A rich and aromatic chicken curry from the coastal town of Kundapur in Karnataka. This dish features a freshly ground masala of roasted spices, coconut, and tangy tamarind, creating a beautifully balanced and flavorful gravy.
Prep25 min
Cook40 min
Servings4
Serving size: 1 cup
447cal
38gprotein
21gcarbs
25g
Ingredients
600 g Chicken (Bone-in, curry cut pieces)
0.25 cup Curd (Plain, for marinade)
1 tsp Turmeric Powder (Divided for marinade and curry)
1.5 tsp Salt (To taste, divided)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
8 pcs Dry Red Chillies (Byadgi or Kashmiri recommended for color)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Aromatic Kundapuri Chicken Curry with soft chapatis – a perfectly spiced, protein-packed comfort food!
This mangalorean dish is perfect for dinner. With 660.1800000000001 calories and 46.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup
Freshly Grated Coconut
1 small Onion (Roughly chopped, for masala paste)
6 cloves Garlic
1 inch Ginger
1 tbsp Tamarind Paste
3 tbsp Coconut Oil
1 sprig Curry Leaves
1 medium Tomato (Finely chopped)
1 tsp Jaggery (Optional, powdered)
1 cup Water (For gravy, adjust as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces, curd, 0.5 tsp of turmeric powder, and 0.5 tsp of salt.
Mix thoroughly to ensure the chicken is evenly coated.
Cover and set aside to marinate for at least 20-30 minutes at room temperature.
2
Roast the Spices
Place a heavy-bottomed pan or skillet over low heat.
Add the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dry red chillies.
Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
3
Grind the Kundapuri Masala Paste
In a high-speed blender or grinder jar, add the cooled roasted spices, freshly grated coconut, the small chopped onion, garlic cloves, ginger, and tamarind paste.
Add 2-3 tablespoons of water to start, and grind into a very smooth, thick paste. Add a little more water if needed to facilitate grinding.
4
Prepare the Curry Base
Heat the coconut oil in a large pot or kadai over medium heat.
Add the curry leaves and let them splutter for a few seconds.
Add the finely chopped medium onion and sauté for 8-10 minutes until it turns soft and golden brown.
Add the chopped tomato and cook for another 4-5 minutes until it becomes soft and mushy.
5
Cook the Chicken and Masala
Add the marinated chicken to the pot. Increase the heat to medium-high and sear the chicken for 4-5 minutes, stirring occasionally, until it's lightly browned on all sides.
Stir in the ground Kundapuri masala paste, the remaining 1 tsp of salt, and the optional jaggery.
Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil beginning to separate from the paste.
6
Simmer the Curry
Pour in 1 cup of water and stir well to combine everything, scraping the bottom of the pot.
Bring the curry to a boil, then reduce the heat to low.
Cover the pot and let it simmer gently for 20-25 minutes, or until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
Stir occasionally to prevent it from sticking.
7
Garnish and Serve
Once cooked, taste the curry and adjust the salt if necessary.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to meld.
Serve hot with Neer Dosa, Kori Rotti, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
