One of my readers asked me if I knew how to make Coondapur style Ghee Roast Chicken. Well I didn’t, but then there is no point why I should not try to know what it is, right?. When I did a little research, I came to know that this is chicken roast dish served with Ghee rice in the Kundapur region of Karnataka. I came across this article which says all. This, the author says, is perfect for any wedding feast. Coondapur style Ghee Roast Chicken is one of those dishes too wickedly rich to eat regularly, but too delicious to drop altogether.
This specialty in chicken is that, it is cooked with the skin. Which is the way I did and the result was just awesome.
Since this belongs to the Karnataka, I was only too happy to right it out, as I want to send this to our dear Asha.
Preparation Time : 10 mins
Cooking Time : 30 mins
Cuisine : Karnataka
Chicken – 1 kg medium
Coconut paste (coarse) – 2 cup
Onions – 4 medium
Red chilli powder – 1 tsp
Hot spice mix (garam masala) powder – 1 tsp
Green chillies slit – 4
Lemon juice – 2 tsps
Finely chopped coriander leaves – 2 tbsp
clarified butter (ghee) / butter – 3 tsp
salt to taste
Method to prepare:
Clean chicken and cut into medium size pieces. Finely chop onions.
Heat the ghee in a heavy-bottomed pan and saute the onions and green chillies. Fry till the onions are brown in colour.
Add the chicken pieces and salt. Cover and simmer for about 20 minutes or till the chicken pieces are almost done.
Make a coarse paste of the coconut and add to the chicken along with hot spice mix, red chilli powder and mix well. Cook on high flame for 2 mins and then simmer for another 2 mins till the chicken is fully cooked.
Mix in the lemon juice, chopped coriander leaves and keep covered with the lid for a minute or two.
Basmati rice – 2 cup(s)
Warm water – 3 & 1/2 cups
Cinnamon – 1″
Bay leaves – 2
Cloves – 2
Black peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Onions – 1
Clarified butter (ghee) / butter – 4 tablespoons
salt to taste
Method to prepare
Heat ghee in a cooker. Add the whole spices and fry for a few seconds. Then add the onion slices and saute for a few seconds till they are light brown in colour
Next add the rice and saute for a few seconds. Pour in the warm water and add the salt. Cover with lid and put it on 2 whistles.
Serve hot with Chicken Kundapuri
Each month we celebrate regional cuisine, an event started by Lakshmi of Veggiecuisine. This month, this is hosted by Asha, so sending this to RCI: Karnataka.
Everything at home just loved coondapur chicken. Kundapuri Chicken has joined our must- repeat dishes for Sundays.