Cooking with Lounge | Southern Spiced Chicken

Cooking with Lounge | Southern Spiced Chicken

Kori Ajadina—Dry Chicken

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500g boneless chicken, diced

2-3 Kashmiri red chillis, whole

5 round red chillis, whole

1 tbsp coriander seeds

1/2 tsp cumin

1/4 tsp peppercorns

4 garlic cloves, whole

1 garlic clove, cut in flakes

1/4 tsp turmeric powder

10g tamarind, cut into pieces

1/2 coconut, scraped

1/2 large onion, chopped

1/4 tbsp butter

2 tsp coconut oil

5-6 curry leaves

Salt to taste


For the spice paste

Take the coconut oil and heat it in a pan. Add the Kashmiri red chillis, round red chillis, coriander seeds, half the cumin, turmeric powder and tamarind pieces, and cook for about 2 minutes. Take off the fire and grind to a fine paste.

For the coconut paste

Take the scraped coconut, garlic cloves and the remaining cumin seeds and grind to a rough paste.

The main dish

Heat 1 tsp of oil in a pan. Put in the spice paste (leaving 1 tbsp aside) and stir, add the boneless chicken pieces to the pan. Add a few curry leaves, 20ml of water and cook for about 5 minutes on high flame. Take the chicken off the fire before it is fully cooked and keep aside on a plate.

Take a fresh pan, melt butter in it, add the coconut paste and cook for a couple of minutes. Pour 10ml water and wait until the paste dries up to add the chicken. After stirring a bit, add 100ml water, as well as the remaining spice paste and cook for 5-7 minutes on low heat.

Serve the chicken with brown fried onions and garnish with fried curry leaves and flakes of garlic.