The Best Products

Dish Recipe

Cleaning & Marination

Tamarind mix

Coconut Milk Preparation

Cooking

Finishing

Step 1

Chicken Cleaning & Marination

Clean 1 kg chicken well and remove excess water. Marinate with 2-3 tbsp ghee or butter, 6-8 tbsp Esskay Kundapura Chicken Curry Masala, 3 big onions finely chopped and 1½ tsp salt, or as required. 

 

Mix well and keep aside for 30 minutes.

 

Marination: In a large bowl, mix together:

  • 3 tbsp ghee or butter
  • 6-8 tbsp Esskay Kundapur Chicken Curry Masala Powder
  • 3 big onions, finely chopped
  • 1½ tsp salt (adjust to taste)
  • Add the cleaned chicken pieces and coat them well in this mix

Step 2

Tamarind mix

  • Soak a small piece of tamarind in 10 tbsp warm water.
  • Squeeze and strain to extract the pulp.

Step 3

Coconut Milk Preparation

  • Take 1½ coconuts, grated.
  • Add 1 glass of water to the grated coconut and grind well.
  • Strain it through a thin cloth or fine sieve — this is your thick coconut milk. Keep it aside.
  • Now, add 1½ glasses of water to the same grated coconut residue, grind again, and strain once more — this is your thin coconut milk.
  • Keep both the thick and thin milk separately for use during cooking.

Step 4

Cooking:

  • Cook on a low flame at the start.
  • Heat 5 tbsp coconut oil or ghee in a wide, deep pan.
  • Add 2 crushed garlic pods and 3 chopped big onions.
  • Sauté until the onions turn light golden.
  • Add 3-4 tbsp of Esskay Masala and stir for a few seconds (don’t let it burn).
  • Immediately add the marinated chicken and cook on a low flame for 10–15 minutes, stirring occasionally so it doesn’t stick to the bottom.
  • Pour in some thin coconut milk (1.25 glass) and cook for another 15 minutes until the chicken is tender make sure to keep stiring.

Step 5

Finishing

  • Pour in thick coconut milk and simmer on a medium-high flame, keep stiring just until the curry starts bubbling.
  • Stir continuously to prevent the milk from curdling.
  • Turn off the heat and garnish with fresh coriander leaves.

Dish Color & Consistency – The curry should have a rich red-orange color. – If you’ve added extra coconut milk and the color or spice has lightened, adjust by adding 1 teaspoon of Esskay Masala Powder. Mix well and simmer briefly to bring back the right flavor and consistency. 

Serve Best With: Neer dosa, Idiyappam, Kori Rotti, Red Boiled Rice or Steamed White rice — and that’s coastal heaven on a plate.
Shelf Life: 9 months when stored in an airtight container, ensuring long-lasting freshness and intense flavors