Wednesday, January 27, 2010


Previous Sunday, we decided to treat ourselves with two fantastic chicken recipes. One was a curry - "Kundapur style Chicken Curry" - called as "Kori Thalna" in the local Tulu Language. The other was a dry chicken dish - which I will post later.
Kundapur is a very beautiful town in Udupi - Kannada, Tulu, Konkani are prominent languages. As in all of Udupi - people are extremely passionate about their cooking - and hence you get some of the most renowned cuisines in India here. Udupi eateries are ubiquitous all over India. The true MacD's of India.

Here is a picture of the picturesque Maravanthe Beach in Kundapur:

Marvanthe beach in Kundapur

Kundapur Chicken Curry recipe

Ingredients for the Kundapur Chicken:
  •  For the Masala -
    • 1 medium sized ತೆಂಗಿನಕಾಯಿ (coconut) - grated
    • 5 - red chillies (hot variety preferred - try Byadgi Chillies if you can get it)
    • 6 - ಮೆಣಸು - black pepper corns
    • 3" - cinnamon stick
    • 6 - ಲವಂಗ (cloves)
    • 1 tsp - ಜೀರಿಗೆ (or Cumin seeds)
    • 2 tsp - ಕೊತ್ತಂಬರಿ seeds (coriander seeds)
  • For the Curry
    • 1 kg - chicken (medium sized chicken - chopped to small 1" cubes - "with bone" is preferred)
    • 1 large tomato - finely chopped
    • 1 large onion finely chopped
    • 3-4 tsp - cooking oil of choice (traditional taste calls for ಕೊಬ್ಬರಿ ಎಣ್ಣೆ - coconut oil)
    • 1 tsp - ಜೀರಿಗೆ (or Cumin seeds)
    • 1 sprig - curry leaves
    • 1 cup water
 Method for Kundapur Chicken:
  1. Roast all the items under "For the masala" heading above. Grind it with a cup of water. This is the Kundapur chicken masala. Keep this separately.
  2. In a pan, heat the oil, fry the curry leaves and cumin seeds - wait for a nice fragrance. Add the onion and tomato and fry until the raw taste is gone.
  3. Add chicken, a cup of water and the ground masala.
  4. Bring to a boil and simmer for about 12-15 minutes - until the chicken is done.
  5. Enjoy with steaming hot white rice. Or EVEN BETTER - ragi mudde.


  1. I noticed something that looks like green chillies in the photo. Its not n the ingrdients however. Did you miss it?

  2. Yes, you are right, 2 slit green chillies can be added as garnishing - to be added to the curry 10 minutes before taking off the stove. Thanks for pointing this out.

  3. How many servings does this become? Enough for 4 people?

  4. Hi,

    Yep - this is for 4 people - thanks for pointing this out...



If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)