Coorgi Chicken Curry

Coorgi Chicken Curry is an authentic South Indian dish. I have tasted this dish when I was in Bangalore. It was very nice. So I just tried this dish and came out very well.

This dish has a very distinct taste just like the culture of this interesting district. Coorg or Kodagu is one of the most beautiful places in Karnataka.

The coorgi chicken curry has a very distinct taste just like the culture of interesting fact.

This delicious curry is simple and wholesome and goes really well with steamed rice/ fried rice/ pulav/ Roti/ chapatti/dosa/idli…

 Ingredients

Chicken – ½ kg

Chopped Onion – 1 cup (big)

Chopped tomato – 1 (big)

Chopped Coriander Leaves – 1 cup

Tamarind Juice – 2 tsp

Salt to taste

Oil – 2 tsp

(To Marinate Chicken)

Chilli Powder – 1 tsp

Turmeric Powder – 1 tsp

Salt

(To Masala)

Coriander Seeds – 1 tsp

Poppy Seeds – 1 tsp

Cumin Seeds – 1 tsp

Cinnamon – 2 inch stick

Chopped Garlic – 7 cloves

Chopped Ginger – 2 inch piece

Chopped Green Chillies – 5

Grated Coconut – 1 cup

(To Temper)

Fennel Seeds – 1 tsp

Chopped Coriander Leaves – 2 tsp

Curry Leaves – few

Oil – 1 tsp

Method

In a big bowl, marinate chicken with chilli powder, turmeric powder and salt.

In a pan, heat oil. Then fry grated coconut. Roast it till it becomes brownish in colour. Let it cool for a while and then grind it into a smooth paste.

In the same pan, fry all other ingredients which are mentioned below “to masala “. In a blender, add the fried spices and grind it well. Add a little water while grinding it.

In a kadai, heat oil and sauté onions till it becomes mushy. When the onions turn golden brown colour add the ground masala to it.

Cook well on a low flame for about 5 minutes until the raw smell goes well.

Now add the marinated chicken pieces, chopped coriander leaves and cook for another 10 minutes.

Then add chopped tomatoes, salt and tamarind juice to it. Now add two cups of water and Close the lid and keep cook for another 7 min on a low flame.

Now add coconut paste and keep cook for another few minutes. Do not overcook.

Finally in a pan, heat 1 tsp of oil and fry fennel seeds, curry leaves and coriander leaves. Now add this into chicken curry. Then switch off the flame, garnish with coriander leaves.