Kundapur Chicken Curry

Ingredients

• - 400g Kundapur style chicken
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 12 minutes until golden.
4. Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.
5. Add Kundapur masala: Add the ground masala paste. Fry 6-8 minutes until oil separates.
6. Add marinated chicken: Add chicken. Toss and cook on high heat 8-10 minutes.
7. Add water: Add 1.5 cups water and salt. Bring to a boil.
8. Simmer: Cover and cook on medium-low heat 20-25 minutes until chicken is very tender.
9. Finish: Add 1 tsp garam masala. Cook uncovered 5 minutes to thicken.
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.