Coorg Chicken Curry

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

This is chicken curry cooked in a richly flavored gravy. Everybody lends a helping hand to flavor this dish: the 9-ingredient hot and spicy masala mixture, drumsticks’ own paprika coating, the cooked onion, and fresh parsley. You can serve this with rice. It goes with a bang.

Ingredients Needed for Coorg Chicken Curry

For the spice mixture: 1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon cloves
2 teaspoons of poppy seeds
2 garlic cloves, crushed
1 teaspoon ginger, shredded
1 green chili, chopped
2 teaspoons of water
1 teaspoon vegetable oil For the chicken drumsticks: 1 teaspoon vegetable oil
1 onion, diced
10 ounces of chicken drumsticks
2 tablespoons of paprika powder
1 cup water
parsley for garnishing

How to Cook Coorg Chicken Curry

  1. For the spice mixture:

    Add the coriander, cumin, turmeric, cloves, poppy seeds, garlic, ginger, green chili, and water to a grinding mortar. Start crushing them, add the vegetable oil, then continue crushing them until even and smooth. Set aside.

  2. For the chicken drumsticks:

    Heat the oil in a skillet over low heat and add the onion. Cook and stir until tender.

  3. Add the spice mixture. Cook and stir until it starts giving off oil on the sides and you get a nice aroma.
  4. Coat the chicken drumsticks with paprika and add them to the skillet. Turn the heat to medium and fry the drumsticks for some 5 minutes on each side.
  5. Add the water, stir a little, cover with the lid, turn the heat to low, and simmer for 15 minutes more.
  6. Stir a little more and remove from heat. Serve garnished with fresh parsley.

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