Oct 15, 2009

coorg chicken curry....

Pandemonium - pan -duh - mo-ne-um : wild uproar or unrestrained disorder; tumult or chaos

That is what my household is right now.noisy, chaotic and people hammering and drilling all the time. We just shifted to a new house. Now that explains my sudden missing in action doesn't it. Anyway with 90 percent of work being complete there is still no semblance of returning to normal life.

House in Coorg...

Midst of all this we managed to sneak a trip to Coorg which is near Mysore in Karnataka . Coorg is famous for many things -' Coffee','pepper' 'Rain 'and 'Pork curry'. Now calling it 'rain' in Coorg is an understatement because it is hardly mild and it is always a downpour. It is most of the time wet or chill...This time of the year is great to visit . P and I visit coorg once in three months but this is our first time with the boys.

What fascinated the boys most was the fire place in the house .... They were thrilled to bits and loved the idea of burning fire inside the house. As far as P and me , we enjoyed our pork curry and kadubu which is a steamed rice cakes.

Coorg cuisine is an interesting mix of kerela and karnataka. Predominantly meat eaters, they also have interesting vegetables like Bamboo shoot, wild mushrooms and wild mango curry.

We had a very interesting chicken curry in a friends house and she was nice enough to share it with me.

Let me warn u before hand - This is a dynamite... Chilly hot!!!!.. but heavenly and goes well with rotis and rice.

1. Marinate one kilo of chicken in lime juice, and salt and leave it over night.
2.Heat 2 tbsp oil and add 1 tbsp cumin, 1 1/2 tbsp pepper, 6 to 7 cashew nuts, 1 inch ginger,8 cloves garlic, 10 shallots and fry for few mints.
3. Then add 3 tbsp of red chili powder and 1 heaped tbsp of coriander powder and fry for few more mins...

Now turn off the heat and let it cool...Grind this mixture into a fine paste. This is the base for the chicken Curry.

Heat oil and add 2 chopped onion and few curry leaves. Then add the chicken and fry it for a while. Add a heaped tsp of turmeric powder and 1 finely chopped tomatoes. Continue to cook the chicken. Now add in the ground paste and salt and cook on high flame for a few mins...

Cook the chicken on a slow flame now and fix yourself a nice cool lemonade and relax...

After about 20 mins .. check on your chicken. The gravy should have reduced to a consistency.

Now you may garnish with lemon wedges and coriander leaves and enjoy it with steaming rice!!!