Kundapur Chicken fry is one of the versatile coastal curries, which goes very well with Neer dosas, Idlis, sanna. Mangalorean rice crepes (Kori roti) is a heavenly dish. Different region has a different origin of Recipes and this is one among traditional Chicken Recipe from Kundapur. Enjoy this hot spicy chicken fry with hot Rice or roti.
Chicken – 1 kg
Turmeric – 1/4 tsp
Salt to taste
For seasoning –
Onion – 1/2 cup chopped
Curry leaves – 2 springs
To grind –
Coriander – 1 tbs
Cumin – 1/2 tsp
Pepper – 1/2 Tsp
Byadgi/Kashmir chilies – 12 no’s
Garlic – 5 cloves
Onion – 1 medium
Oil – 2 Tsp
For final tempering –
Mustard – 1/4 tsp
Crushed garlic – 5 no’s
Curry leaves – 1 spring
Coconut oil/Ghee – 1 tbs
Coriander chopped – small bunch
Rinse chicken, drain the water in it.
Heat 2 tsp of coconut/ ghee in a pan fry all the ingredients to grind one by one, allow it to cool, once cooled transfer it to a blender, blend it to a fine paste by adding enough water.
Heat a pan by adding coconut oil/ghee in it, when it is hot add chopped onion and curry leaves, saute in oil until it turns translucent. Add chicken pieces, salt, and turmeric powder. Cook until the water gets absorbed completely.
Add ground paste, toss it well for 2 or 3 min, add 3/4 cup of water, cook covered until the chicken is almost done,
Saute in between, once the chicken is cooked bring the curry to thick in consistency.
Heat coconut oil/ghee in a tadka pan, sizzle mustard, fry crushed garlic and curry leaves until aromatic.
Add it to the prepared curry, toss it well garnish with fresh coriander.
Serve Aromatic Kundapur Chicken fry as a side dish for rice or roti’s.