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A fiery, aromatic dry chicken dish from coastal Karnataka. Tender chicken is tossed in a freshly ground spice mix with roasted coconut, creating an unforgettable flavor. Perfect with neer dosa or steamed rice.
For 4 servings
Marinate the Chicken
Prepare the Kundapuri Masala
Cook the Chicken
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A fiery, aromatic dry chicken dish from coastal Karnataka. Tender chicken is tossed in a freshly ground spice mix with roasted coconut, creating an unforgettable flavor. Perfect with neer dosa or steamed rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 424.64 calories per serving with 37.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Dish
Replace chicken with 400g of mushrooms, paneer, or boiled potatoes. Adjust cooking time accordingly.
This masala works wonderfully with prawns or firm fish like kingfish (surmai). Reduce the cooking time significantly for seafood.
To make a gravy, add 1 cup of thin coconut milk or warm water along with the ground masala in the final step and simmer for 5-7 minutes.
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function.
Spices like turmeric (containing curcumin) and black pepper (containing piperine) are known for their potent anti-inflammatory and antioxidant benefits.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
One serving of Kundapuri Chicken Fry contains approximately 450-500 calories, primarily from the chicken, coconut, and oil. This can vary based on the cut of chicken and the amount of oil used.
It can be part of a balanced diet. It's high in protein from chicken and contains healthy fats from coconut. The spices used, like turmeric and black pepper, have anti-inflammatory properties. However, it is moderately high in calories and saturated fat, so portion control is recommended.
Yes, you can use boneless chicken breast or thigh pieces. Cut them into 1.5-inch cubes. Reduce the cooking time in step 3 to about 10-12 minutes to prevent the chicken from becoming dry.
It pairs traditionally with Neer Dosa (a thin rice crepe), Ghee Rice, or simple steamed rice. It also goes well with chapatis or parathas.
The heat comes from the Byadagi red chillies and black peppercorns. To reduce the heat, use fewer chillies or deseed them before roasting. To increase the heat, you can add a few spicier Guntur red chillies to the mix.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat, sprinkling a little water if it seems too dry.