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A fiery and aromatic chicken curry from the coastal town of Kundapur, Karnataka. This dish features a unique, freshly ground masala of roasted spices and coconut, creating a vibrant red gravy that pairs perfectly with neer dosa or steamed rice.
For 4 servings
Roast the Spices
Grind the Masala Paste
Prepare the Curry Base
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A fiery and aromatic chicken curry from the coastal town of Kundapur, Karnataka. This dish features a unique, freshly ground masala of roasted spices and coconut, creating a vibrant red gravy that pairs perfectly with neer dosa or steamed rice.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 395.94 calories per serving with 32.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Chicken
Cook the Curry
Garnish and Serve
This masala base works wonderfully with prawns, fish (like kingfish or pomfret), or even hard-boiled eggs. Adjust cooking times accordingly.
For a vegetarian alternative, use a mix of sturdy vegetables like potatoes, carrots, and green beans, or use mushrooms and chickpeas. Add them after sautéing the masala paste and simmer until tender.
For a slightly creamier and milder version, you can add 1/4 cup of thin coconut milk at the end of the cooking process. Do not boil after adding it.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
The blend of spices, including black peppercorns and red chillies, can help to slightly boost metabolism and improve digestion.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of fat that is easily digested and can serve as a quick source of energy.
The Kundapura masala is unique due to its specific blend of dry-roasted spices, particularly the use of Byadagi chillies which provide a vibrant red color without overwhelming heat, and a base of fresh coconut and tangy tamarind.
It is moderately healthy. It's a great source of protein from chicken and contains anti-inflammatory spices. However, the use of coconut and coconut oil makes it higher in saturated fats and calories, so it's best enjoyed in moderation as part of a balanced diet.
A single serving of Kundapura Koli Saaru (approximately 1 cup) contains around 480-520 calories, depending on the cut of chicken and the exact amount of oil and coconut used.
Yes, you can use boneless chicken breast or thigh pieces. Reduce the simmering time in step 5 to 15-20 minutes, as boneless chicken cooks faster.
Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen, and it often tastes even better the next day. Reheat gently on the stovetop or in the microwave.
Traditionally, it is served with Neer Dosa (lacy rice crepes) or Kori Rotti (crispy rice wafers). It also pairs beautifully with steamed rice, sannas (steamed rice cakes), or chapati.