Coorgi Style Chicken Curry Recipe

Step 1: To begin making the Coorgi Style Chicken Curry,  wash and clean the chicken thoroughly and cut the chicken into medium curry cut pieces

Step 2: In a bowl, marinate the chicken along with turmeric powder, red chilli powder, salt and oil

Step 3: Keep aside for an hour in fridge

Step 4: Heat a pan on medium flame, dry roast cumin seeds, coriander seeds, cloves, cinnamon, peppercorns, ginger, garlic, green chillies, curry leaves and coconut for about 4-5 minutes till the aroma comes

Step 5: Turn off the flame

Step 6: Cool the masala and grind it into a fine paste by adding a tablespoon of water

Step 7: Keep aside

Step 8: Heat a kadai on medium flame add oil, and mustard seeds, fenugreek seeds and dried red chillies

Step 9: When the mustard seeds begin to splutter, add onions

Step 10: Saute till golden brown

Step 11: Add the ground masala paste with some water

Step 12: Add the tomatoes, salt and sugar

Step 13: Cook till the tomatoes turn mushy

Step 14: Now add the marinated chicken, along with some water

Step 15: Cover the kadai and simmer till the chicken is well cooked

Step 16: Once the chicken is cooked add the kachampuli and cook for a minute

Step 17: Cover the chicken and cook for 10-15 minutes before serving with steamed rice

Step 18: Coorgi Style Chicken Curry is best served with Coorg Style Kadumbuttu/Kadambuttu  or plain akki roti for a simple weekday meal