Karnataka
Kori ajadina
Coast style chicken, roasted red masala and coconut, cooked dry until every piece is wearing it.
55 minTime
38 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original527kcal
38 gprotein
6 gfibre
55minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Rub the chicken with turmeric and half the salt and set aside while you make the masala.
- 2Dry roast the chillies, coriander seeds, cumin, pepper and fenugreek on low heat with a few drops of coconut oil.
- 3Grind the roasted spices with garlic and tamarind and a little water to a thick, slightly coarse paste.
- 4Heat the coconut oil, fry the curry leaves and onion on medium until golden. Add the masala and fry until the oil separates at the edges.
- 5Add the chicken and the rest of the salt and toss well. Add a splash of the water, cover and cook on medium low, stirring now and then, until the chicken is fully cooked with no pink near the bone.
- 6Stir in the grated coconut, uncover and cook on medium, stirring, until the masala is dry and clings to the chicken.
- 7Rest for 5 minutes and serve with neer dosa, or rice and rasam.
Serve it like this
Pile the chicken in a shallow bowl, scatter a few fried curry leaves on top and serve neer dosa or hot rice alongside.
