Kundapur Chicken Curry

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 2 tbsp yogurt and salt. Marinate 2 hours.

2. 2

   Make Kundapur masala: Dry roast 1 tbsp coriander seeds, 1 tsp cumin, 5 dried Byadgi red chillies, half tsp peppercorns and 3 tbsp fresh grated coconut. Grind to a smooth paste.

3. 3

   Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 12 minutes until golden.

4. 4

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.

5. 5

   Add Kundapur masala: Add the ground masala paste. Fry 6-8 minutes until oil separates.

6. 6

   Add marinated chicken: Add chicken. Toss and cook on high heat 8-10 minutes.

7. 7

   Add water: Add 1.5 cups water and salt. Bring to a boil.

8. 8

   Simmer: Cover and cook on medium-low heat 20-25 minutes until chicken is very tender.

9. 9

   Finish: Add 1 tsp garam masala. Cook uncovered 5 minutes to thicken.

10. 10

    Serve: Adjust salt. Kundapur chicken is a coastal Karnataka speciality with a unique red Byadgi chilli flavour. Serve with neer dosa or steamed rice.