Kundapur Curry Chicken with Coconut and Tamarind
South Indian spiced chicken curry from Kundapur, built on a fragrant paste of roasted cloves, peppercorns, cinnamon, and dried chilies ground with fresh coconut. Chicken thighs braise in coconut oil with onions, garlic, ginger, and tomatoes, finished with tamarind and coconut milk for tangy, creamy depth.
Ingredients
- 6 cloves, whole
- 1 tbsp peppercorns, whole
- 1 tsp cumin seeds, whole
- 4 cinnamon sticks, whole
- 2 tsp coriander seeds, whole
- 4 whole red chillies, whole
- 3 ½ oz grated coconut, grated
- 2 cups water, for paste
- 2 ¼ lb chicken thigh cutletschicken breast1:1leaner
dries more easily, reduce cook time
- 4 tbsp coconut oil
- 10 curry leaves, whole
- 4 tbsp onions, chopped
- 2 green chillies, sliced
- 2 tbsp garlic ginger paste
- 4 tbsp tomatoes, chopped
- ½ tsp turmeric powder
- 6 tbsp Kundapur paste, prepared
- 5 tbsp coconut milk
- salt, to taste(optional)
- ½ oz tamarind pulplime juice or lemon juice0.5-1 tbsp per 15gacidic
adjust to taste
- coriander or parsley, for garnish(optional)
Instructions
- 1
Roast cloves, peppercorns, cumin seeds, cinnamon sticks, coriander seeds, and whole red chillies briefly in the oven or dry-fry on a cooktop.
- 2
Grind roasted spices with grated coconut and water into a smooth paste using a mortar and pestle or spice grinder.
- 3
Heat coconut oil in a pan.
- 4
Add cumin seeds, curry leaves, onions, garlic-ginger paste, and green chillies, sauteing until light brown.
- 5
Add chopped tomatoes and turmeric powder, stirring until mixed through.
- 6
Add chicken, Kundapur paste, salt, and water, stirring well.
- 7
Cover and cook until chicken is cooked, about 15-20 minutes.
- 8
Stir in tamarind pulp, then add coconut milk.
- 9
Serve with steamed rice or roti, garnished with coriander or parsley.
Tips
Roast spices just until fragrant; over-roasting turns them bitter.
Fresh curry leaves add authentic flavor; dried leaves lose potency.
Don't skip the tamarind; it balances richness and adds essential tang.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze paste up to 1 month.
Prepare Kundapur paste up to 2 days ahead; refrigerate. Braise chicken day-of for best texture.
Serve with steamed rice, roti, or naan. Raita or plain yogurt cools the spice.
Common Mistakes
Do not over-roast spices to avoid bitterness.
Do not omit tamarind to avoid one-dimensional sweetness.
Do not skip covering the pan to avoid dry chicken.
Substitutions
adjust to taste