Coastal Karnataka Chicken Curry (Kundapura Style)

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Hailing from the temple town of Kundapura on Karnataka's sun-soaked coast, this chicken curry is a celebration of freshly roasted spices, tangy tamarind, and creamy coconut milk. Each bite delivers the warm fragrance of Byadagi chilies balanced with the bright sourness that defines this beloved regional dish. Best enjoyed with soft neer dosa or steamed rice.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 29 gFat
• 13 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 620 mgSodium
• 680 mgPotassium
• 75 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the roasted spice paste

• 8-10 dried Byadagi red chilies, stems removed
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds (methi)
• 1/2 tsp black peppercorns
• 3 whole cloves
• 1-inch cinnamon stick
• 2 green cardamom pods

For the curry base

• 3 tbsp freshly grated coconut
• 1 tbsp tamarind paste
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit lengthwise
• 12 fresh curry leaves

For the chicken and simmer

• 1 kg bone-in chicken, cut into 8 pieces
• 1 medium tomato, finely chopped
• 1 cup thin coconut milk
• 1/2 cup water
• 1 1/2 tsp salt, or to taste
• 2 tbsp chopped fresh cilantro, for garnish

Directions

1. Dry roast the Byadagi chilies, coriander, cumin, fenugreek, peppercorns, cloves, cinnamon, and cardamom in a heavy skillet over low heat for 2-3 minutes until fragrant, taking care not to burn them.
2. Transfer the roasted spices to a blender along with the grated coconut, tamarind paste, and 3 tbsp water; grind to a smooth, thick paste, adding a splash more water if needed.
3. Heat the coconut oil in a heavy-bottomed pan over medium heat and add the curry leaves; once they splutter, add the sliced onions and sauté for 6-7 minutes until golden brown.
4. Stir in the ginger-garlic paste and slit green chilies and cook for 1 minute, then add the ground spice paste and turmeric; sauté for 4-5 minutes until the oil begins to release from the masala.
5. Add the chicken pieces and chopped tomato, tossing well to coat the meat in the spice mixture; cook for 5-6 minutes, turning occasionally, until the chicken turns opaque and lightly browned.
6. Pour in the coconut milk and water, season with salt, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 18-20 minutes until the chicken is tender and the gravy is rich and slightly thickened.
7. Uncover, taste, and adjust salt or tamarind for brightness. Finish with a final drizzle of coconut oil and the chopped cilantro, then let it rest off the heat for 5 minutes.
8. Serve hot with neer dosa, soft idiyappam, steamed rice, or ragi mudde for a traditional coastal Karnataka meal.

Cook’s Notes

• Use Byadagi (not Guntur) red chilies for the authentic deep red color and mild, smoky heat that defines Kundapura masala.
• Marinate the chicken with a pinch of salt and turmeric for 20-30 minutes before cooking to deepen the flavor and tenderize the meat.
• For a thinner, soupier curry, add an extra 1/2 cup water; for a thicker masala-style dish, simmer uncovered in the final 5 minutes.
• Kokum can replace tamarind for a more traditional, coastal sourness if available.
• Leftover curry tastes even better the next day as the spices continue to meld; reheat gently with a splash of water.

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