Ingredients: kg Chicken, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, tablespoon Sunflower Oil, tablespoon Cumin seeds (Jeera), tablespoon Coriander (Dhania) Seeds, tablespoon Whole Black Peppercorns, Cinnamon Stick (Dalchini), inch Ginger, cloves Garlic, Green Chillies, cup Fresh coconut - grated, Curry leaves, teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), Dry Red Chillies, Onion - chopped, Tomatoes - chopped, teaspoon Sugar, - to taste, teaspoon Kachampuli, Oil, Non Vegeterian diet
Instructions: To begin making the Coorgi Style Chicken Curry,  wash and clean the chicken thoroughly and cut the chicken into medium curry cut pieces.  In a bowl, marinate the chicken along with turmeric powder, red chilli powder, salt and oil. Keep aside for an hour in fridge. Heat a pan on medium flame, dry roast cumin seeds, coriander seeds, cloves, cinnamon, peppercorns, ginger, garlic, green chillies, curry leaves and coconut for about 4-5 minutes till the aroma comes. Turn off the flame.Cool the masala and grind it into a fine paste by adding a tablespoon of water. Keep aside. Heat a kadai on medium flame add oil, and mustard seeds, fenugreek seeds and dried red chillies. When the mustard seeds begin to splutter, add onions. Saute till golden brown.Add the ground masala paste with some water. Add the tomatoes, salt and sugar. Cook till the tomatoes turn mushy. Now add the marinated chicken, along with some water. Cover the kadai and simmer till the chicken is well cooked.Once the chicken is cooked add the kachampuli and cook for a minute. Cover the chicken and cook for 10-15 minutes before serving with steamed rice. Coorgi Style Chicken Curry is best served with Coorg Style Kadumbuttu/Kadambuttu  or plain akki roti for a simple weekday meal.