Coorgi Chicken

-

Coorgi Chicken 

Coorg region is well known for its aromatic food & culture. Freshly ground aromatic spices are used in coorgi cuisine. 

Coorgi Pork/ Pandi curry is the iconic pork dish from Coorg region. My hubby & our guests  just love my coorgi pork. 

As my sons love only chicken dishes, i prepared this coorgi chicken which turned out as one of their favourite dish. 

The main ingredient which gives authentic taste to this dish is the coorgi masala powder*,  which is mentioned in the recipe below. 

The bright blackish colour and the unique taste comes from the souring agent called " Kachampuli" which is a coorgi vinegar.  

This semi dry dish goes well as a side dish with any meal or as an appetizer/starter. 

This authentic coorgi dish is served in almost every single restaurant in Coorg region with super delicious rice roti. 

Recipe is easy & simple if the coorgi masala is prepared well in advance. 

Try this delicious recipe. 

Please note:

1. Use only required quantity of spices as per your taste. 

2. Dry roast the ingredients on a medium flame till they turn slight brown. Do not burn. 

3. 

Kachampuli

Instead of Kachampuli, you can use lemon juice or tamarind. But Kachampuli gives authentic taste & colour to this super delicious dish. 

Recipe:

Ingredients:

  • 1 kg chicken ( cleaned)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp ghee or oil
  • 2 tsp kachampuli 
  • 2-3 tbsp coorgi masala*
  • 2-3 medium onions ( chopped)
  • 1/2 " ginger ( chopped)
  • 8-9 garlic flakes

*Coorgi masala:

Recipe:

  • 6-8 stems of curry leaves 
  • 3 t sp coriander seeds
  • 1 tsp pepper corns
  • 1 tsp jeera
  • 8-10 dry red short chillies( guntur)
  • 5 cloves
  • 1" cinnamon stick
  • 1/4 tsp mustard
  • Pinch of fenugreek /methi seeds.

Dry roast  all ingredients seperately. 

Add to the mixer jar & make fine powder. 

coorgi masala powder 


(Kindly use chillies & pepper as per your spice requirements)

Method:


Add turmeric & salt to chicken pieces & marinate for minimum  30 minutes. 

Add 2 tbsp ghee or oil to the cooking vessel & fry this marinated chicken till it turns slight brown. 
You can add very little water( mixy jar cleaned water) if required. 

Now add coorgi masala, salt to taste & kachampuli. Mix well. 

Cover & cook for 2-3 minutes. 

Add chopped onion, ginger & garlic. Mix well. Cover & cook for another 3-4 minutes. 

Sprinkle coriander leaves & serve hot. 

Delicious coorgi chicken is ready. 



Tastes awesome as a side dish with any meal. 

Can be served as a starter / appetizer too. 

Try this dish & enjoy with your loved ones. 


Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Coorgi Pork

-
Image
Coorgi Pork Coorgi Pork is the iconic pork dish from Coorg region.  It's spicy, tangy, aromatic & so yummy! Here is the Youtube Video for this dish: This is the most loved and appreciated dish in my house. I usually serve this as a starter/ appetizer with drinks.  The main ingredient which gives authentic taste to this dish is the coorgi masala powder, which is mentioned in the recipe.  The bright blackish colour and the unique taste comes from the souring agent called " Kachampuli" which is a coorgi vinegar.  This semi dry dish goes well as a side dish with any meal or as an appetizer/starter. This authentic coorgi dish is served in almost every single restaurant in Coorg region with super delicious rice roties.  Recipe is easy & simple if the coorgi masala is prepared well in advance.  Try this delicious recipe.  Recipe: Ingredients: 1/2 kg pork 2 chopped onions 7-8 flakes of garlic ( chopped) 1/2" ginger ( chopped) 2 tsp kachampuli Salt, little coriander
Read more