Kori Kari - Chicken Curry

Here is a typical mangalorian chicken curry known as kori kari. This is a kudla style of chicken preparation. Flavoured with coconut and spices, gives this curry a tantalizing taste, which has similarities with kerala kozhi curry.This goes well with neer dosa, appam, idiappam and rice.

Ingredients

2 lb - Chicken

2 medium size - Tomato, chopped

Marble size - Tamarind

1 medium - Onion, chopped

1 cup - Thick coconut milk

To fry

2 tsp - Khus khus / Poppy seeds

4 - cloves

1 - Cinnamon stick

1/2 of one - Onion, chopped

1/2 cup - Grated coconut, fresh

Dry roast

1 tbsp - Coriander seeds

1/2 tsp - Jeera / Cumin

1/4 tsp - Methi seeds / Fenugreek / Uluva

1/2 tsp - Mustard seeds

1/2 tsp - Turmeric powder

20 - Whole dry red chili ( increase or decrease as per individual taste buds )

Preparing the masala

1 ) Heat oil in a pan, fry khus-khus, clove, cinnamon and onion. Fry till onion is lightly brown. Then add coconut and fry till coconut is lightly browned. Take off the stove and cool.

2 ) Heat a pan to dry roast, coriander seeds, jeera, methi, mustard, turmeric and red chili. Roast on low heat for 1 minutes. Take off the stove.

Now add to a blender both the fried and dry roasted ingredients. Add tamarind, some water and grind to a paste.

To make the curry

3 ) Heat oil in a heavy bottom saucepan. Add onion and brown it lightly, then add tomatoes and chicken. When the chicken is half cooked add the ground masala. Add salt to taste and little water. Cook till chicken is fully cooked.

4 ) Add coconut milk and bring to boil. Garnish with coriander leaves and take off the stove.

Serve with appam, neer dosa, or with rice.

Kori kari tastes even better the next day. Spare some for the next day and taste the enhanced taste of this curry.