Kundapur Chicken Curry Recipe

I’m opening this day by exploring some traditional and famous recipes from India, Since my last traditional dish from India was great, I recommend you to check out Dosakaya Chicken Curry. This time I tried a recipe from the south of India, it’s Kundapur Chicken Curry. a Chicken curry recipe but with Kundapur style.

This chicken curry uses spices like cumin for warmth and coconut milk for a sweet touch. with soft chicken of course to make a great combination in just one dish. If you like a dish with so many flavors and mix a lot of spices, you definitely need to give this one a try.

Ingredients

Gather the following ingredients to make this Kundapur Chicken Curry:

• 1 kg chicken, cut into pieces
• 2 cups grated coconut
• 1 cup yogurt
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 2 sprigs curry leaves
• 1 tablespoon ginger-garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• 4 tablespoons cooking oil
• Fresh coriander leaves for garnish

How to Make Kundapur Chicken Curry

Marinating the Chicken

First, put the chicken in a mix of yogurt, ginger-garlic paste, turmeric powder, and salt. Wait for 30 minutes.

Preparing the Spice Blend

Next, in a pan, cook cumin seeds, mustard seeds, and fenugreek seeds until they smell nice. Mix them with grated coconut to make a smooth paste.

Cooking the Curry

1. Now, heat oil in a pan and add chopped onions. Cook until they turn golden.
2. Put in tomato puree, red chili powder, and coriander powder. Cook until you see oil.
3. Add the marinated chicken. Cook until it’s brown on all sides.
4. Mix in the spice blend. Let it cook for a bit.
5. Throw in curry leaves and coconut milk. If it’s too thick, add some water.
6. Let it cook slowly until the chicken is soft and the flavors mix up.
7. Serve the Kundapur Chicken Curry hot with some rice if you want.

Kitchen Equipment Needed

To make this Kundapur Chicken Curry smooth, ensure you have the following kitchen equipment ready:

• Mixing bowls
• Grinder or blender
• Heavy-bottomed pan
• Wooden spoon
• Knife and cutting board
• Measuring spoons and cups

How to Store Kundapur Chicken Curry?

If you have any leftover curry, you can keep it in a super-tight container in the fridge for up to three days. Oh, and here’s a cool trick: you can also freeze it! By putting the curry in an ice castle to save for later. When you want to eat it again, gently warm it up on the stove. If it gets a bit thick, just add a splash of water to make it just right again.

Recipe Swaps

If want to try veggies, you can switch from chicken to Potatoes or carrots. Just do the same cooking steps, but remember veggies need a bit different time in the pot. And you don’t eat gluten! When using yogurt, just make sure it’s gluten-free.

FAQ

Can I use coconut oil instead of regular cooking oil in this recipe?

Yup! Just use it like you do with regular oil.

Is there a milder version for kids or those who don’t like too much spice?

Totally! Make it not too spicy by using less red chili powder or skip it for even less spice.

Can I add more vegetables to make it even heartier

Add more veggies like peppers or spinach.

How do I know if the chicken is cooked perfectly?

Check with a fork. If the juice is clear and it’s not pink, it’s ready for the curry party!

Is it okay to skip curry leaves if I can’t find them?

Of course! Curry leaves are a great bonus, but your curry will still be tasty without them.

Can I use Greek yogurt instead of regular yogurt in the marinade?

Yup! Greek yogurt works too.

The Final: Kundapur Chicken Curry Recipe

Kundapur Chicken Curry It’s a mix of tasty spices and cool traditions, all in just one dish. I hope you give it a try and tell your friends and family about it, And guess what? You can join more tasty recipes by subscribing to my blog.