Kundapura Chicken

Dry-roast the Byadagi red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick in a pan over medium heat for 3–4 minutes until fragrant. Cool completely.

Grind the roasted spices with grated fresh coconut and tamarind paste into a smooth, thick paste using a little water. This is the Kundapura masala. Set aside.

Heat coconut oil in a heavy-bottomed kadai over medium heat.

Add curry leaves and let them splutter for 20 seconds.

Add sliced onions and sauté for 8–10 minutes until deep golden brown.

Add ginger paste and garlic paste. Cook for 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook for 5–6 minutes until they break down and the oil separates.

Add turmeric powder and the ground Kundapura masala paste. Stir well and cook for 5–6 minutes until the masala is fragrant and the oil separates.

Add the chicken pieces and toss to coat thoroughly with the masala. Sear on high heat for 3–4 minutes.

Add salt and water. Stir, cover, and cook on medium heat for 20–25 minutes until the chicken is cooked through and tender.

Remove the lid and cook on high heat for 3–4 minutes to reduce the gravy to a thick, rich consistency.

Serve hot with neer dosa, appam, or steamed rice.