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 🙂
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.
- Make the spicy paste in a mixer grinder
- Mix with chicken and cook
- Seasoning with onions 🙂
Your done !
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
Ghee/clarified butter – 1tbsp
Onion – 1/2 (finely chopped)
Garam masala – 1/2 tsp
Green chilli – 2(finely chopped)
Coriander leaves – finely chopped
- In a mixer jar, add all the ingredients and grind to a smooth paste adding little water.
- Marinate the chicken with turmeric and salt.Set aside
- In a deep and wide non stick pan, combine the ground paste and chicken.
- Bring it to boil and cover the lid.
- Cook till well done.
- In a tadka pan, add ghee/clarified butter and allow to heat.
- Add chopped onions and 1tsp of garam masala and green chillies
- 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 🙂
- 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