Photograph of the finished Kundapura chicken

India · Gà xào masala Kundapura

Kundapura chicken

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Dried chillies Dried chillies 40
  • Photograph of Shredded coconut Shredded coconut 9.9 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Fennel seeds Fennel seeds 0.4 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Shallots Shallots 2.4
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Sour tamarind Sour tamarind 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Dried chilies, coriander powder, cumin, and cumin seeds are roasted separately and then ground dry to make Kundapura masala.
  2. 2 Masala from Kundapura is ground dry, not with coconut milk like gassi, so the sauce clings to the meat and is thick and creamy.
  3. 3 Sauté the shallots and garlic in oil for 8 minutes until the shallots turn brown.
  4. 4 Add the chopped chicken pieces to the pan and fry for 8 minutes, then sprinkle with dry masala sauce and stir for 4 minutes.
  5. 5 Add roasted shredded coconut, tamarind juice, and 200 ml of water, then simmer for 20 minutes until reduced.
  6. 6 Cook until the sauce only coats the chicken pieces and doesn't settle at the bottom of the pan.
Start cooking