Tuesday, March 17, 2009

Kundapur Chicken

Chicken – 500 gms
Onions – 3 medium sized, finely chopped
Tomatoes – 3 small sized, finely chopped
Ginger paste – 3 tsp
Garlic paste – 3 tsp
Curry leaves – 15-20
Tejpatta – 2
Kundapur chicken masala powder – 2 tbsp
Coconut milk – 1 cup
Salt to taste
Coconut oil – 2 tbsp


  1. In a pan, heat oil.
  2. Add tejpatta, curry leaves and onions.
  3. When the onions turn golden brown, add ginger and garlic paste.
  4. When the raw smell of ginger and garlic is no more there, add tomatoes.
  5. When the oil starts separating, add the chicken pieces and salt.
  6. Let the chicken cook on a medium flame.
  7. Cover the pan with a plate that holds some amount of water in it. (One of my friend Vanitha’s mom had told me this. I forgot the reason why it had to be done. But there was some logic  to it, trust me)
  8. Once the chicken is done, add the Kundapur Chicken powder. (I do not know the ingredients of this masala. Vanitha’s mom had given me this masala. I would try to get the recipe soon)
  9. Add the coconut milk and salt. (I used to not prepare this dish earlier although I loved it, just at the thought of the pain in extracting coconut milk. Recently I bought Maggi’s Coconut milk powder which helped get instant coconut milk done in a jiffy and the taste was good too)
  10. Do not boil for long.
  11. The longer the gravy exists, the tastier it gets…
  12. This is a delight to have with Kori Rotti or ghee rice (Famous Combination in south)
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  1. hopefully one day i shall drop in to taste this

  2. the plate with water covering the pan condenses the steam formed so that you don't have to add water again and again to maintain the level and it prevents the steam escaping with flavour as pressure is not built up.As water is maintained the contents will not stick to the bottom.Instead of coconut milk you can use grated coconut which is plucked from tree

  3. In kundapur all dishes taste better as just-ripe coconut is used.These coconuts are to be plucked from the tree and still green with slight yellowish fiber(coir).They are rich in milk.You have to be careful with spices so as not to spoil the special taste and flavour derived from this coconut

  4. If you like the aroma of garlics, season it sizzling garlics in Kundapur style.For this select a slightly flat quartz or flint stone of size 3cm*3cm and 2cm thickness (if these stones not available, granite will do).Wash the stone thoroughly heat it till red hot.Crush a podded garlic with skin put it in ladle . Now place the stone on the garlic and stir quickly . Immediately pour 2 teaspoons of oil over the contents.Garlic and oil start sizzling .Wait for 5 seconds and dip it in curry duly withdrawing the ladle, leaving behind the the contents in the vessel.Put a lid to seal the vessel and wait for 2 minutes.

  5. one more of Kundapur's Unique Recipie... but nvr had the taste we get wen we eat it in kundapur any wer.. hav tried it evn in a 3* restaurent.. but.. te chef cudnt come up to level...


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