Coorg style Chicken fry

                                          Chicken fry

This is an authentic way of preparing chicken curry in Coorg, Coorg is a beautiful scenic administrative district in Karnataka. I would say it is a must visit place for nature admirers & plan for safari in tiger reserve forest. It has three wildlife sanctuaries, Brahmagiri Wildlife Sanctuary, Talakaveri Wildlife Sanctuary and Pushpagiri Wildlife Sanctuary and one national park, Nagarahole National Park.

 Nagarahole is acclaimed as one of the high-density tiger populations in the country after Corbett & Kaziranga tiger reserves respectively. 

Coming to the recipe, it has special ingredient locally known as 'Kachampuli' (Cambodge fruit) similar to balsamic vinegar (tangy sauce) which is used in authentic recipes of coorg. This not only brings unique flavor but also takes delicacy to the next level. My little bit of research says kachampuli is also known as malabari tamarind and is widely used in Kerala. It's labeled as cambodge in Asian stores and tastes  similar to tamarind.

Ingredients:

• 500gm Chicken(cubed)
• 2 tbsp Oil
• 2 tbsp balsamic vinegar (Kachampuli)
• 2 green chilies slit, optional
• 1 1/2tbs. Of ginger garlic paste
• 1 teaspoon of red chili powder
• 2 tsp coriander powder
• 1 tsp cumin seeds powder
• ½ tsp pepper powder
• Salt to taste 

(Use freshly ground spices) 

    

Directions:

Step 1: Heat frying pan, add chili powder, cumin powder, coriander powder and pepper powder. Dry roast all spices until dark brown in color. In a medium heat it takes about 4 minutes but not burn.

Step 2: Heat oil in a sauce pan, add green chilies and fry for a while. Add ginger garlic paste and saute until the raw flavor vanish.

Step 3: Add chicken and saute. Cook till its half finished.

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 until water is evaporated. Serve with jeera or, as starter. Enjoy!

Note:

• I always say spice can be adjusted based on your spice level.
• For the above recipe soak one cambodge in ¼ cup water and use the pulp extract.
• Oil is used less because roasted spices emit oil when added to chicken
• Dry roasting spices is the key to getting the perfect yummilicious fry.
• Same recipe best suits pork and lamb meat.