Kori Ajadina

A Mangalorean dry chicken curry

• CuisineIndian
• CategoryChicken
• CourseMains

Ingredients

• 1 kgChicken
• Dry spices
• 10Kashmiri chillies
• 1 tbspCoriander seeds
• ½ tspCumin seeds
• ½ tspSaunf (Fennel seeds)
• ½ tspAjwain (Carom seeds)
• ½ tspMustard seeds
• ½ tspFenugreek seeds
• ½ tspPeppercorns
• 1 pieceCinnamon
• 2Cloves
• 1 tbspGarlic, sliced
•  
• ½ tspTurmeric powder
• 1 tspTamarind concentrate
• ½ cupGrated coconut
• 1 tbspLemon juice
• 1 tbspGinger, minced
• 1 tbspGarlic, minced
• 250 gmsOnion, chopped
• 4 tbspOil
• Tadka
• 50 gmsOnions, chopped
• 6Curry leaves
• 1 tbspGhee

Preparation

1. Heat pan and roast all dry spices till flavour is released
2. Grind with turmeric and tamarind and enough water to make a paste
3. Roast coarsely grated coconut till light brown
4. Marinate chicken in salt, lemon juice, ginger and garlic for an hour
5. Heat oil and fry chopped onions till brown
6. Add chicken and fry till no longer pink
7. Add ground paste and grated coconut and stir
8. Add a small amount of water, cover and simmer till chicken is cooked
9. Heat ghee in a small pan till hot
10. Add chopped onions and curry leaves and fry till onion is brown
11. Add to the chicken and mix

This is a typical Mangalorean dish. Kori Ajadina means dry curry of chicken in Tulu, the main language of Mangalore. Most Mangalorean dishes start with a dry roasting of several spices and grated coconut. The result is then ground with water to a fine paste. But in this dish, the coconut is left grated, providing the right texture to the dish.

The chillies referred to in the recipe might say Kashmiri chillies but they really are not. In most recipes that call for Kashmiri chillies, what actually ends up getting used as a substitute is Byadgi chillies. But in Mangalorean dishes, the original chillies used are the Byadgi chillies. They come from the town of Byadgi in Karnataka so it makes sense that these chillies find their way in most Mangalorean dishes. Like Kashmiri chillies, they are used mainly for their bright red colour. They are not as pungent as normal chillies - so it is not unusual to use a mix of the two - one for colour and the other for taste. Along with turmeric, the chillies give the iconic orange colour to the usual gravy. The dry version has the usual ingredients except for not grinding the coconut.