Kundapur is located in Udipi district of Karnataka. This city is known for it's beautiful architecture, ancient temples, scenic beaches and above all it's cuisine especially non vegetarian dishes.
Kundapur chicken curry is a very hot dish prepared with freshly home made masala using Byadgi chillies along with other spices. Byadgi chillies are grown in the town of Byadgi in Karnataka. They have a lovely red colour but are less spicier. If you don't have Byadgi chillies you can use Kashmiri chillies instead.
This curry can be served with ghee rice, appams, dosas, idiyappams. The most popular combo is with flaky roti addressed as Kori Rotti, meaning chicken and roti. Traditionally this curry is made with country chicken or farm chicken which takes a little longer to cook but gives the best taste. Kokams are also used in most of the preparations to give the tangy flavour to the curries.
This recipe may not be exactly like the one from Kundapur because I have reduced the quantity of spices and chillies according to my family's preference as we don't eat very spicy food. If you are a spicy food lover do add more spices and enjoy this fiery dish.
Chicken ........ 500 gms
Onions .......... 2
Tomatoes ....... 1
Kokams ......... 4-5 (soaked in water) - optional
Ginger paste .... 1 tbsp
Garlic paste .... 1 tbsp
Bay leaves ..... 2
Cinnamon ... 1 piece
Curry leaves ... 2 sprigs
Asafoetida ..... 1 pinch
Turmeric powder .. 1/4 tsp
Coconut milk ........ 1/2 cup
Oil ...................... as needed.
Salt ................... to taste
Byadgi chillies ...... 5 (add more if you like)
Coriander seeds .... 1 tsp
Cumin seeds ........ 1/2 tsp
Methi seeds .......... 1/4 tsp
Black pepper corns ... 1/4 tsp
Dessicated coconut .... 1 tbsp
(Dry roast and grind the masala.. If you are making more quantity to store keep it dry. If using the same day you can make a paste by adding little water)
1. Wash the chicken pieces. Marinate them with half of the Kundapur masala, salt and turmeric powder,
2. In a pan heat 2-3 tbsps of oil and fry the onions until translucent.
4. Soak the kokams in water.
5.Now take a heavy bottomed pan and heat 2 -3 tbsps of oil. Add the bay leaves, cinnamon. When they give out an aroma tip in the asafoetida and the curry leaves.
6. Next add the blended onion tomato paste. Saute for a minute.
7. Add the marinated chicken, salt and turmeric powder. Saute until the chicken changes the colour.
8. Now add the remaining masala powder, kokum water (discarding the kokums), more water to cook the chicken depending on the gravy texture you need. With rice we need more gravy whereas with rotis and dosas we like it thicker.
9. Simmer to cook until almost done. It takes about 20 minutes approximately. Towards the end stir in the coconut milk and give one or two boils.