Kundapura Chicken
An authentic non-vegetarian recipe from Karnataka, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Chicken (bone-in, curry cut)
150g Grated fresh coconut
200g Onions (finely sliced)
150g Tomatoes (chopped)
15g Ginger paste
15g Garlic paste
8piece Byadagi dried red chillies
10g Coriander seeds
5g Cumin seeds
6piece Black peppercorns
3piece Cloves
1piece Cinnamon stick
3g Turmeric powder
15g Tamarind paste
40ml Coconut oil
15piece Curry leaves
8g Salt
200ml Water
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry-roast the Byadagi red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick in a pan over medium heat for 3–4 minutes until fragrant. Cool completely.
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Grind the roasted spices with grated fresh coconut and tamarind paste into a smooth, thick paste using a little water. This is the Kundapura masala. Set aside.
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Heat coconut oil in a heavy-bottomed kadai over medium heat.
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Add curry leaves and let them splutter for 20 seconds.
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Add sliced onions and sauté for 8–10 minutes until deep golden brown.
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Add ginger paste and garlic paste. Cook for 2 minutes until the raw smell disappears.
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Add chopped tomatoes and cook for 5–6 minutes until they break down and the oil separates.
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Add turmeric powder and the ground Kundapura masala paste. Stir well and cook for 5–6 minutes until the masala is fragrant and the oil separates.
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Add the chicken pieces and toss to coat thoroughly with the masala. Sear on high heat for 3–4 minutes.
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Add salt and water. Stir, cover, and cook on medium heat for 20–25 minutes until the chicken is cooked through and tender.
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Remove the lid and cook on high heat for 3–4 minutes to reduce the gravy to a thick, rich consistency.
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Serve hot with neer dosa, appam, or steamed rice.
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Chef's Tips
Byadagi red chillies are the signature ingredient — they give the curry its characteristic deep red color and mild-to-medium heat without being overpowering.
Fresh coconut in the masala paste is essential; it gives the curry a creamy, slightly sweet base that balances the spices.
Coconut oil is the traditional cooking medium for Coastal Karnataka cuisine — do not substitute with refined oil.
Kundapura chicken pairs best with neer dosa (thin rice crepes) — the delicate dosa soaks up the rich masala beautifully.
About This Dish
Kundapura Chicken is a traditional non-vegetarian dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Byadagi red chillies are the signature ingredient — they give the curry its characteristic deep red color and mild-to-medium heat without being overpowering. - Fresh coconut in the masala paste is essential; it gives the curry a creamy, slightly sweet base that balances the spices. - Coconut oil is the traditional cooking medium for Coastal Karnataka cuisine — do not substitute with refined oil. - Kundapura chicken pairs best with neer dosa (thin rice crepes) — the delicate dosa soaks up the rich masala beautifully.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium