My recent visit to Coorg or the Kodagu district was an experience of its kind, as we stayed with the locals at a home stay amidst the coffee and pepper plantations… we enjoyed the uniqueness of the lush green wild nature and the distinctive cuisine to the fullest. Kodava or the Coorgi cuisine enjoys using fresh and local ingredients found in the region… like Kachampuli, the local vinegar extracted from the Garcinia Cambogia fruit, pepper - spices, bamboo shoots, pork - wild boar etc.
The home stay owners were kind enough and allowed me to pluck some fresh pepper from their plantation… I also managed to get Coorgi Masala (kartha Masala) and Kachampuli…
Using all the Coorgi ingredients, I have made Coorgi style Chicken Masala, here is the recipe -
I have used big leg pieces, but we can also use medium size chicken pieces..
To marinate the Chicken
Ingredients
2 Big leg pieces
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tbsp Coorgi Curry Masala (Kartha Masala)
1 tsp Kachampuli Vinegar
Method
Mix all the above ingredients together and keep the marinated chicken for 2 to 3 hours.
For the Wet Paste
Ingredients
2 small Onion chopped
6 to 8 Garlic cloves
1 small piece of Ginger
3 to 4 Green Chillies
1 Handful Coriander leaves
1/2 tsp Cumin seeds
Method
Grind all the above ingredients into coarse paste
To make the Coorgi Chicken Masala
Ingredients
Marinated Chicken
Wet paste
Few Curry leaves
Few Coriander leaves chopped
2 Green Chillies slit and cut into pieces
Few drizzle of Kachampuli vinegar
Pickled Fresh Pepper
Salt if required
6 tbsp Oil
Method
Add oil into the wok, once the oil is hot, add the wet paste. Stir and sauté until the paste is translucent. Add the marinated chicken, cover and cook for 2 minutes on each side, turning the chicken leg pieces occasionally. Continue to cook on low flame. Once the oil releases, add 1/2 cup of water, cover the wok and continue to cook, turning the chicken leg pieces occasionally until the chicken legs are tender and the gravy has reduced. Garnish with fresh pickled pepper, coriander leaves, curry leaves, green chillies and drizzle of Kachampuli vinegar. Serve with hot rice or akki roti.
