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Coorg Chicken Masala

Coorg Chicken Masala is a traditional Indian recipe (from Karnataka) for a classic aromatic curry of chicken green peppercorns in a tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Coorg Chicken Masala.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

5

Rating:

Tags : CurrySpice RecipesChicken RecipesIndian Recipes

Today, we are visiting another community within the southwestern coastal Indian state of Karnataka. This is represented by Coorgi Cuisine. Coorg, also known as Kodagu, is an administrative district of Karnataka, mostly populated by descendants of the Kodavas. The Kodavas were ancient military people and farmers. Coorg is an area rich in natural resources that abound with coffee and pepper plantations. Delicious non-Vegetarian food is found with the Coorgis.

The use of green peppercorns adds a different taste to this version of Curry Chicken. It adds a tang that builds another level of flavour into an already delicious curry.

Ingredients:

1 tbsp coriander seeds
2 dried red chillies
4 tbsps oil
2 bay leaves
4 green cardamom pods
1 onion, chopped
2 tbsp chopped ginger
3 garlic cloves, chopped
500ml (2 cups) tinned diced tomatoes
6 chicken thighs, cut into bite size pieces
2 green chillies, chopped
1 tsp dried fenugreek (Kasuri Methi)
180ml (3/4 cup) coconut milk
1 tbsp green peppercorns
1 tbsp chopped coriander (cilantro) leaves

Method:

Using a coffee/spice grinder, process the coriander seeds and dried red chillies to a powder.
Heat oil in a wok or deep pan, add the bay leaves and cardamom and fry for 1 minute.

Now add the onions and fry for a few minutes until the onions become transparent. Add half of the ginger and the garlic, cooking for another minute.
At this point add tomatoes and bring the mixture to a boil. Reduce to a simmer and cook for about 10 minutes, so the tomatoes break down. Now add the chicken pieces and continue simmering for about 20 minutes, or until the meat is almost done.

Add the remainder of the ginger, green chillies, ground coriander-chilli powder, fenugreek, coconut milk and green peppercorns. Continue cooking for another 5 minutes then add the coriander leaves and stir to combine.