Spicy KUNDAPURI chicken South Indian (Karnataka) Non-Vegetarian Chicken (called kori in the Kundapur region of Southern India) cooked with                 coconut and spices. The Kundapuris swear by this simple but yummy dish. Preparation Time : 10-15 minutes Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS Chicken, 2 inch pieces                                                         1 kilogram Olive oil                                                                                     2 tablespoon Onion , chopped                                                                    2 medium Coconut milk                                                                           2 cup Salt                                                                                              to taste Lemon juice                                                                             2 tablespoon For Paste Olive oil                                                                                    2 teaspoon dry red chillies                                                                       7-8 Coriander seeds                                                                    1 tablespoon Cumin seeds                                                                           1 teaspoon Peppercorns                                                                           7-8 Fenugreek seeds (methi dana)                                       1/2 teaspoon Scraped coconut                                                                    1/2 cup Garlic                                                                                          8-10 Turmeric powder                                                                  1/2

PREPARATION Lightly roast dry red chillies, coriander seeds, cumin seeds, black peppercorns and fenugreek seeds in two teaspoons of olive oil. Grind to a fine paste along with coconut, garlic, turmeric powder and half a cup of water. COOKING Heat one tablespoon of olive oil in a thick bottomed pan. Add half the onions and ground paste. Sauté for two minutes then add chicken, coconut milk, salt and lemon juice. Cover and cook for ten to fifteen minutes or till the gravy thickens. Heat remaining olive oil in a pan. Add remaining onions and sauté till light golden brown. Add the cooked chicken and half a cup of water and cook for five more minutes. Serve hot.