Koorkka Chicken Masala – Chinese Potato & Chicken Curry

Koorkka (കൂർക്ക), or Chinese potato, is a small, earthy tuber much loved in central Kerala. Cooked with chicken in a thick onion masala, it makes a mouth-watering Kerala dish.

Tips from the Ruchippura kitchen

• Clean koorkka by rubbing it in a sack or cloth to remove the skin.
• Let the gravy thicken until it clings to the chicken.

Lakshmidevi Nair

Koorkka Chicken Masala (Chinese Potato & Chicken Curry)

Koorkka chicken masala – a mouth-watering Kerala dry curry of chicken and Chinese potato (koorkka) in a spiced onion masala, finished with curry leaves and coconut pieces.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups koorkka (Chinese potato) peeled and cooked
• 1 cup chicken small pieces
• 1 cup onion chopped
• 1 tbsp ginger and garlic finely chopped
• 1/4 tsp garam masala powder
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 tsp pepper powder
• 6 curry leaves
• 1/2 cup coconut pieces small
• 1/2 cup oil
• salt to taste

Method

 

1. Heat a little oil in a kadai and cook the chicken with salt and turmeric.
2. Fry the onion in the oil for a while, then add the ginger and garlic.
3. When fragrant, add the remaining spice powders and stir well.
4. When it turns brown, add the cooked koorkka and chicken, a little more salt and half a cup of water.
5. When the gravy is thick, garnish with curry leaves and coconut pieces.