Chicken uppu kari recipe, Uppu kari recipe

Chicken uppu kari/ Salty chicken roast (as the title means) is a spicy and delicious dish from the Chettinadu cuisine that is prepared with minimal ingredients unlike other chicken recipes. Yes this chicken dish uses no masala for its taste and the cooking method with handful ingredients brings all the flavors needed to the dish. This is one such popular and authentic dish from chettinadu and once you try making it at home you will keep keep making it again and again.

This uppu kari uses shallots/ small onions, minced garlic, ginger and lavish amounts of dry red chilli for spiciness, taste and flavor. Also some extra quantity of turmeric powder for all that color makes this dish taste its best. This uppu kari tastes great when served with hot rasam rice and goes well with chapati as well, but whenever I make this as side dish for chapati I add some ground tomatoes to it so it leaves a little gravy. You can try making it this way also but it will deviate the dish from the authentic recipe a bit. I have not added shallots in the recipe as I dint have it at home instead used regular onions, also when using ginger and garlic make sure to mince it and use and not as paste as this way the dish taste and flavor will be more. This recipe tastes great when prepared with Nattukozhi and sesame oil. This recipe uses some extra oil because this is a roast recipe so don’t hesitate to use more, once in a while its okay. So let’s get to the making!
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Chicken uppu kari recipe, Uppu kari recipe

2020-07-02 00:28:07

Serves 2

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. Chicken – ½ lb
2. Onion- 1 (small sized)
3. Garlic -5 (minced with skin)
4. Ginger – 1 tsp (minced)
5. Salt – to taste
6. Turmeric powder – ½ tsp
7. Coriander leaves/ Cilantro – 1 tbsp(chopped, for garnish)

For tempering

1. Mustard seeds – ½ tsp
2. Urad dal – 1 tsp
3. Dry red chili – 5 to 10 (depending on spice level)
4. Curry leaves – a spring
5. Oil – 2 to 3 tbsp

Note

* 1 cup = 235 ml

Instructions

Clean and wash chicken thoroughly. I cut chicken into small pieces, each piece equivalent to gooseberry/ amla. Add some turmeric powder to the chicken and keep it aside. Chop onions into thin slices and keep it aside. Chop onions into thin slices, mince garlic with skin, mince ginger. Break dry red chili into small pieces snd jeep it aside. The chili variety that I used in this recipe was very very spicy do I have used very few of it, but you can use any number as your taste as this the only spice element in the dish.
Heat oil in a pan to it add mustard seeds, when it splutters add urad dal and dry red chili. Roast the dry red chili well. To the tempering add curry leaves, thinly sliced onions, minced garlic and minced ginger. Saute well until the onions turn soft.
Now to the sauteed onions add chicken pieces, turmeric powder and salt. Saute well. Let the chicken get roasted well in oil. Allow the chicken to cook well in medium. I dint add any water because my MIL cooks without adding water because the water from the chicken will be sufficient to cook the chicken, and that’s how this recipe is much tasty than other recipes. Also we want the chicken to be roasted and dry. Cook the chicken in medium flame for 10 to 15 minutes giving it a stir every now and then. If you feel the chicken is little dry you can sprinkle some water.
After 10 to 15 minutes if cooking open the lid and cook the chicken in medium flame for 2 to 3 minutes and you will see nicely roasted chicken uppu kari. Put off the flame and garnish it with little chopped coriander and serve it hot with hot rasam rice.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Chicken uppu kari with step by step images

Clean and wash chicken thoroughly. I cut chicken into small pieces, each piece equivalent to gooseberry/ amla. Add some turmeric powder to the chicken and keep it aside. Chop onions into thin slices and keep it aside. Chop onions into thin slices, mince garlic with skin, mince ginger. Break dry red chili into small pieces and keep it aside. The chili variety that I used in this recipe was very very spicy so I have used very few of it, but you can use any number as your taste as this the only spice element in the dish.
Heat oil in a pan to it add mustard seeds, when it splutters add urad dal and dry red chili. Roast the dry red chili well. To the tempering add curry leaves, thinly sliced onions, minced garlic and minced ginger. Saute well until the onions turn soft.
Now to the sauteed onions add chicken pieces, turmeric powder and salt. Saute well. Let the chicken get roasted well in oil. Allow the chicken to cook well in medium with or without lid. I cooked with lid on. I dint add any water because my MIL cooks without adding water because the water from the chicken will be sufficient to cook the chicken, and that’s how this recipe is much tasty than other recipes. Also we want the chicken to be roasted and dry. Cook the chicken in medium flame for 10 to 15 minutes giving it a stir every now and then. If you feel the chicken is little dry you can sprinkle some water.
After 10 to 15 minutes if cooking open the lid and cook the chicken in medium flame for 2 to 3 minutes and you will see nicely roasted chicken uppu kari. Put off the flame and garnish it with little chopped coriander and serve it hot with hot rasam rice.