Coorg Chicken Fry

Coorg Chicken Fry or Kodava Style Chicken in black masala is an iconic dish from Coorg.

Coorg Style Chicken Fry is a semi dry chicken preparation. This dish is made using “Kachampuli” (Coorg Vinegar) which is a souring agent. The other specialty of this dish is the “Black Masala Powder” This dark aromatic masala is the secret behind this amazing dish.

This Black Masala not available commercially, unless you have some sources in Madikeri. Making the “Black Masala Powder” in small quantity calls for the same kind of effort as making it in considerably larger quantity. If you have this masala handy then making this dish is super quick and easy.

Do check out my latest recipes:

• Choco Chip Banana Loaf
• Foxtail Millet Dosa

Coorg style chicken fry is juicy, spicy and has a wonderful flavour from “Kachampuli”. It is made from slightly fermented juice of Gummi-Gutta fruit, simmered down to a very dark syrup – very sour and with an earthy flavour.

Kachampuli is a staple in a Coorgi kitchen and is used as a souring agent for almost all the dishes. Apart from chicken, It is also used with fish and pork as well. One thing that I liked the most is the dark devilish colour it gives to the dish. I must warn you that this vinegar is really very very sour. So if you are using for the first time then please start with less quantity rather than feeling sorry later for adding a spoonful.

An alternative to Kachampuli would be adding 2 tsp of soya sauce and 1 tsp of lemon juice. However this would not give you the authentic taste.

Give this authentic recipe a try and do let me know how you liked it.

Watch the video here:

Coorg Chicken Fry

Recipe by TinaCourse: AppetizersCuisine: IndianDifficulty: Easy

Prep time (including marination)

50

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

Authentic Coorgi Style Chicken Fry with Kachampuli (Coorg Vinegar)

Ingredients

• 750grms chicken (with bones)

• ½ tsp turmeric powder

• Salt to taste

• 2 tbsp coriander powder

• 2 tbsp cumin/jeera powder

• 1 tsp pepper powder

• 1 tsp chili powder

• 2 medium onion

• 1/4th cup water

• 1 ½ tsp ginger garlic paste

• 1 tsp Kachampuli, coorg vinegar (check notes for alternate)

• Coriander leaves for garnish

Directions

• Marinate the chicken with salt, turmeric powder and keep aside for a minimum of 30 minutes.
• Dry roast coriander powder, jeera powder and pepper powder. Make sure to keep the flame on medium to low if not it may get burnt. Roast till the powder turns dark in colour. This may take a while, but just be patient. Turn off the flame and add the chili powder and mix well. Transfer this powder into another bowl and keep aside.
• Heat oil in a kadai, add the onions and fry till translucent.
• Then add ginger garlic paste and fry for 2-3 minutes till the raw smell goes.
• Add in the marinated chicken, mix well, add some water, cover and cook till fully done. At this stage check the salt and add more if needed.
• Once the chicken has cooked add the roasted powder and mix till the chicken is coated with the powder.
• Gradually add the Kachampuli and mix well. (check notes for alternative). Cover and cook for another 5 minutes.
• Coorg Chicken is ready to be served. Garnish with coriander leaves.

Notes

• Alternative to Kachampuli would be adding 2 tsp of soya sauce and 1 tsp of lemon juice. However this would not give you the authentic taste.
• In this recipe I have used spice powders. You could however roast the whole spices and powder them as well.
• Making this masala in slightly larger quantity and keeping it handy will help you prepare this dish really quick.