logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies
Romance Novels


dailyclick
All times in EST

Full Schedule
g
g Indian Food Site

BellaOnline's Indian Food Editor

g

Chicken Coondapuri Curry Recipe


Chicken Coondapuri is one of my all time favorite dishes. This is a specialty from Mangalore, which is a coastal city located on the southwestern coast in the state of Karnataka. Mangalore is often referred to as the "Gateway to Karnataka". The cuisine of Mangalore is characterized by its use of fresh coconuts, hot chilies and fragrant spices. Although Mangalore is well known for its wonderful seafood dishes, Coondapuri Chicken continues to be a regional favorite. The addition of a freshly ground home made masala (spice mixture) is what makes this dish so special and of course, absolutely delicious.

This dish is simple to prepare and just perfect for entertaining. It can be made well ahead of time and warmed through just before serving. I am sure your family and friends will enjoy it as much as mine do.


CHICKEN COONDAPURI CURRY

Ingredients:

3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5 pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

For the MASALA: dry roast and grind to a fine powder

6-8 dried red chilies (to taste)
1 tbsp coriander seeds
tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric

Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.

METHOD:

In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.

In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice.
Add Chicken+Coondapuri+Curry+Recipe to Twitter Add Chicken+Coondapuri+Curry+Recipe to Facebook Add Chicken+Coondapuri+Curry+Recipe to MySpace Add Chicken+Coondapuri+Curry+Recipe to Del.icio.us Digg Chicken+Coondapuri+Curry+Recipe Add Chicken+Coondapuri+Curry+Recipe to Yahoo My Web Add Chicken+Coondapuri+Curry+Recipe to Google Bookmarks Add Chicken+Coondapuri+Curry+Recipe to Stumbleupon Add Chicken+Coondapuri+Curry+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Indian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

g


g features
Orange & Ginger Scented Pulao Recipe

Hariyali Shrimp Recipe

Eggplant Dal Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor