Malnad style Chicken curry/Koli saaru

Just Three steps and Koli saaru is ready !!!! Very simple and unique chicken curry.

The name itself suggests that this delicacy belongs to Malnad region of India. I hail from this place which is in Karnataka,India. Very famous for the country style chicken curry and many other dishes. Kannada is the local spoken language. This chicken curry is usually referred as “Koli Saaru” koli means chicken and saaru

This dish is relished as a main course and is usually served with Ragi balls (ragi mudde) or steamed white rice. The technique we follow is the stewing technique which is easy and less time consuming. These are overloaded with unique flavours which forces you to make this main course again and again. Mainly because of the steps involved. Very simple recipe and can be done in less time especially for the working class who juggle between house, family and office πŸ™‚

The recipe calls in for regular ingredients. We first make a coconut based paste which is then mixed with the chicken and cooked till perfection. Just three steps and your done.

  1. Make the spicy paste in a mixer grinder
  2. Mix with chicken and cook
  3. Seasoning with onions πŸ™‚

Your done !

You can have a look at the finger millet balls (ragi mudde) which is usually served with the chicken curry as an accompaniment. Also I have written on how I make my perfect phulkas πŸ™‚


For masala :

Grated coconut – 1/2cup

Green chillies – 2

Sambar powder – 5tbsp

Garlic – 4pods

Ginger – 1″

Tomato – 1 medium (roughly chopped)

Onions – 1  (chopped)

Coriander leaves – a handful

Mint leaves – a handful (optional)

Khuskhus/ Poppy seeds – 2tbsp (soaked in hot water for 10 min)

Roasted gram/Pottukadla – 2tbsp

For marinade :

Chicken – 1kg (cleaned and cut into medium sized pieces)

Turmeric powder – 1/2 tsp

Salt to taste

For seasoning:

Ghee/clarified butter – 1tbsp

Onion – 1/2 (finely chopped)

Garam masala – 1/2 tsp

Green chilli – 2(finely chopped)

Coriander leaves – finely chopped



  1. In a mixer jar, add all the ingredients and grind to a smooth paste adding little water.
  2. Marinate the chicken with turmeric and salt.Set aside


  1. In a deep and wide non stick pan, combine the ground paste and chicken.
  2. Bring it to boil and cover the lid.
  3. Cook till well done.


  1. In a tadka pan, add ghee/clarified butter and allow to heat.
  2. Add chopped onions and 1tsp of garam masala and green chillies
  3. Pour this on the chicken curry. Add chopped coriander leaves and mix well.


  • Adding garam masala is my choice. The traditional recipe doesn’t require using it when you season πŸ™‚
  • Add slit green chillies when you cook the chicken to add more spiciness
  • Serve this with Finger millet balls (ragi mudde)
  • If you do not have time to soak the poppy seeds in water you can simply dry roast them till they change in colour and then add them with the other ingredients and grind




One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s