A fiery and tangy chicken curry from the coastal town of Kundapur in Karnataka. This dish gets its unique, robust flavor from a special blend of freshly roasted spices and a creamy coconut base.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
433cal
27gprotein
20gcarbs
28g
Ingredients
500 g Chicken (Cut into 2-inch pieces, bone-in or boneless)
2 tbsp Curd
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice
8 pcs Byadgi Red Chilies (For color and mild heat)
4 pcs Guntur Red Chilies (For heat, adjust to preference)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
Perfectly spiced Chicken Kundapuri with fluffy rice – a protein-packed, soul-satisfying dinner!
This mangalorean dish is perfect for dinner. With 686.01 calories and 31.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Mustard Seeds
1 cup Fresh Coconut (Grated)
1 tbsp Tamarind Paste
3 tbsp Coconut Oil
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Tomato (Medium, finely chopped)
10 pcs Curry Leaves
1.25 tsp Salt (Or to taste)
1.5 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces, curd, turmeric powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure the chicken is evenly coated.
Set aside to marinate for at least 20 minutes while you prepare the masala.
2
Roast the Spices
Heat a dry pan over low-medium heat. Add the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and mustard seeds.
Dry roast for 3-4 minutes, stirring constantly, until the spices are aromatic and slightly darker. Take care not to burn them.
Remove the spices from the pan and allow them to cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a grinder or blender.
Add the grated fresh coconut and tamarind paste.
Add approximately 1/4 cup of water and grind to a smooth, thick paste. Add a little more water, one tablespoon at a time, if needed to facilitate grinding.
4
Prepare the Curry Base
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 5-6 minutes until they become soft and golden brown.
Add the ginger-garlic paste and curry leaves. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
5
Cook the Curry
Add the ground Kundapuri masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating from the sides.
Add the marinated chicken pieces and mix well to coat them thoroughly with the masala. Sear for 2-3 minutes.
Pour in 1.5 cups of water and add the remaining 0.75 tsp of salt. Stir everything together.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Stir occasionally to prevent the curry from sticking to the bottom of the pan.
6
Garnish and Serve
Once the chicken is cooked and the gravy has reached your desired consistency, turn off the heat.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to deepen.
Serve hot with neer dosa, steamed rice, or roti.
Servings4
Serving size: 1 serving
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
