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Coorgi Style chicken curry

Coorgi Style chicken curry

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 4

  • Chicken marinade: Chicken 1 kgs

  • turmeric powder 1 tsp

  • Red Chilly Powder 1 tsp

  • Oil 1 tbsp

  • Ground Masala Paste: Cumin Seeds 1 tbsp

  • Coriander Seeds 2 tbsp

  • Peppercorns 2 tbsp

  • Cinnamon Stick 1 nos

  • Cloves 10-12 nos

  • ginger 1 inch

  • Garlic Cloves 10-12 nos

  • green chillies 4-5 nos

  • Grated Coconut 1 cups

  • Curry Leaves 18-20 nos

  • For the Gravy,Mustard Seeds 1 tsp

  • Fengreek Seeds 1 tsp

  • Dried Red Chillies 4 nos

  • Medium Onion,chopped 1 nos

  • Tomatoes,chopped 2 nos

  • Suagr 1 tsp

  • Salt 2 tsp

  • Kachampulli 1 tsp

  • Vegetable Oil 3 tbsp

Directions

  • 01

    Marinate the chicken with turmeric powder, red chilli powder, salt and oil. Keep aside for an hour in fridge.

  • 02

    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.

  • 03

    Cool the masala and grind it into a fine paste by adding a tablespoon of water. Keep aside.

  • 04

    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.

  • 05

    Add the ground masala paste with some water.

  • 06

    Add the tomatoes, salt and sugar. Cook till the tomatoes turns mushy.

  • 07

    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.

  • 08

    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.

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