A classic Mangalorean dry chicken dish where tender chicken is coated in a fragrant, spicy blend of roasted spices and fresh coconut. It's a flavor-packed side dish, perfect with neer dosa or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
463cal
38gprotein
23gcarbs
26g
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Preferably Kashmiri for color)
1.5 tsp Salt (Divided use)
1 tbsp Lemon Juice
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Byadagi Chilies (Or other medium-hot dried red chilies)
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 Kori Ajadina with energy-giving boiled rice – a protein-packed, soul-satisfying comfort meal!
This udupi dish is perfect for dinner. With 715.87 calories and 43.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Fenugreek Seeds
3 tbsp Coconut Oil
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves
1.5 cup Fresh Grated Coconut
1 tbsp Tamarind Paste
0.5 tsp Jaggery (Grated, optional)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, 0.5 tsp of salt, and lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sukka Masala
Place a small, dry pan over low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadagi chilies, and fenugreek seeds.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a coarse powder. Set aside.
3
Sauté Aromatics and Cook Chicken
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1/4 cup of water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is about 80% cooked through.
4
Finish the Dish
Uncover the pan. Add the freshly ground sukka masala, tamarind paste, jaggery (if using), and the remaining 1 tsp of salt. Stir well to coat the chicken pieces evenly.
Cook for 5 minutes, allowing the chicken to absorb the rich flavors of the masala.
Add the fresh grated coconut. Increase the heat to medium and stir-fry for 6-8 minutes.
Continue cooking, stirring frequently, until all the moisture has evaporated, the mixture is dry, and the coconut-masala blend clings beautifully to each piece of chicken.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Kori Ajadina rest for 10 minutes to allow the flavors to meld further.
Serve hot with traditional accompaniments like neer dosa, sannas, chapati, or steamed rice.
Servings4
Serving size: 1 cup
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.
