Chicken Kundapuri
A fiery, aromatic chicken curry from the coastal town of Kundapur in Karnataka. Juicy chicken pieces are slow-cooked in a freshly roasted spice blend of red chilies, coriander, and coconut, finished with a tangy hit of tamarind. This coastal gem is bold, deeply flavored, and pairs perfectly with neer dosa or steamed rice.
For 4 servings
- prep
Clean and marinate the chicken.
Wash 600g curry-cut chicken pieces and pat dry. Rub with a pinch of turmeric and set aside while preparing the masala.
- roast · ~8 min
Dry roast the whole spices and coconut.
1.Heat a heavy-bottomed pan over medium-low heat. Add dried red chilies and roast until fragrant and slightly brittle (1-2 min).2.Add coriander seeds, cumin seeds, peppercorns, and fenugreek seeds. Roast until aromatic (1-2 min).3.Finally add the grated fresh coconut and stir continuously until it turns deep golden brown (4-5 min).TIPDo not let the coconut burn — stir continuously and keep the heat medium-low. - mix · ~5 min
Grind the roasted masala.
1.Transfer the roasted ingredients to a plate and let cool completely.2.In a mixer grinder, combine the roasted spices-coconut mixture with tamarind paste and 1/2 cup water.3.Grind to a smooth, thick paste. Add water a tablespoon at a time if needed to help the blades move.TIPCooling the spices before grinding prevents the masala from becoming bitter. - temper · ~14 min
Sauté the aromatics and build the base.
1.Heat coconut oil in a deep pan or kadai over medium heat.2.Add sliced onions and sauté until deeply browned at the edges (10-12 min).3.Add crushed garlic, julienned ginger, slit green chilies, and curry leaves. Sauté until the raw smell disappears (2 min).TIPPatience is key — browning the onions well builds the deep, savory flavor of this curry. - saute · ~10 min
Cook the ground masala paste.
Add the ground masala paste to the pan with the sautéed aromatics. Stir well and cook on medium-low heat, stirring frequently, until the raw smell is gone and the oil begins to separate from the masala (8-10 min).
- simmer · ~29 min
Add chicken and simmer until tender.
1.Add the marinated chicken pieces and salt to the pan. Mix well to coat every piece with the masala.2.Sauté chicken with the masala for 3-4 minutes until the pieces are sealed and lightly browned.3.Add 1/2 cup water and bring to a gentle boil. Lower the heat, cover with a lid, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.TIPStir once or twice during simmering to prevent sticking. The gravy should be thick and clinging to the chicken pieces. - garnish
Garnish with fresh coriander and serve hot.
Turn off the heat and let the curry rest for 5 minutes. Garnish with chopped coriander leaves. Serve hot with neer dosa, rice, or appam.
TIPA final drizzle of raw coconut oil on top just before serving elevates the authentic Kundapuri aroma.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Byadgi or Kashmiri chilies for vibrant red color and balanced heat, not raw spiciness.
- 2Toast the grated coconut on low heat, stirring constantly, until deep golden for maximum aroma.
- 3Let the roasted spices cool completely before grinding to prevent the masala from turning bitter.
- 4Brown the onions well until deeply caramelized; this builds the savory foundation of the curry.
- 5Simmer the curry uncovered for the last 5 minutes if you want a thicker, clingier gravy.
- 6For an authentic touch, drizzle a teaspoon of raw coconut oil over the finished dish before serving.
Adapt it for your goals.
Mild
Reduce dried red chilies to 4-5 and remove seeds from the remaining chilies before roasting. Ideal for those who prefer gentle warmth without losing the dish's characteristic aroma.
low oilLow-oil
Use a non-stick pan and reduce coconut oil to 1 tablespoon. The masala paste and chicken release enough moisture to prevent sticking, cutting fat without sacrificing flavor.
seafoodSeafood
Replace chicken with 500g firm fish like kingfish or prawns. Reduce simmering time to 8-10 minutes, as seafood cooks faster. A coastal twist on this coastal classic.
jainJain
Omit garlic and onion. Use asafoetida (hing) in the tempering and add a pinch of sugar to mimic the sweetness of caramelized onions. The roasted coconut and spice base remains robust.
high proteinHigh-protein
Substitute chicken with 400g paneer (cubed and pan-fried) or 300g chickpeas (soaked and boiled). Great for vegetarians looking to keep protein content high in this aromatic gravy.
Why this is on our healthy list.
Rich in Healthy Fats
Fresh coconut and coconut oil provide medium-chain triglycerides (MCTs), which are easily metabolized and support heart health.
Anti-inflammatory Spices
Turmeric, ginger, and fenugreek seeds contain potent anti-inflammatory compounds that may help reduce joint pain and improve digestion.
Digestive Aid
Tamarind acts as a mild laxative and digestive stimulant, while cumin and coriander seeds help relieve bloating and gas.
Good Source of Iron
The combination of chicken and coriander seeds contributes to dietary iron intake, essential for healthy blood oxygen transport.
Antioxidant Boost
Curry leaves and dried red chilies are rich in antioxidants like quercetin and vitamin C, which help fight oxidative stress.
Frequently asked questions
Yes, but rehydrate 1/2 cup desiccated coconut in a little warm water for 10 minutes before roasting to avoid a dry, burnt result.
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