Kori Kazipu or Bunt Chicken Curry (Karnataka)
Weekend Recipes

Summary: This Coconut based Chicken recipe is from the kitchen of Bunt or Koli community from the Souther Part of India and can be served both with Rice and Chapatis
Kori Kazipu


Introduction:
Bunt or Kolis are aboriginal Indians and probably were the people who built Harappa and Mohenjodaro Civilization. Meat and Fish are the main stream in Bunts, hence several recipes came out from Bunt kitchen those has been developed and made to perfection over thousand years. The recipe we are sharing here is from a Koli Friend.
Interesting part of this recipe is the cooking of the Chicken is done without any spices only in Coconut Milk that adds the tenderness to the meat and a delicate flavour to it. The Masala has been added once the chicken is done to make the Curry tastier and thicker.
Kori Kazipu Recipe:
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 4
Difficulty Level Medium
Ingredients :
500gms of Chicken cut into medium pieces
300 ml of thick coconut milk
200 ml hot water
6-8 red Chillies (preferably Bydegi)
¼ Teaspoon Fenugreek seeds (Saboot Methi dana)
6-8 whole Cloves
1 inch Cinnamon
½ cup grated fresh Coconut
2 Large Onions chopped
8-6 cloves freshly crushed Garlic (do not use “ready to use” paste)
1 Teaspoon freshly crushed Ginger (do not use “ready to use” paste)
¼ Teaspoon tamarind extract
4 Tablespoon Ghee
½ Teaspoon Turmeric Powder
1 Teaspoon freshly chopped Coriander
Salt to taste
Instructions:
>In a small pan dry roast Red Chilies, Fenugreek seeds, Cloves and Cinnamon.
>Keep them aside and cool
>Heat half of Ghee and fry Ginger, Garlic and ½ of chopped Onions.
>Fry till Onion turns light brown.
>Add grated Coconut and fry till coconut changes it’s colour to reddish.
>Cool and transfer it to a Blender
>Add the roasted spices
>Grind together with tamarind to a smooth paste
>Add little water in between to make it a smooth paste
>Keep the paste aside
>Heat rest of the ghee in a large pan or Kadai
>Put the Chicken pieces and fry for 5 minutes
>Now lower the heat and pour in the Coconut Milk and stir well
>Add the rest of the chopped Onions (this will also prevent the curdling of the Coconut Milk)
>Now also add the hot water to it
>Cover and simmer for 30 minutes in low heat
>Now uncover, add Turmeric Powder
>Add the Paste you made before and stir well
>Add some Salt and cook for 5 minutes
>Check seasoning and adjust salt
>Bring the curry to your desired consistency
>Garnish with freshly chopped Coriander
>Serve hot with plain Basmati rice
Tip: Tempering of Browned Onions in Ghee adds more flavour to it