Wednesday, May 9, 2012

Kundapuri Chicken With Kokum "Kundapuri Koli/Kori"

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This version of chicken curry originates from the "Kundapura" region of Karnataka. Other than that I don't know much about the dish except that it is lip-smacking delicious! The specialty about this recipe is that I have tried it with Kokum to give it a sweet sour taste. Recipe minimally adapted from here.

What is Kokum? To put it in a nut-shell, Kokum is dark purple to black, sticky and with curled edges. The fruit is often halved and dried, so that the dried seeds are visible in their chambers like a citrus fruit. It is usually available as a dried rind, resembling a thick plum skin. When added to food it imparts a pink to purple colour and sweet/sour taste. For more info, refer this site.
  • 6-8 Chicken Thighs, skinned, cleaned and cut
  • 3-4 Tbsp Olive Oil 
  • Salt, as needed
  • Cilantro, for garnish
For the Rub:
  • 5-6 Dry Red Chilies, soaked in warm water for 30 minutes
  • 1 Stalk Curry Leaves
  • 2-3 Garlic Cloves
  • 1 Tbsp Coriander Seeds
  • 1/2 Medium Yellow Onion, diced
For the Curry:
  • 3 Roma Tomatoes, diced
  • 2 Medium Yellow Onions, peeled and diced
  • 1 Tsp Red Chili powder or as needed
  • 2 Tbsp Coriander Powder, for thickening the gravy
  • 6 pieces Kokum
  • 2 Grated Balls of Fresh or Frozen Coconut
  • 1/4 Cup Skimmed Milk
  • Dry fry the coriander seeds, curry leaves and garlic for 3-4 minutes on medium flame until the seeds emit aroma.
  • Soak  Kokum in a cup of hot water for 20 minutes (To facilitate easy extraction of juice)
  • Roughly grind dry fried ingredients. To it add  the soaked red chilies, 1/2 diced onions and grind it to a coarse paste along with little salt.
  • Rub the chicken with the coarse paste.Let it sit for at-least 2 hours. I usually let it sit in the refrigerator.
  • In a tbsp of Oil, brown the chicken pieces. Remove from pan.
  • In the same pan, add the diced onions and fry till translucent. Add the tomatoes and cook for a couple of minutes.
  • Add red chili powder, coriander powder, turmeric powder and garam masala. Stir to incorporate. Move the chicken back and let it coat with the spiced onion-tomato gravy evenly. 
  • Squeeze the Kokum and extract juice. Pour it into the pan. Add 1 to 1-1/2 Cups water. It all depends on how thick or thin you want the curry.
  • Add salt as needed and let the chicken cook in medium flame for about 15 minutes or until it is 95% cooked.
  • Check for taste. Add more chili powder or salt if needed. Grind the grated coconut balls with milk. Pour it over the chicken. Let is cook for 5 more minutes. 
  • Garnish with Cilantro and the curry is ready.

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  1. Dear Lassi(e)
    How are you? What a treat after opening your blog 1st time in 6 months...Awesome recipe. Let me call up someone to buy chicken and not mutton. I am getting the aroma of roasted curry patta, dhania a nd garlic right now...I am going to make it day after tomorrow as soon as I reach home...
    Have a nice day

  2. That sounds like an incredibly flavorful curry.

  3. Never cooked kokum in my cooking, kundapuri chicken makes me drool.


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