This is authentic way of preparing chicken curry in Coorg, which is an administrative district in Karnataka. I would say for nature admirers it is a must visit spot because of its hill spots, dense thick forest region. The main occupation is agriculture and coffee plantation. Coming back to recipe ‘Kachampuli’ (Cambodge fruit) similar to balsamic vinegar (tangy sauce) which is used in authentic recipes of coorg. This adds delicacy to the dish. It’s also called malabari tamarind as it’s also widely used in Kerala. It’s labeled as cambodge in stores which looks similar to tamarind.
- 1 lbs Chicken(cubed)
- 2 tbsp Oil
- 2 tbsp balsamic vinegar (Kachampuli)
- 2 green chilies slit lengthwise,optional
- 2 tsp ginger garlic paste
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin seeds powder
- ½ tsp pepper powder
- Salt to taste
Step 1: Heat frying pan, add chili powder, cumin powder, coriander powder and pepper powder. Dry roast all spices till its dark brown in color. In a medium heat it takes 4 minutes approximately but don’t burn.
Step 2: Heat oil in a sauce pan, add green chilies and fry for a while. Add ginger garlic paste and saute till raw aroma vanish.
Step 3: Add chicken and saute. Cook till its half done.
Step 4: Add the spices and give a quick stir. Add kachampuli, salt and cook till it’s done. Add ¼th cup water if required. Fry till water is evaporated. Serve with jeera rice or, as starter. Enjoy!
- For the above recipe soak one cambodge in ¼ cup water and use the pulp extract.
- Oil is used less because roasted spices emits oil when added to chicken
- Dry roasting spices is the key to get the perfect yummilicious fry.
- Same recipe best suits with pork/lamb meat.