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
- 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
- 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.