Coondapur Kori Talna

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Hard

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Ingredients

  • Chicken - 1.5 kg, skinned and cut into pieces
  • Coconut - 2 cups, grated
  • Onion - 1 big, chopped
  • Ghee - 1 tbsp
  • Lime juice - 2 tbsp
  • Salt to taste
  • For the masala
  • Dry red chillies - 15
  • Coriander seeds - 2 tbsp
  • Pepper corns - 1 tsp
  • Fenugreek - 1/2 tsp
  • Turmeric - little
  • Garlic - 6 flakes
  • For the seasoning
  • Butter - 2 tbsp
  • Onion - 1 chopped
  • Garlic - 5 flakes, chopped

How to Make Coondapur Kori Talna

  • Set aside 1/2 a cup of the grated coconut. Coarsely grind it.
  • Extract 1 cup thick and 1 cup thin coconut milk from the remaining 1.5 cups
  • Heat ghee in a pan and add the chicken, the onions, the masala and the ground coconut
  • Now add the thin milk, salt and simmer till the chicken is cooked
  • Then add the thick milk and lime juice and boil steadily until it starts drying
  • In a pan melt the butter, saute the onion and garlic till pink
  • Add to chicken and mix well
  • Serve with rice or poori.

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