Coorg Koli Curry Recipe (Chicken In Gravy)
Cinnamon flavoured chicken cooked in porry seeds and tamarind based curry to serve with steamed rice
Coorg Koli Curry Recipe (Chicken In Gravy) is a flavour packed chicken curry from South India. Coorg is a distinct cuisine in Karnataka that is a lot towards natural and locally available ingredients. It has a typical tangy but soothing flavor due to the addition of tamarind and poppy seeds. Serve Coorg Koli Curry Recipe (Chicken In Gravy) along with steamed rice, Yogurt (Curd), Chapati and a Hesaru Bele Southekayi Kosambari Recipe on sides.
If you like this recipe, try more recipes like
- 1/2 kg Chicken
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 inch Cinnamon Stick
- 4 Cloves
- 1 teaspoon Poppy seeds , roasted
- 1 teaspoon Garlic , minced
- 1 teaspoon Ginger , minced
- 4 Green Chillies
- Salt , to taste
- 1 tablespoon Cooking oil
- 1 cup Onion , chopped
- 1 cup Fresh coconut , grated
- 1 teaspoon Tamarind Paste
- Coriander leaves (Dhania) , for garnish
Directions for Coorg Koli Curry Recipe (Chicken In Gravy)
To begin making Coorg Koli Curry Recipe (Chicken In Gravy), marinate the chicken in red chilli powder and turmeric powder and let it sit in the fridge for 30 minutes minimum.
Take a mixer jar and add coriander seeds, cumin seeds, cinnamon, cloves ginger, garlic, green chillies and roasted poppy seeds. Grind them all together and add some water if you feel that the paste is too thick.
Once done, take a large pan and heat a bit of cooking oil. Once the oil is hot enough, add the chopped onions and fry till golden brown, on a medium heat.
Now turn the heat to low, and add the masala paste which you ground earlier into the pan, stir till the raw smell disappears.
Now add the chicken pieces into it, and required salt to taste and cook for about 7-8 minutes on low heat. Once the chicken looks well coated with spices, then add some water. Cover it with a lid and cook the chicken on a low heat for about 15 to 20 minutes or till it gets tender.
Once the chicken is cooked, add tamarind extract and cook for 5 more minutes. Switch off and serve it hot.
I am from northern India and currently living in New Delhi India.I came to Delhi in 2007 and started living alone since 2009.That was year which embarked my cooking journey.Tired of eating out, I started my food experiments.. some of which were a hit and some were an utter disaster. I feel food brings friends and family together..brings back memories .. it is love made visible..