Sep 9, 2012

Koli Saaru

Koli Saaru

Karnataka style chicken curry. Best with rice / rotis. Recipe from Karnataka cuisine by Ranee Vijaya Kuttaiah !!

Serves: 4 – 5


For the chicken:

1 k g chicken pieces, cut into medium size

½ teaspoon turmeric powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water thoroughly. In a bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.

For the masala (paste):

1 teaspoon oil

2 onion, chopped

1 – inch piece ginger, chopped

4 clove garlic

1 teaspoon black pepper

3 cardamom

3 green chillies (3 small or 2 big size)

Other ingredients

1 ½ teaspoon red chilli powder

¼ teaspoon turmeric powder

2 teaspoon coriander powder


In a pan or kadai, heat 1 teaspoon oil on a medium heat and fry all the ingredients (except other ingredients) until fragrant and color changes (approximate frying time 10 minutes). Keep aside to cool for 15 – 20 minutes and make a fine paste in a small mixer bowl. Finally add (other ingredients) red chilli powder, turmeric powder and coriander powder.

Main ingredients

1 tablespoon oil

4 cloves

1 big size cinnamon stick

2 onions, chopped

1 tomato, chopped

Ground masala (spice paste)

1 cup (200 ml) water

Marinated chicken pieces

¾ teaspoon salt (or to taste)

4 tablespoon grated coconut (make a fine paste separately)

¼ cup (3 tablespoon) chopped coriander leaves (or a mix of chopped mint and coriander leaves)


Heat oil in a pan. Add cloves and cinnamon stick. Fry on a low heat until fragrant.

Add chopped onion and fry on a medium heat until golden color.

Add chopped tomato and fry well for 3 – 4 minutes.

Add ground masala and stir well for 3 – 4 minutes (until well combined with onion and tomatoes).

Add 1 cup water, marinated chicken pieces and salt to taste. Mix all the ingredients well. Cover with a tight and cook on a medium to low heat for 20 - 25 minutes or until almost done / chicken pieces cooked.

At this stage, add coconut paste and chopped coriander (or a mix of coriander – mint) leaves. Gently stir well and cook again on a low heat for 5 minutes. Serve hot with rice / rotis / idiyappam (string hoppers) …

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