Kundapuri Chicken Curry
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.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces, curd, 0.5 tsp of turmeric powder, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure the chicken is evenly coated.
- d.Cover and set aside to marinate for at least 20-30 minutes at room temperature.
- 2
Step 2
- a.Roast the Spices
- b.Place a heavy-bottomed pan or skillet over low heat.
- c.Add the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dry red chillies.
- d.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darker. Be careful not to burn them.
- e.Remove the spices from the pan and allow them to cool completely.
- 3
Step 3
- a.Grind the Kundapuri Masala Paste
- b.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.
- c.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
Step 4
- a.Prepare the Curry Base
- b.Heat the coconut oil in a large pot or kadai over medium heat.
- c.Add the curry leaves and let them splutter for a few seconds.
- d.Add the finely chopped medium onion and sauté for 8-10 minutes until it turns soft and golden brown.
- e.Add the chopped tomato and cook for another 4-5 minutes until it becomes soft and mushy.
- 5
Step 5
- a.Cook the Chicken and Masala
- b.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.
- c.Stir in the ground Kundapuri masala paste, the remaining 1 tsp of salt, and the optional jaggery.
- d.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
Step 6
- a.Simmer the Curry
- b.Pour in 1 cup of water and stir well to combine everything, scraping the bottom of the pot.
- c.Bring the curry to a boil, then reduce the heat to low.
- d.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.
- e.Stir occasionally to prevent it from sticking.
- 7
Step 7
- a.Garnish and Serve
- b.Once cooked, taste the curry and adjust the salt if necessary.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to meld.
- e.Serve hot with Neer Dosa, Kori Rotti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and vibrant red color, use Byadgi or Kashmiri dry red chilies.
- 2Roasting the spices on a low flame is crucial to prevent them from burning, which can make the curry bitter.
- 3Using freshly grated coconut provides a richer taste and texture compared to desiccated or frozen coconut.
- 4This curry tastes even better the next day as the flavors have more time to meld together.
- 5Adjust the amount of tamarind paste based on its sourness and your personal preference.
- 6Ensure the masala paste is ground very finely for a smooth, luscious gravy.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of firm paneer, mushrooms, or a mix of sturdy vegetables like potatoes, carrots, and green beans. Adjust cooking time accordingly.
SeafoodSeafood
This masala works wonderfully with prawns or firm fish like kingfish. Add the seafood in the last 8-10 minutes of cooking to prevent it from overcooking.
Creamier GravyCreamier Gravy
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk during the last 5 minutes of simmering. Do not let it boil vigorously after adding.
Why this is on our healthy list.
Rich in Protein
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Anti-inflammatory Properties
The curry is packed with spices like turmeric (containing curcumin), ginger, and garlic, which are renowned for their powerful anti-inflammatory and antioxidant effects, helping to combat cellular damage.
Source of Healthy Fats
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats, contributing to satiety.
Boosts Metabolism
Spices like black peppercorns and red chillies contain compounds like piperine and capsaicin, which can provide a temporary boost to your metabolism and aid in digestion.
Frequently asked questions
Kundapuri masala is unique due to its specific blend of dry-roasted spices, particularly a higher proportion of coriander seeds, combined with freshly grated coconut and tangy tamarind. This creates a robust, earthy, and tangy flavor profile characteristic of the coastal Karnataka region.