Kundapur style Spicy Chicken
Serves: 3 - 4
You will need
500 g chicken, cut into medium size pieces
1 tablespoon oil
4 onions, medium size, finely sliced ( separate each layer )
1 - inch piece ginger, finely chopped
10 garlic cloves, finely chopped
2 springs dark green curry leaves
1 tomato ( 1 big or 2 medium size ), finely chopped
2 1/2 tablespoon Kundapur masala powder ( 2 - 3 tablespoon )
1/2 - 3/4 teaspoon salt ( or to taste )
Here’s the recipe Kundapur Masala Powder
1 tablespoon oil
4 onions, medium size, finely sliced ( separate each layer )
1 - inch piece ginger, finely chopped
10 garlic cloves, finely chopped
2 springs dark green curry leaves
1 tomato ( 1 big or 2 medium size ), finely chopped
2 1/2 tablespoon Kundapur masala powder ( 2 - 3 tablespoon )
1/2 - 3/4 teaspoon salt ( or to taste )
Here’s the recipe Kundapur Masala Powder
Method
Wash and clean chicken pieces, drain out water completely and keep aside.
Heat oil in a wide pan. Add finely sliced onions and fry till golden color on a medium heat.
Add chopped ginger, garlic and curry leaves. Stir well for 5 minutes.
Add Kundapur masala powder and mix well.
Add chicken pieces, chopped tomato and salt to taste. Do not add water. Mix all the ingredients well and cook on a low to medium heat for 35 - 40 minutes ( stir occasionally ) or till done / gravy well coated on chicken pieces / gravy thickens / bright red color. Serve with Rice / Pulao / Roti / Idiyappam ....
Heat oil in a wide pan. Add finely sliced onions and fry till golden color on a medium heat.
Add chopped ginger, garlic and curry leaves. Stir well for 5 minutes.
Add Kundapur masala powder and mix well.
Add chicken pieces, chopped tomato and salt to taste. Do not add water. Mix all the ingredients well and cook on a low to medium heat for 35 - 40 minutes ( stir occasionally ) or till done / gravy well coated on chicken pieces / gravy thickens / bright red color. Serve with Rice / Pulao / Roti / Idiyappam ....
Tip:
One can add 1/2 cup ( 50 - 75 ml ) of coconut milk to this preparation ( when it is done ) - which - not only reduces the spiciness / but also increases the taste. Need to adjust salt in this case. The down side is extra fat / calories.
Kundapur Style Egg Fry ( Spicy too !!! )
Serves: 2
You will need
Method
Serve as a side dish with Rotis / Rice / Pulao
Serves: 2
You will need
3 boiled eggs, cut into desired shape
1 tablespoon oil
3 onions, finely sliced
1/2 - inch piece ginger, finely chopped
6 cloves garlic, finely chopped
1 spring dark green curry leaves
1/4 teaspoon turmeric powder
4 teaspoon ( 3 - 5 teaspoon ) Kundapur Masala powder( here’s the recipe )
3/4 teaspoon salt ( or to taste )
1 tablespoon oil
3 onions, finely sliced
1/2 - inch piece ginger, finely chopped
6 cloves garlic, finely chopped
1 spring dark green curry leaves
1/4 teaspoon turmeric powder
4 teaspoon ( 3 - 5 teaspoon ) Kundapur Masala powder( here’s the recipe )
3/4 teaspoon salt ( or to taste )
Method
Heat oil in a wide frying pan. Fry sliced onions on a medium heat till golden color and fragrant.
Add chopped garlic, ginger and curry leaves. Fry for 3 - 4 minutes until fragrant.
Add turmeric powder and fry for 2 minutes.
Add Kundapur masala powder and stir well for 2 minutes.
Add boiled egg pieces and salt to taste. Do not add water. Cover with a lid ( stir occasionally ) and cook on a low heat for 8 - 10 minutes until dries up.
Add chopped garlic, ginger and curry leaves. Fry for 3 - 4 minutes until fragrant.
Add turmeric powder and fry for 2 minutes.
Add Kundapur masala powder and stir well for 2 minutes.
Add boiled egg pieces and salt to taste. Do not add water. Cover with a lid ( stir occasionally ) and cook on a low heat for 8 - 10 minutes until dries up.
Serve as a side dish with Rotis / Rice / Pulao
Kundapur style Spicy Mutton
Serves: 3 - 4
You will need
Method
Serves: 3 - 4
You will need
300 g mutton ( lamb ), cut into medium size pieces or boneless mutton
2 tablespoon oil
4 onions, medium size, finely sliced ( separate each layer )
1 - inch piece ginger, finely chopped
12 garlic cloves, finely chopped
2 springs dark green curry leaves
2 tomatoes, finely chopped
2 tablespoon ( 6 teaspoons ) Kundapur masala powder
3/4 teaspoon salt ( or to taste )
2 tablespoon water
2 tablespoon oil
4 onions, medium size, finely sliced ( separate each layer )
1 - inch piece ginger, finely chopped
12 garlic cloves, finely chopped
2 springs dark green curry leaves
2 tomatoes, finely chopped
2 tablespoon ( 6 teaspoons ) Kundapur masala powder
3/4 teaspoon salt ( or to taste )
2 tablespoon water
Method
Wash and clean chicken pieces, drain out water completely, marinate with Kundapur masala powder and salt. Keep aside for half an hour.
Heat oil in a wide pan. Add finely sliced onions and fry till golden color on a medium heat.
Add chopped ginger, garlic and curry leaves. Stir well for 5 minutes.
Add chopped tomatoes and stir well.
Heat oil in a wide pan. Add finely sliced onions and fry till golden color on a medium heat.
Add chopped ginger, garlic and curry leaves. Stir well for 5 minutes.
Add chopped tomatoes and stir well.
Add marinated mutton pieces and adjust salt to taste. Sprinkle 2 tablespoon water. Mix all the ingredients well and cook on a low to medium heat for 50 minutes - 1 hour ( stir occasionally ) or till done / gravy well coated on mutton pieces / gravy thickens / bright red color. Serve with Rice / Pulao / Roti / Idiyappam ....
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