North Karnataka Chicken Curry
Chicken cooked in the North Karnataka manner — a masala of dry-roasted groundnuts, coconut, and Byadagi chillies, earthier and less coconut-forward than coastal Karnataka curries. The groundnut base gives the gravy a rough, dense texture that clings to the chicken; eaten with jolada rotti, the curry and bread together form the quintessential North Karnataka meat meal.
Cuisines
North Karnataka
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | oil |
| 1 cup | onions, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 cups | tomatoes, chopped |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | garam masala |
| 1 cup | coconut milk |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and sauté for another minute.
- 4 Add chopped tomatoes and cook until they become soft and oil separates.
- 5 Mix in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2-3 minutes.
- 6 Add the chicken pieces and stir well to coat them with the spices.
- 7 Pour in the coconut milk and water, and add salt to taste.
- 8 Cover and cook on low heat until the chicken is tender and cooked through, about 25-30 minutes.
- 9 Stir in garam masala and cook for another 2 minutes.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can roast the spices lightly before adding them to the curry.