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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.
For 4 servings
Marinate the Chicken
Roast the Spices
Grind the Masala Paste
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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.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 425.48 calories per serving with 33.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base
Cook the Curry
Garnish and Serve
Replace chicken with 400g of paneer, firm tofu, or a mix of vegetables like potatoes, cauliflower, and mushrooms. Add paneer or tofu in the last 5-7 minutes of cooking to prevent it from becoming tough.
For a richer, creamier curry, substitute 1/2 cup of water with 1/2 cup of thick coconut milk during the final simmering stage.
This masala is excellent with prawns or firm fish. Add prawns in the last 5-6 minutes of cooking as they cook very quickly.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, muscle growth, and supporting overall body function.
The recipe uses a variety of spices like turmeric, coriander, and black pepper, which are known for their potent anti-inflammatory and antioxidant compounds.
The capsaicin in red chilies can provide a temporary boost to your metabolism, aiding in calorie burning. The blend of spices also supports better digestion.
A single serving of Chicken Kundapuri (approximately 300g) contains an estimated 400-450 calories. This can vary based on the cut of chicken used (thigh vs. breast) and the amount of oil.
Chicken Kundapuri can be part of a healthy diet. It is rich in protein from chicken and contains beneficial anti-inflammatory spices. However, it is moderately high in fat from coconut and oil. To make it healthier, use chicken breast and reduce the amount of oil.
Absolutely. You can prepare the dry roasted spice mix and store it in an airtight container for several weeks. The wet masala paste can also be made ahead and stored in the refrigerator for up to 3 days or frozen for a month.
Traditionally, it is served with Neer Dosa (a thin rice crepe) or Kori Rotti (crispy rice wafers). It also pairs wonderfully with steamed rice, ghee rice, chapati, or naan.
The primary source of heat is the Guntur red chilies. To make it milder, reduce the number of Guntur chilies or remove their seeds before roasting. The Byadgi chilies provide color with minimal heat, so you can retain them.
Yes, you can use boneless chicken breast or thigh pieces. Note that boneless chicken may cook slightly faster than bone-in chicken, so adjust the simmering time accordingly.