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Coorg Chicken Curry (Koli Curry)Cook
Coorg Chicken Curry (Koli Curry)
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Coorg Chicken Curry (Koli Curry)

  • 60 min
  • medium
  • Serves 4

Prep 20 min · Cook 40 min

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6 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as koli curry, coorgi chicken curry, kodagu chicken curry · Non-veg · Curries & Gravies

Curries & GraviesLow carbHigh proteinGluten-freeDairy-free

Coorg Chicken Curry, a Karnataka chicken curry in a ground coconut and spice paste with tamarind. Medium-spicy, serves 4, about 1 hour plus marinating.

High protein

Good for: Party

Ingredients

20 items

4 people
  • Chicken600 grams
  • Turmeric Powder½ tsp
  • Red Chilli Powder1 tsp
  • Coriander Powder1 tbsp
  • Black Pepper Powder1 tsp
  • Salt1 tsp
  • Coriander Seeds1 tsp
  • Cumin1 tsp
  • Cloves1 grams
  • Cinnamon2 grams
  • Coconut (Grated)100 grams
  • Ginger10 grams
  • Garlic6 grams
  • Green Chilli6 grams
  • Water, For Grinding150 ml
  • Oil3 tbsp
  • Onion, Thinly Sliced2
  • Water, Hot400 ml
  • Tamarind Pulp1 tsp
  • Coriander Leaves, Finely Chopped6 grams

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

NutrientPer 1 personAll 4 people
Energy438kcal1752kcal
Protein33g132g
Carbohydrate13g54g
Fat29g116g
Fibre4.9g20g
Sugar4.1g16g

Cookd masalas for chicken

Method

  1. 1

    Mix the chicken with turmeric powder, red chilli powder, coriander powder, black pepper powder and salt. Cover and keep aside for 30 minutes.

    ChickenTurmeric PowderRed Chilli PowderCoriander PowderBlack Pepper PowderSalt

  2. 2

    Dry roast the coriander seeds, cumin, cloves and cinnamon in a pan on low heat for 1 to 2 minutes until they smell good. Grind them with the grated coconut, ginger, garlic, green chillies and the water for grinding to a smooth paste.

    Coriander SeedsCuminClovesCinnamonCoconut (Grated)GingerGarlicGreen ChilliWater

  3. 3

    Heat the oil in a kadai on medium heat. Fry the onions for 6 to 7 minutes until soft and just starting to brown.

    OilOnion

  4. 4

    Add the chicken and fry on high heat for 5 minutes until browned all over.

  5. 5

    Pour in the hot water, cover and cook on medium-low heat for 15 minutes.

    Water

  6. 6

    Add the coconut paste and simmer gently for 10 minutes, stirring now and then, until the chicken is tender and the gravy is thick. Stir in the tamarind pulp and cook for 2 minutes. Add coriander leaves. Serve hot with akki roti, kadambuttu or rice.

    Tamarind PulpCoriander Leaves

Before you start

How long does Coorg Chicken Curry (Koli Curry) take?
1 hour from start to finish. That is 20 minutes of preparation and 40 minutes of cooking.
How many people does Coorg Chicken Curry (Koli Curry) serve?
4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Coorg Chicken Curry (Koli Curry) vegetarian?
No, it contains meat or fish.
Is Coorg Chicken Curry (Koli Curry) spicy?
It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Coorg Chicken Curry (Koli Curry)?
600 grams Chicken, 1 grams Cloves, 2 grams Cinnamon, 100 grams Coconut (Grated), 10 grams Ginger, 6 grams Garlic, and a few more listed on this page.
Do I need a pressure cooker for Coorg Chicken Curry (Koli Curry)?
No, it is cooked in an open pot.
How many calories are in Coorg Chicken Curry (Koli Curry)?
About 438 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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