Kundapur chicken curry recipe
We love to eat curries and have a few favourites spread across Indian, Malaysian and Tahi cuisines. Whilst travelling aboard the Golden Chariot, a luxury train in the south of India earlier this year, we got plenty of opportunities to try a wide and varied range of curries, covering both protein and vegetarian based dishes. One night on board, we were also treated to a cooking demonstration by the executive chef onboard the train.
Curries are reasonably easy to follow from a book, but it’s sometimes hard to get the right recipe. It’s also impossible to get a recipe for every type of curry made in countries like India, as every chef has a different slant on the way it should be cooked. Similarly, families use traditional methods and age-old recipes and regionally, the food differs also.
So, to be able to have the chef hand down one of his own recipes, and to share in his special tips for making it, was certainly a treat.
After returning from being in India for three weeks, we had reached our limit with curries. Personally, it took me many months before I could even face the smell again. We’ve found our mojo again though, thank goodness, as they really are delicious.
Here’s my version of Kundapur chicken curry, a mild but ever so tasty and hearty meal. It’s perfect for a cold and rainy night.
Watch the video below.
- Ingredients for Kundapur curry paste:
- 6-7 cloves
- 1 tbsp peppercorns
- 1 tsp cumin seeds
- 4-5 cinnamon sticks
- 2 tsp coriander seeds
- 4-5 whole red chillies
- 100 grams grated coconut
- 2 cups water
- Ingredients for the curry:
- 1 kg chicken thigh cutlets
- 4 tbsp coconut oil
- 1 tsp cumin seeds
- 10-15 curry leaves
- 4 tbsp chopped onions
- 2-3 green chillies - sliced
- 2 tbsp garlic ginger paste
- 4 tbsp chopped tomatoes
- 0.5 tsp turmeric powder
- 6 tbsp Kundapur paste
- 5 tbsp coconut milk
- Salt to taste
- 2 cups water
- 15 grams tamarind pulp
- Coriander (or parsley) for garnish
- Take all of the ingredients for the Kundapur curry paste and roast for only a few minutes in the oven or dry fry on a cooktop.
- Remove and grind all into a smooth paste using a mortar and pestle or a spice grinder.
- Set aside and prepare the remaining ingredients.
- Heat the oil in the pan.
- Add cumin seeds, curry leaves, onion, ginger garlic paste and green chilli and saute until light brown.
- Add chopped tomatoes and turmeric.
- Stir until mixed through.
- Add the chicken, Kundapur paste, salt and water and stir it well.
- Cover the pan and add for 15-20 minutes or until chicken is cooked.
- Add tamarind, stir through, then add coconut milk.
- Serve with steamed rice or roti. Garnish with coriander or parsely.
Chilli can be adjusted to suit your taste.
I made this recipe for two people, using 4 chicken thigh cutlets, so I only used a third of all ingredients.
This recipe is perfect to make ahead of time and reheat when you are ready to eat.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 524 Total Fat: 34g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 188mg Sodium: 440mg Carbohydrates: 20g Fiber: 4g Sugar: 9g Protein: 39g
For more of our fantastic curry recipes, head over to our Cook with Me page.
Kerri now travels regularly with her husband, Stirling, where eating great food, drinking quality beer and wine, and cooking international foods are integral to their adventures.