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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
Marinate the Chicken
Roast the Spices
Grind the Kundapuri Masala Paste
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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 470.55 calories per serving with 31.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry Base
Cook the Chicken and Masala
Simmer the Curry
Garnish and Serve
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.
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.
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.
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.
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.
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.
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.
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.
Freshly grated coconut is highly recommended for the best flavor and texture. If it's unavailable, you can use unsweetened desiccated coconut, but make sure to soak it in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.
A typical serving of this Kundapuri Chicken Curry contains approximately 450-550 calories. The exact amount can vary based on the cut of chicken used (bone-in vs. boneless, skin-on vs. skinless) and the precise amount of coconut oil.
Yes, it can be part of a balanced diet. It is an excellent source of protein from chicken and contains beneficial spices like turmeric and ginger known for their anti-inflammatory properties. The use of coconut provides healthy fats, but portion control is advisable due to its calorie density.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
Traditionally, Kundapuri Chicken Curry is served with Neer Dosa (thin rice crepes) or Kori Rotti (crispy rice wafers). It also pairs beautifully with steamed rice, sannas (steamed rice cakes), or chapati.
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