AuthorChef Soju PhilipTulunadan Chicken curry- An ethnic chicken curry from the Tulu region of Karnataka state. The southern border of Karnataka which is Mangalore shares a strong significance with Kerala cuisine. Coconut and coconut products were used for cooking and the dishes were spiced up with a type of red chilly which found in this region known as Bydagi chilli. It imparts a strong flavor and taste to any dish and used abundantly. I remember my college days in Mangalore , we never missed our Kerala style food as many of the dishes were well suits to our palate. Mangalore has so many small eateries which offers Malabar style food and local treats and we always enjoyed it. Tulu style chicken curry is a homely dish which can easily prepare and can offer to any guests for any occasions. Enjoy it.
Clean and cut the chicken into small pieces. Wash and drain.
Peel the onion and chop it.
For roasting and grinding-
Heat oil, add cut onion, peeled garlic, bydagi or red chilies, coriander seeds, cumin seeds, whole garam masala and fry for a while. Add grated coconut and fry for a while without discoloring. Add turmeric powder, mix well and remove from the fire.
Cool and grind to a coarse paste.
Heat coconut oil, splutter mustard seeds, curry leaves and add the chopped onion. Saute well till golden brown in color and add the ground paste and cook for a while.
Add the chicken pieces, salt little water and mix well. Simmer in low flame till the chicken has cooked and the gravy is thick
Remove from the fire. Serve hot with steamed rice or chappathi.
Ingredients
Directions
Clean and cut the chicken into small pieces. Wash and drain.
Peel the onion and chop it.
For roasting and grinding-
Heat oil, add cut onion, peeled garlic, bydagi or red chilies, coriander seeds, cumin seeds, whole garam masala and fry for a while. Add grated coconut and fry for a while without discoloring. Add turmeric powder, mix well and remove from the fire.
Cool and grind to a coarse paste.
Heat coconut oil, splutter mustard seeds, curry leaves and add the chopped onion. Saute well till golden brown in color and add the ground paste and cook for a while.
Add the chicken pieces, salt little water and mix well. Simmer in low flame till the chicken has cooked and the gravy is thick
Remove from the fire. Serve hot with steamed rice or chappathi.
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