Coorgi Style Chicken Curry
Coorgi Style Chicken Curry is a rich, aromatic dish that hails from the beautiful region of Coorg, also known as Kodagu, located in the southern part of India. Known for its robust flavors and distinctive use of spices, this curry combines the heat of red chilies, the warmth of black pepper, the earthy aroma of roasted coriander and cumin seeds, and the tropical richness of fresh coconut. With a subtle tang from kachampuli (a Coorgi vinegar), this chicken curry pairs perfectly with steamed rice, Kadumbuttu (a type of rice dumpling), or akki roti (rice roti).
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into curry pieces) | 1 kg |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Whole Black Peppercorns | 2 tablespoons |
| Cinnamon Stick (Dalchini) | 1 stick |
| Ginger (1-inch piece) | 1 piece |
| Garlic (cloves) | 12 cloves |
| Green Chilies | 5 whole |
| Fresh Coconut (grated) | 1 cup |
| Curry Leaves | 20 leaves |
| Mustard Seeds | 1 teaspoon |
| Fenugreek Seeds (Methi) | 1 teaspoon |
| Dry Red Chilies | 4 whole |
| Onion (chopped) | 1 large |
| Tomatoes (chopped) | 2 medium-sized |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Kachampuli (Coorgi vinegar) | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Coorgi
Course: Main Course (Lunch/Dinner)
Diet: Non-Vegetarian
Instructions
-
Marinate the Chicken
Begin by washing and cleaning the chicken pieces thoroughly. Cut the chicken into medium-sized curry cut pieces. In a mixing bowl, combine the chicken with turmeric powder, red chili powder, salt, and a tablespoon of sunflower oil. Mix well to coat the chicken evenly. Cover the bowl and let it marinate for an hour in the refrigerator. This allows the flavors to penetrate the chicken. -
-
Prepare the Roasted Spice Paste
Heat a pan over medium heat and dry roast the cumin seeds, coriander seeds, black peppercorns, cinnamon stick, ginger, garlic, green chilies, curry leaves, and grated coconut. Roast the spices for about 4 to 5 minutes, stirring occasionally, until the mixture becomes fragrant. Be careful not to burn the spices. Once roasted, remove the pan from heat and let the spices cool. Once cooled, grind them into a fine paste by adding a tablespoon of water. Set the paste aside. -
Cook the Base Masala
In a large kadai (wok), heat a tablespoon of sunflower oil over medium flame. Add the mustard seeds, fenugreek seeds, and dry red chilies. When the mustard seeds start spluttering, add the chopped onions. Sauté the onions until they turn golden brown and soft. This forms the base of the curry. -
Combine the Masala Paste and Tomatoes
Add the ground spice paste to the kadai, along with a little water to thin it out. Stir the mixture well, ensuring that the paste is well combined with the sautéed onions. Now, add the chopped tomatoes, salt, and sugar to the kadai. Cook the mixture until the tomatoes become soft and mushy, and the oil begins to separate from the masala. -
Add the Chicken and Simmer
Add the marinated chicken pieces to the kadai and mix them into the masala. Pour in enough water to cover the chicken, and bring it to a boil. Once boiling, reduce the heat to low, cover the kadai, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender. -
Final Touch
Once the chicken is cooked, add the kachampuli (Coorgi vinegar) to the curry and stir well. Let it cook for an additional minute to allow the vinegar to blend into the curry. Turn off the heat and cover the kadai. Let the curry rest for 10-15 minutes to enhance the flavors before serving.
Serving Suggestions
Coorgi Style Chicken Curry is best served with Coorg Style Kadumbuttu (steamed rice dumplings) or Akki Roti (rice flour flatbread). You can also pair it with steamed rice for a simple yet satisfying meal. The richness and depth of this curry are complemented by the tangy, slightly sour notes of kachampuli, making it a truly unique dish that reflects the culinary heritage of Coorg.
Tips and Variations:
- Spice Level: Adjust the number of green chilies and dry red chilies according to your spice tolerance. You can reduce or increase them based on your preference.
- Kachampuli Substitution: If you can’t find kachampuli, you can substitute it with a little tamarind paste mixed with water, though the flavor will differ slightly.
- Roasting the Spices: Ensure the spices are dry roasted and ground fresh, as this brings out the maximum aroma and flavor, essential for the rich and vibrant taste of this curry.
This Coorgi Style Chicken Curry is a fantastic choice for a weekend family meal or when you want to impress your guests with a traditional, flavorful dish. The use of freshly ground spices, coconut, and the tangy kachampuli sets this curry apart from others, offering a delightful taste of Coorgi cuisine right in your kitchen!
