Coorgi Chicken Masala

50 mins
Prep: 20 mins | Cook: 30 mins | Servings: 2

Ingredients

Marination
  • 400gms chicken pieces (boneless)
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
Raw masala –Ground into paste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2″ piece cinnamon
  • 4 cloves
  • 1/2 tsp poppy seeds
  • 1tbsp coriander leaves
  • 1/2 tsp chopped garlic
  • 1/2 tsp chopped ginger
  • 2 green chilies
  • Other ingredients:
  • 1/2 cup chopped onion
  • 1/4 cup chopped tomato
  • 1/2 cup fresh/frozen coconut
  • Oil
  • 1/4 tsp tamarind extract or 2 pieces of tamarind soaked in warm water
  • Salt to taste

Method

  1. Apply red chili powder and turmeric to chicken pieces and leave it aside.
  2. Roast the coconut without oil till it turns slightly brownish. Grind it to a smooth paste.
  3. Heat a little oil and fry onions. When they turn slightly brownish, add tomatoes and fry for some time. Now add raw masala and fry till the raw smell goes off and a nice aroma comes out of it. Now add the chicken pieces, salt and fry for about 5mins. Add 2 cups of water, cover and cook till chicken is tender.
  4. Add the ground coconut, tamarind extract and cook for about 7-8 mins till the curry thickens.
  5. Serve hot.
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