Coorg is a region of India which now part of the State of Karnataka or Mysore as it was known during the Raj. It has its own distinctive flavour profile and is characterized by the use of Vinegar in its marinades as well as the bright fruity acidity of the finished dish. This particular recipe was an attempt to recreate a Coorg style Chicken curry recipe.
Ingredients
Marinade
- 1 tsp heaped toasted ground cumin
- 1 tsp heaped toasted ground coriander
- ½ tsp ground cardamom
- ¼ and a pinch of ground cloves
- ¼ and a pinch of ground cinnamon
- 1½ Tsp peeled chopped garlic
- 1½ Tsp peeled chopped ginger
- 4 Tsp white vinegar
- ½ tsp or more Cayenne (depends on how hot you want it, stick to a half for New England heat or go up to 1 or more depending on your heat tolerance or desire)
- Salt to taste
- 3 Tsp Lemon juice
Main Ingredients
- 1 – 1 ½ lb of Chicken thighs trimmed of fat and cut into 1 inch pieces
- 2 large tomatoes chopped
- 1 red bell pepper cored seeded and cut into strips
- ½ cup chicken broth
- 1 large onion chopped reasonably fine
- ½ tsp dark tamarind paste
- Cilantro for garnish
Directions
- Add the chicken to the marinade and mix to coat well
- Marinate on the counter top for 30 minutes or even as long as overnight in the fridge
- Heat a deep non stick pan on medium high heat and add a couple of tablespoons of oil to it.
- When the oil is hot and shimmering, add the onions and saute until the onion starts taking on a bit of color without frying them
- Add the ckicken with the marinade and the bell pepper and continue suteing until the chicken starts taking on some colour as well
- Add the tomatoes and the broth, bring it up to a good simmer, cover, reduce heat and cook for the next 15 minutes until the chicken is completely cooked and most of the liquid is absorbed
- Mix in the dark tamarind paste and garnish with Cilantro
Serve with rice and Yogurt to to cool your mouth against the heat, if it is warranted.
