Kori Uppenkai Recipe - Chicken Pickle- Unusual, quick and delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken ( हड्डी रहित चिकन ) , Vinegar ( विनेगर )

Cuisine : Karnataka

Course : Pickle Jams Chutneys

Kori Uppenkai

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

You can also find more Pickle Jams Chutneys recipes like Bread Dipping Sauce, GOAN CHILLI PICKLE, apple and carrot pickle, Brinjal tomato chutney. Or try out these recipes from Karnataka Cuisine like Potato Sukka, Mor Koolu, Kembu Kari, Sago Payasam.

Kori Uppenkai Recipe Card

Kori Uppenkai
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Prep Time : 3-Above

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kori Uppenkai

  • Boneless chicken 1 inch cubes 500 grams

  • Vinegar 1/2 cup

  • Garlic 15 cloves

  • Ginger 2 inch piece

  • Mustard seeds 1 tablespoon

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Dried red chillies 25

  • Oil 1/2 cup

  • Salt 2 teaspoons

Method

Step 1

Dry roast red chillies, garlic, ginger, mustard seeds, fenugreek seeds and turmeric powder and grind along with vinegar to a smooth paste.

Step 2

Add salt and mix. Heat oil in a non-stick pan, add the ground paste and cook for five to seven minutes.

Step 3

Add the chicken pieces and cook on low heat for eight to ten minutes or till the chicken is cooked.

Step 4

Remove from heat and set aside to cool.

Step 5

Spoon into a clean dry jar and let it stand for two-three days before using.

How to make Kori Uppenkai

Step 1

Dry roast red chillies, garlic, ginger, mustard seeds, fenugreek seeds and turmeric powder and grind along with vinegar to a smooth paste.

Step 2

Add salt and mix. Heat oil in a non-stick pan, add the ground paste and cook for five to seven minutes.

Step 3

Add the chicken pieces and cook on low heat for eight to ten minutes or till the chicken is cooked.

Step 4

Remove from heat and set aside to cool.

Step 5

Spoon into a clean dry jar and let it stand for two-three days before using.

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