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

Method:

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)