Entree: India – Karnataka Coast – ಕುಂದಾಪುರ ಚಿಕನ್ ಕರಿ ➤ Kundāpura Chicken Kari (Coastal Karnataka chicken curry made with a roasted coconut-spice paste and curry leaves)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1.5 lb (680 g) bone-in chicken pieces (thighs and drumsticks), skin removed or left on as preferred
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1/2 tsp (2.5 g) mustard seeds
- 10–12 fresh curry leaves
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, roughly chopped
- 1-inch (2.5 cm) piece ginger, roughly chopped
- 4–6 dried red chilies (adjust for heat)
- 1 tbsp (8 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (2 g) black peppercorns
- 1/4 cup (30 g) grated fresh coconut (toasted lightly)
- 1/2 tsp (2 g) turmeric powder
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp (15 ml) lime juice as alternative)
- 1 1/2 cups (360 ml) coconut milk (full fat preferred)
- 1 cup (240 ml) water
- Salt to taste
- 2 tbsp (30 g) fresh coriander (cilantro), chopped, for garnish

Instructions

1. Dry-roast 1 tbsp (8 g) coriander seeds, 1 tsp (2 g) cumin seeds, 1/2 tsp (2 g) black peppercorns and 4–6 dried red chilies in a small pan over medium heat until aromatic, about 2–3 minutes; remove and cool.
2. Lightly toast 1/4 cup (30 g) grated fresh coconut in the same pan until golden; combine with the cooled roasted spices, 3 cloves garlic and 1-inch (2.5 cm) ginger in a blender and grind to a smooth paste with a few tablespoons of water.
3. Heat 2 tbsp (30 ml) coconut oil in a heavy-bottomed pan over medium heat. Add 1/2 tsp (2.5 g) mustard seeds; when they sputter add 10–12 curry leaves and sauté briefly.
4. Add 1 medium finely chopped onion and sauté until softened and lightly golden, about 6–8 minutes. Stir in 1/2 tsp (2 g) turmeric powder.
5. Add the ground coconut-spice paste to the pan and cook, stirring, for 3–4 minutes until the raw aroma dissipates and the oil separates from the masala.
6. Add the 1.5 lb (680 g) bone-in chicken pieces and toss to coat in the paste. Cook 4–5 minutes to seal the chicken.
7. Stir in 1 tbsp (15 ml) tamarind paste, 1 1/2 cups (360 ml) coconut milk and 1 cup (240 ml) water. Bring to a gentle simmer, cover partially, and cook 20–25 minutes until chicken is tender and sauce has thickened.
8. Adjust salt and consistency; simmer uncovered a few minutes more if sauce is too thin. Garnish with 2 tbsp (30 g) chopped fresh coriander and serve hot with steamed rice, neer dosa, or appam.