeds
  • 2 tablespoon peppercorns
  • 1 cinnamon stick
  • 10-12 cloves
  • 1 inch ginger
  • 10-12 garlic cloves
  • 4-5 green chillies
  • 1 cup grated coconut
  • 18-20 curry leaves

For the gravy

  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 4 dried red chillies
  • 1 medium onion, chopped
  • 2 tomatoes, chopped
  • 1 teaspoon sugar
  • Salt to taste
  • 1 teaspoon kachampuli
  • Oil

Method

  1. Marinate the chicken with turmeric powder, red chilly powder, salt and oil. Keep aside for an hour in fridge.
  2. In a pan dry roast cumin seeds, coriander seeds, cloves, cinnamon, peppercorns, ginger, garlic, green chillies, curry leaves and coconut for about 4-5 minutes till the aroma comes.
  3. Cool the masala and grind it into a fine paste by adding a tablespoon of water. Keep aside.
  4. In a deep Kadai add oil, when hot, add mustard seeds, fenugreek seeds and dried red chillies. When they splutter, add onions. Saute till golden brown.
  5. Add the ground masala paste with some water.
  6. Add the tomatoes, salt and sugar. Cook till the tomatoes turns mushy.
  7. Add the marinated chicken, add a little water. Cover the Kadai and simmer till the chicken is cooked. Check and stir in between to prevent the masala getting stuck to the bottom.
  8. Once the chicken is cooked add the kachampuli and cook for a minute. Cover the chicken for 10-15 minutes before serving with steamed rice.

Notes

  • 2 tablespoon of tamarind extract or kokum can be used. You can make it with only tomatoes too, just add one extra tomato.
  • I added some chilly flakes as garnish for that extra spiciness.

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