Kundapuri Chicken Fry
A fiery, aromatic dry chicken dish from the coastal town of Kundapur in Karnataka. Bone-in chicken pieces are slow-cooked in a freshly roasted spice masala with grated coconut, garlic, and tangy tamarind until the masala clings to every piece. Every bite delivers bold heat balanced with the nuttiness of coconut and a whisper of sourness.
For 4 servings
- prep · ~15 min
Marinate the chicken.
Wash and pat dry the chicken pieces. Rub them with turmeric powder and salt. Set aside for 15 minutes.
- roast · ~8 min
Dry roast the spices and coconut.
1.Heat a wide pan on medium-low. Dry roast grated coconut, stirring constantly, until golden brown and aromatic (4-5 min). Remove and set aside.2.In the same pan, dry roast dried red chilies, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds until fragrant and slightly darkened (2-3 min).3.Let the roasted coconut and spices cool completely.TIPNever let the fenugreek seeds burn — they turn bitter and ruin the masala. - mix · ~2 min
Grind the Kundapuri masala paste.
1.Transfer the cooled roasted coconut and spices to a mixer jar.2.Add garlic cloves, tamarind paste, and water.3.Grind to a coarse, thick paste. Do not make it too smooth.TIPA coarse-textured masala clings better to the chicken and gives the signature bite. - saute · ~12 min
Build the onion base.
1.Heat coconut oil in a large, heavy-bottomed kadai or pan over medium heat.2.Add sliced onions and saute until deep golden brown (10-12 min).3.Add curry leaves and green chilies. Saute for 30 seconds until fragrant.TIPDeep browning the onions is critical — this is where most of the sweetness comes from. - saute · ~8 min
Cook the masala paste.
1.Add the ground masala paste to the pan.2.Stir continuously on medium-low heat until the raw smell disappears and the oil starts to separate (7-8 min).3.Sprinkle a splash of water if the paste sticks to the bottom.TIPLook for the oil to release at the edges of the masala — it signals the paste is fully cooked. - saute · ~30 min
Cook the chicken with the masala.
1.Add the marinated chicken pieces and salt for final seasoning to the pan.2.Mix well so every piece is thickly coated with the masala.3.Cook uncovered on medium heat for 5 minutes, stirring occasionally.4.Reduce heat to low, cover the pan, and let it cook in its own juices for 20-25 minutes. Stir every 7-8 minutes to prevent scorching.TIPDo not add water — the chicken releases enough moisture. A dry, intensely coated fry is the goal. - fry · ~5 min
Dry-roast the chicken to finish.
1.Once the chicken is cooked through and tender, uncover the pan.2.Increase heat to medium and stir-fry continuously for 4-5 minutes until the masala is completely dry and clings in a dark, crust-like layer on the chicken.3.Turn off the heat.TIPThis final dry-roasting is the signature step — it intensifies the flavor and gives the dish its name. - garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving plate, scatter chopped coriander on top. Serve immediately with steamed rice or neer dosa.
TIPKundapuri Chicken Fry tastes even better after resting 10 minutes — the flavors deepen.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in, skinless chicken for deeper flavor and moisture; the bone releases collagen during slow cooking.
- 2Roast the coconut until deep golden—undertoasting leaves raw flavor, overtoasting makes it bitter.
- 3Grind the masala to a coarse paste, not smooth; the texture helps the masala cling to the chicken.
- 4Cook the masala paste until oil separates on the edges—this step eliminates raw spice flavor and intensifies aroma.
- 5Resist adding water after the chicken goes in; the chicken releases enough liquid to cook tender without diluting the masala.
- 6The final high-heat dry-roast is critical—stir constantly so the masala forms a dark crust without burning.
- 7Let the dish rest 10 minutes after cooking; flavors meld and the texture firms up slightly for better eating.
Adapt it for your goals.
Low-oil
Reduce coconut oil to 1 teaspoon and use a non-stick pan. Dry-roast the onions with a splash of water instead of oil. The masala still clings beautifully with less fat.
mildMild
Use only 4 dried red chilies and omit the green chilies. Add 1 teaspoon Kashmiri chili powder for color without heat. Perfect for sensitive palates who still crave the authentic masala flavor.
seafoodSeafood
Substitute chicken with 500g firm fish (like kingfish or pomfret) or large prawns. Reduce cooking time by half—seafood cooks faster and absorbs the masala brilliantly.
eggEgg
Replace chicken with 6 boiled eggs, halved. Gently toss them in the cooked masala and dry-roast for 2 minutes. A satisfying vegetarian option with the same fiery coating.
Why this is on our healthy list.
Rich in Antioxidants
Dried red chilies, fenugreek seeds, and coriander seeds are loaded with antioxidant compounds that help combat oxidative stress.
Good Source of Healthy Fats
Fresh coconut and coconut oil provide medium-chain triglycerides (MCTs) that support quick energy and metabolic health.
Anti-Inflammatory Spices
Turmeric, cumin, and black peppercorns contain curcumin and other anti-inflammatory compounds that may help reduce inflammation.
High-Quality Protein
Chicken offers lean, complete protein essential for muscle repair and overall body function, especially when skinless.
Frequently asked questions
Yes, but reduce cooking time to 10-12 minutes after adding masala, and stir frequently to prevent drying out. Bone-in yields richer flavor.
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