How to make Coorgi Kori Kari -
Coorgi style chicken.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Chicken (चिकन), Scraped Coconut (कसा हुआ नारियल)
Cuisine : Karnataka
Course : Main Course Chicken
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You can also find more Main Course Chicken recipes like Chargrilled Chicken with Thyme Marghi No Korma Chicken Steak - SK Khazana Chengfu Chicken
Coorgi Kori Kari Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Coorgi Kori Kari Recipe
Chicken cut into 1 inch pieces on the bone 750 grams
Scraped Coconut 1 teaspoon
Salt to taste
Tamarind paste 2 tablespoons
Onions 2 medium
Oil 3-4 tablespoons
Garlic chopped 4-6 cloves
Green chillies 4
Cumin powder 2 tablespoons
Coriander powder 3 tablespoons
Red chilli paste 1 1/2 tablespoons
Scraped coconut ground 1/2 cup
Method
Step 1
Place chicken in a bowl, add ½ tsp turmeric powder, salt, 1 tbsp tamarind paste and mix.
Step 2
Keep it in the refrigerator to marinate for ½ hour.
Step 3
Chop onions. Heat oil in a non-stick pan, add garlic and sauté for 1 minute.
Step 4
Add onions and sauté. Slit green chillies and add and sauté till onions become light brown.
Step 5
Add cumin powder, coriander powder, ½ tsp turmeric powder and mix well.
Step 6
Add red chilli paste and sauté. Add chicken and sauté on a high heat for 2-3 minutes.
Step 7
Add salt and remaining tamarind paste and mix. Add 2 cups water and mix well.
Step 8
Cook on high heat till it comes to a boil. Cover and cook on a medium heat till chicken is cooked.
Step 9
Add ground coconut and let the curry simmer on a low heat for 3-4 minutes. Serve hot.
Nutrition Info
Calories : 1629 Kcal
Carbohydrates : 199.7 gm
Protein : 48.9 gm
Fat : 70.5 gm
Other : iron-18.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
