DISH NAME : KOLI BARTHAD (COORG FRIED CHICKEN)

Preparation Time : 30 minutes

Cooking Time : 45 minutes

Description

Kachampuli is a unique Coorg product. It is a black thick, extremely sour sauce made from Punarpuli (a fruit). Punarpuli belongs to the mangosteen family. The juice from this fruit is collected in a clay utensil. It is then boiled for hours and days in a firewood-stove till it thickens into a thick black sauce. It is very expensive, but worth it because a little goes a long way. It can also be stored for years without getting spoilt.

Note

1) If you cannot find kachampuli, substitute with balsamic vinegar, though the taste may not be exactly the same.
2) Tastes better after a day in the fridge. I would recommernd eating it the day after it is made.

Method

1) Dry roast masala ingredients till lightly brown. Powder it.
2) Marinate chicken pieces with salt and half of powdered masala.
3) Heat oil. Add onion and garlic and fry till brown.Then add chilli powder and the remaining masala.
4) When it is fried, mix in chicken with the marinade and let it cook on a low flame.Let chicken cook in its juices. Add water only if it is absolutely necessary.
5) When chicken is cooked, add kachampuli and finish cooking after it comes to a boil. 6) Adjust salt to taste. Remove.

Serving Suggestions

Serve with rice.