This is a great Kundapur Masala recipe that I have used for many of my preparations. It goes well with veg preparations and also with chicken. I have used this recipe for years, most likely it came from my sister in law Radhika. She had some really wonderful recipes, that are precious. She is fondly remembered whenever I make any of her dishes. Here is the recipe, please do try it out and let me know how you like it.
Kundapur Style Chicken Masala in Thali served with Quinoa, Zucchini Upkari (Stir Fry) and Chips
Recipe
Ingredients:
For the Kundapur Masala Paste:
• 6 - 8 cloves
• 1 teaspoons pepper corns
• 1 heaped teaspoon cumin seeds
• 2 - 3 cinnamon sticks ( each piece, about an inch each)
• 2 heaped teaspoons coriander seeds
• 1/4 tsp fenugreek seeds (methi)
• 8 -10 cashews (I sometimes just use the roasted cashews)
• 5 - 10 red chillies (more or less as per your spice level)
• 3/4 - 1 cup grated coconut (you can use frozen if you wish)
• 1 cup water
For the Curry:
• 4 tablespoons coconut oil (you may use any oil you prefer or ghee)
• 1/2 tsp cumin seeds
• 10 - 15 curry leaves
• 4 tablespoons finely chopped onions (I used a medium onion)
• 3 - 4 tomatoes finely chopped
• 1" ginger finely chopped or grated
• 6 - 8 garlic cloves sliced into biggish pieces (I add more as we love garlic)
• 1/2 kg chicken cut into bite size pieces (we prefer boneless chicken breast)
• 6 - 7 tablespoons of Kundapura masala paste (masala recipe included)
• 2 teaspoons salt (adjust as per your taste)
• 1 cup water
• a small can coconut milk (optional, extra if needed)
• cilantro/coriander leaves finely chopped
Steps:
Kundapur masala paste: Dry roast all the ingredients (cloves, pepper, cumin, cinnamon, coriander, fenugreek, cashews, red chillies and coconut) in a pan, separately at first and then altogether until you get a nice spicy fragrant aroma, and keep aside till it cools.
Add the 1 cup water and grind to a fine paste. Kundapur masala paste is ready. Keep aside till ready to use.
Heat the coconut oil in a pan, and add the cumin seeds. when it splutters and gives a nice aroma, add the onions and sauté till golden brown.
Next add in the curry leaves and garlic cloves and sauté for a couple more minutes.
Add in the chopped tomatoes and the ginger and sauté till it leaves the sides of the pan and the oil separates.
Add in the Kundapur masala paste and salt and sauté for a couple of minutes.
Next add in the chicken, and sauté for a couple of minutes till the chicken is coated well with the masala and it loses its rawness and pinkish color. Next add in the 1 cup water and mix it well.
Cover the pan and cook for 10 to 15 minutes on medium heat or until the chicken is cooked to your satisfaction. If you feel the curry is dry, feel free to add some extra coconut milk at this time.
Adjust salt and add in finely chopped cilantro /coriander leaves and mix well.
Yummy and Flavorful Kundapur Chicken Masala is ready. Serve it with rice or quinoa or chapathis (phulkas) or bread of choice.
Notes:
• To save time, I usually dry roast each ingredient (except coconut) separately in the Microwave, for 10 to 15 seconds. I dry roast the coconut in the pan (as that takes the longest) and then add in the pre-roasted ingredients and roast some more.
• I use this masala with chicken, as well as with vegetarian combinations such as:
- Paneer
- Mushrooms
- Peas and Paneer
- Lima beans or Double Beans
Simple Zucchini Stir Fry - I just seasoned a 1/2 teaspoon of jeera in a tablespoon of ghee. Then added 4 quartered and sliced zucchini, 1/4 tsp of haldi (turmeric), 1/8 tsp of black pepper pd, 1/4 tsp of garam masala and 1/4 tsp of chilli powder (optional). You can adjust the spices to your taste. I also added the salt to taste and mixed well and covered and cooked for about 3 minutes. I kept the stir fry lightly spiced. I like to keep the veggies a little crunchy and not mushy. (you can add a little sugar or honey if you like)
# Thali No. 1
