The name “Coorg chicken ” comes from the place called Coorg or Kodagu, which is in Karnataka in Southern India. Kodava cuisine has it’s unique flavor. Unfortunately, I have never tasted the traditional curry and do not know the exact taste. Then few years back I found this recipe in an article and was so curious to try. Believe me, despite the lengthy process it’s worth the time and effort. This is for all spicy food lovers!!!!!

Source: NDTV

coorg chicken_1


For masala:
Cumin seeds – 1 tbsp
Coriander seeds – 1 tbsp
Peppercorns – 1 tbsp
Green chillis – 3
Ginger – 1/2 inch
Garlic – 5 cloves
Cloves – 10
Cinnamon – 1
Coconut – 1/2 cup
Curry leaves – 1 sprig

For marination:
Chicken – 1/2 kg
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Salt – 1/2 tsp

For gravy:
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Dry red chiilis – 2
Onion – 1
Tomato – 1
Tamrind extract – 1/4 cup
Sugar – 1 tsp
Coriander leaves


Step 1: Dry roast all the ingredients mentioned under masala in low flame, cool it and blend.






Step 2: Marinate chicken with turmeric, red chilli powder, oil and salt for 10mins. Grease oil in a pan, sear the chicken until golden brown and set aside.






Step 3: Heat oil in the same pan, add mustard, dried red chillies, fenugreek seeds, onions and saute until translucent. Then add ground paste, saute for 2 mins and add 1 cup of water.






Step 4: Add tomato, sugar, salt and bring it to boil. Then add chicken and tamrind extract. Cover the lid and cook for 10-12 mins. Garnish wih coriander leaves once the oil oozes out.







  1. To make dry curry, use less water.
  2. I have reduced the spice level from the original recipe.


Please check this recipe in you tube. Subscribe and Share.

Youtube: https://youtu.be/edpNtSYheVs


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