It’s been a few days since I posted something here! The reason being my most favorite canon lens died a natural death; after having been clicking away for the last 8 years without a single hitch. I guess I was too comfortable with my lens that I kind of knew fully (at least I like to believe so!!) how to go about with it and haven’t really tried to work with the other lens I have. But now fixing the lens is going to take some time so decided to get clicking with the other. Not really happy with the pics but the curry tasted delicious so here it is 🙂
This chicken curry is named after the place from where it originates “Kundapur” a coastal town in the state of Karnataka, South of India. The place is known for its scenic beaches, temples and of course food.
The curry is fiery hot and spicy. Cherished with Ghee rice, neer dosa or rotti (flaky bread made of rice). Please alter the spices to suit your taste.
You need –
- Chicken – 750 grams, cleaned and cut into bite size pieces
- Turmeric – ½ teaspoon
- Lime juice – 1 teaspoon
- Onion – 1 large, finely chopped
- Tomato – 1 medium, chopped
- Mustard seeds – ½ teaspoon
- Fenugreek seeds – ¼ teaspoon
- Cumin seeds – ¼ teaspoon
- Curry leaves – 1 twig
- Salt to taste
- Coconut oil – as required
For the spice paste
- Cumin – 1 teaspoon
- Clove – 3
- Cinnamon – 1 stick
- Whole Black pepper – 1 teaspoon
- Coriander seeds – 1.5 tablespoons
- Dried red chili – 4-5 or to taste
- Freshly grated coconut – ½ cup
How to –
Marinate the chicken pieces with turmeric and lemon juice for about 30 minutes.
In frying pan, dry roast all ingredients under “for spice paste” and then make a fine paste by adding just enough water. Set aside.
In heavy bottom pan heat the oil and add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and allow to splatter. Now tip in the onion, tomato and fry till translucent.
Add the coconut paste and cook briefly for a couple of minutes. Add the chicken pieces,3/4 cup water, Salt to taste and mix well to coat. Cover and cook till done. Uncover, add water if need be or if to runny continue to cook till its thick or as desired.
Turn off the heat and serve with rice or they are also good with idili, dosa and roti.