Kodava Koti Curry
A deeply fragrant chicken curry from the lush hills of Coorg, characterized by roasted dark spices and the signature tangy punch of kachampuli vinegar. Tender chicken simmered in this rich, aromatic gravy pairs wonderfully with steamed rice balls or hot akki rottis.
55min
Total Time
4
Servings
Kodava (Coorg)
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, dry red chillies, and grated coconut in a pan until dark brown and aromatic.
2
Allow the roasted mixture to cool slightly, then grind with a splash of water into a thick, smooth masala paste.
3
Heat coconut oil in a deep pan, toss in the curry leaves and sliced onions, and sauté until caramelised and golden brown.
4
Add ginger-garlic paste and slit green chillies, frying for two minutes until the raw smell disappears.
5
Add the chicken pieces, turmeric powder, and salt, stirring well to sear the meat for 5 minutes over high heat.
6
Mix in the dark ground spice paste along with 1.5 cups of warm water, cover the pot, and simmer for 20 minutes until the chicken is tender.
7
Drizzle in the kachampuli vinegar, stir gently, and let the curry cook uncovered for 5 final minutes until thick and glossy.
Ingredients
750g bone-in chicken, cut into bite-sized curry pieces
1 tbsp dark kachampuli vinegar (or concentrated tamarind extract)
2 large red onions, finely sliced
2 tbsp ginger-garlic paste
3 green chillies, slit lengthways
1 cup fresh grated coconut
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp whole black peppercorns
1 tsp mustard seeds
1/2 tsp fenugreek seeds
4 dry red chillies
1/2 tsp turmeric powder
1 sprig fresh curry leaves
2 tbsp coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.