Kundapur Chicken Curry

Kundapur Chicken Curry

Kundapur Chicken Curry is a dish that has graced our table on many an occasion. My Mum would use one, two, or three coconuts to make it depending on her mood and also on the stock of coconuts in our store-room. The essential ingredient is the famous Kundapur Masala Powder which has been in my Mum’s family for generations. Every important milestone and festivals were celebrated with the delicious, aromatic Kundapur Chicken Curry surrounded lovingly with equally favourite dishes like Ghee Rice, Neer Dosa, Battalu Dosa ( Sannas to the rest of the world), Aapas, Tender Cashew Nut Curry (in season), Mutton Stew and other lip-smacking dishes.  Back then it was called Chicken Curry. Nowadays, it has been elevated and known as Kundapur Chicken Curry giving credence to its home town and to the numerous talented Chefs and cooks from there.  There are numerous versions and this is mine.   Whatever it is called, the aroma and flavour of this wonderful curry will linger on your tongue and in your memory for years to come. Let’s celebrate together and make this season a memorable one!

The Recipe For Kundapur Chicken Curry:

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Ingredients To Grind For Kundapur Chicken Curry:

1 tbsp Kundapur Masala Powder ( or to taste)

1/2 cup grated coconut

1 tbsp tamarind paste

1-inch ginger

5 large cloves garlic

Grind to a smooth paste with 2 tbsp water and keep aside till required.

Other Ingredients For Kundapur Chicken Curry

2 kg chicken, washed, drained, and cut into medium-sized pieces

2 large onions, sliced

2 tomatoes, cubed

3 sprigs curry leaves

1 cup thick coconut milk ( first extract)

2 cups thin coconut milk ( second and third extract)

2 tbsp coconut oil

salt to taste

1-inch cinnamon

3 bay leaves

NB:  I use store bought coconut milk , so use water to cook the chicken and add the coconut milk at the end.

Method For Making Kundapur Chicken Curry

Heat oil in a large pan, lower heat to medium, and add the curry leaves and sliced onions.  Fry to a golden brown, stirring frequently to avoid burning.  Add tomatoes and cook till mushy.  Next, add the ground masala and cook till thick and oil begins to ooze out.  Add the chicken, the spices and salt and coat well with the masala. Pour in the thin coconut milk or water and cover and cook on medium heat till it begins to boil. Lower to simmer and continue cooking till done. Check whether it’s cooked by poking a skewer into the meat.  It should come out clean.  Add the thick coconut milk.  Gently mix and take off the stove as soon as it begins to simmer.  Serve hot with any of the above-mentioned dishes made for special occasions.

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