07 Mar

This is a south indian chicken recipe which is a semi gravy which goes well with parota, rice, chappati, butter nan, rotis and even with bread..
Here coconut is used in the recipe,just like chicken sukka but not sukka try this and find the difference…
This is mainly prepared in the costal belt of Karnataka….
Kundapur is a place name near udupi district……
Kundapur chichen curry is popular dish in most of the marriages, other functions of coastal areas….this served along with neer dosa /appam/iddlis…
Recipe is very simple,easy and delicious…


•1/2kg chicken
•2tblsp curds
•1tsp turmeric
•1tsp gingergarlic paste
•8-12 red chillies preferably byadige chillies
•1 tblsp coriander seeds
•1tsp jeera
•2 -1″ cinnamon
•5 cloves
•3 cardamom
•1 medium onion sliced for grinding
•1″ ginger
•6/7 flakes garlic
2 tblsp coriander leaves
•1cup grated coconut
•1 medium onion sliced
•2 tomatoes chopped
•2tblsp ghee
•2 spring curryleaves
•Salt accordingly
•Coriander leaves for garnishing..


▪Marinate chicken with gingergarlic paste, turmeric, salt and curds mix and refrigrate for 30 min .
▪Now in a kadai add little oil fry adding one by one red chillies, coriander seeds, jeera, cinnamon, cloves, cardamom and onion fry till onion is brown, remove and grind this along with coriander leaves, ginger and garlic to a fine paste.
▪Now in the same kadai add ghee ,onion,fry till pinkish then add chicken cook for 5 min then add salt coconut grated ,salt, curryleaves cook for 2min add chopped tomatoes and ground masala mix well cook for 15 -20 min or till chicken is cooked .
▪serve garnished with coriander leaves.



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Posted by on March 7, 2015 in CHICKEN, NON VEG CURRY


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