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Coorgi Chicken Curry: Kodagu Delight
Just
like
all
other
south
Indian
recipes,
this
chicken
curry
recipe
too
has
coconut
in
it.
The
trick
is
in
how
much
and
in
what
way
you
use
the
coconut.
As
this
is
a
gourmet
recipe,
the
emphasis
lies
more
on
the
skill
than
the
ingredients
used.
Ingredients
For
Coorg
Chicken:
1.
Chicken
500
grams
2.
Large
onion
1
(chopped)
3.
Tomato
1
(chopped)
4.
Garlic
5-7
cloves
5.
Ginger
2
inch
piece
6.
Green
chillies
4
7.
Coriander
seed
1
teaspoon
8.
Poppy
seeds
1
teaspoon
9.
Cumin
seeds
1
teaspoon
10.
Cinnamon
2
inch
stick
11.
Coriander
leaves
(handful)
12.
Red
chilli
powder
1
tablespoon
13.
Turmeric
powder
1
tablespoon
14.
Coconut
(grated)
1
cup
15.
Tamarind
juice
2
tablespoons
16.
Salt
as
per
taste
17.
Oil
2
tablespoon
Procedure For Coorg Chicken:
- Marinate the chicken with red chilli powder and turmeric powder. Keep it aside while you make the other preparations.
- Fry the grated coconut in a dry pan. Roast it till it becomes brownish in colour. Let it cool for a while and then grind it into a smooth paste.
- Meanwhile grind all the spices except onions and tomatoes to make the masala for this chicken curry recipe. Add a little water while grinding the dry spices.
- Heat oil in a pan and saute the onions in it. When the onions turn golden brown, add the ground masala to it. Cook for 5 minutes on low flame until it smells cooked.
- Add the chicken pieces to the pan and cook it in it's own juices for 5-7 minutes.
- Add tomatoes, salt and tamarind juice to the pan now. Add 2 cups of water; cover and cook for 5-7 minutes.
- Pour the coconut paste just 5 minutes before you remove the pan from the flame. Overcooking coconut makes it lose it's flavour.
You can serve Coorgi Chicken delicacy with any kind of rice or chapatis (flat breads).
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