Chicken Kundapuri
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces, curd, turmeric powder, lemon juice, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure the chicken is evenly coated.
- d.Set aside to marinate for at least 20 minutes while you prepare the masala.
- 2
Step 2
- a.Roast the Spices
- b.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.
- c.Dry roast for 3-4 minutes, stirring constantly, until the spices are aromatic and slightly darker. Take care not to burn them.
- d.Remove the spices from the pan and allow them to cool completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Transfer the cooled roasted spices to a grinder or blender.
- c.Add the grated fresh coconut and tamarind paste.
- d.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
Step 4
- a.Prepare the Curry Base
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 5-6 minutes until they become soft and golden brown.
- d.Add the ginger-garlic paste and curry leaves. Sauté for another minute until the raw aroma disappears.
- e.Add the chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
- 5
Step 5
- a.Cook the Curry
- b.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.
- c.Add the marinated chicken pieces and mix well to coat them thoroughly with the masala. Sear for 2-3 minutes.
- d.Pour in 1.5 cups of water and add the remaining 0.75 tsp of salt. Stir everything together.
- e.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.
- f.Stir occasionally to prevent the curry from sticking to the bottom of the pan.
- 6
Step 6
- a.Garnish and Serve
- b.Once the chicken is cooked and the gravy has reached your desired consistency, turn off the heat.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 10 minutes before serving to allow the flavors to deepen.
- e.Serve hot with neer dosa, steamed rice, or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting spices on a low flame is crucial for developing the authentic, deep aroma without bitterness.
- 2Using Byadgi chilies is key for the signature vibrant red color without overwhelming heat.
- 3For a deeper flavor, marinate the chicken for a few hours or even overnight in the refrigerator.
- 4This curry's flavor improves over time, making it a great dish to prepare a day in advance.
- 5If the gravy becomes too thick while simmering, add a splash of hot water to adjust the consistency.
- 6Freshly grated coconut provides the best flavor and texture compared to desiccated or frozen coconut.
Adapt it for your goals.
Vegetarian
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.
Creamier GravyCreamier Gravy
For a richer, creamier curry, substitute 1/2 cup of water with 1/2 cup of thick coconut milk during the final simmering stage.
With SeafoodWith Seafood
This masala is excellent with prawns or firm fish. Add prawns in the last 5-6 minutes of cooking as they cook very quickly.
Why this is on our healthy list.
Rich in Protein
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.
Anti-inflammatory Properties
The recipe uses a variety of spices like turmeric, coriander, and black pepper, which are known for their potent anti-inflammatory and antioxidant compounds.
Boosts Metabolism
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.
Frequently asked questions
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.