Karnataka-style Ajiaco with Coconut Milk

Ingredients

In this Karnataka-style adaptation of Ajiaco, we incorporate the flavors and ingredients commonly found in Karnataka cuisine. The original Colombian Ajiaco typically includes ingredients like guascas herb and papas criollas, which are not readily available in Karnataka. To adapt the dish, we replace these ingredients with local Karnataka spices such as curry leaves and coconut milk, adding a unique twist to the traditional recipe. We alse have the original recipe for Ajiaco, so you can check it out.

• 500g (1.1 lb) chicken, bone-in, skinless 500g (1.1 lb) chicken, bone-in, skinless
• 3 medium potatoes, peeled and cubed 3 medium potatoes, peeled and cubed
• 1 cup corn kernels 1 cup corn kernels
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup coconut milk 1 cup coconut milk
• Handful of curry leaves Handful of curry leaves
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat oil over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they turn white.
4. 4.
   Stir in the turmeric powder, cumin powder, coriander powder, and garam masala. Mix well to coat the chicken.
5. 5.
   Add the cubed potatoes, corn kernels, and curry leaves to the pot. Pour in enough water to cover the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer until the chicken is cooked through and the potatoes are tender.
7. 7.
   Stir in the coconut milk and season with salt to taste. Simmer for an additional 5 minutes.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot and enjoy the creamy and flavorful Karnataka-style Ajiaco.

Treat your ingredients with care...

• Chicken — Ensure the chicken is bone-in and skinless for a richer flavor. You can also use boneless chicken if preferred.
• Coconut milk — Use thick coconut milk for a creamier texture. Shake the can well before using to ensure the milk is well mixed.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• Adjust the consistency of the soup by adding more water or coconut milk, depending on your preference.
• Serve the Ajiaco with steamed rice or crusty bread for a complete meal.

Serving advice

Serve the Karnataka-style Ajiaco hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

Present the Karnataka-style Ajiaco in a deep bowl, allowing the vibrant colors of the ingredients to shine through. Drizzle a swirl of coconut milk on top and sprinkle some chopped cilantro for an appealing presentation.