Ingredients
0
Instructions
Cooking Steps
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