Karnataka Chicken Curry (Koli Saaru)
- 80 min
- medium
- Serves 4
Karnataka chicken curry cooked with curry leaves, tomato and Cookd Chicken Masala in an onion gravy. Medium-spicy, serves 4, ready in about an hour.
You’ll need: Pressure Cooker
Good for: Rainy Day
Ingredients
Coriander Seeds2.5 grams
Cumin2 grams
Fennel Seeds½ tsp
Black Peppercorns1.5 grams
Fenugreek Seeds0.3 grams
Cloves1 grams
Cinnamon2 grams
Dry Red Chilli2 grams
Oil4 tbsp
Onion, Roughly Chopped120 grams
Ginger, Chopped15 grams
Garlic, Peeled30 grams
Coconut (Grated)18 grams
Water, For Grinding120 ml
Curry leaves2 grams
Tomato, Chopped220 grams
Chicken, With Bone500 grams
Turmeric Powder0.7 grams
Salt2 tsp
Coriander Leaves, Finely Chopped5 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 395kcal | 1580kcal |
| Protein | 28g | 113g |
| Carbohydrate | 16g | 65g |
| Fat | 25g | 99g |
| Fibre | 3.7g | 15g |
| Sugar | 5.1g | 20g |
Cookd masalas for curry leaves
Method
Get ready by peeling and roughly chopping the onion, ginger and garlic for the masala. Finely chop the remaining onion and tomato. Pat the washed curry leaves dry, and keep the chicken pieces ready.
Dry roast coriander seeds, cumin, fennel seeds, peppercorns, fenugreek seeds, cloves, cinnamon and dry red chillies in a kadai on low flame for 3 minutes until they smell roasted. Add 1 tbsp oil, the roughly chopped onion, ginger and garlic, and sauté for 3 minutes until the onion softens. Add grated coconut and fry for 2 to 3 minutes until it turns light brown; do not let it burn.
Cool the roasted mixture for 5 minutes. Grind it in a mixie with 120 ml water until smooth, without leaving coarse pieces.
Heat 3 tbsp oil in a pressure cooker on medium flame. Add the dry curry leaves and finely chopped onion, and fry for 6 minutes until the onion is light golden. Add tomato and cook for 5 minutes until soft and pulpy. Add chicken and turmeric, then roast for 8 minutes until the chicken changes colour and is no longer pink on the outside.
Add the ground coconut masala, 480 ml water and salt. Mix well, close the cooker and pressure cook on medium flame for 4 whistles, about 15 minutes, until the chicken is tender and the gravy is cooked through.
Let the pressure release naturally for about 12 minutes. Open the cooker, check that the chicken is no longer pink near the bone and has reached 74°C if using a thermometer. Simmer uncovered for 3 minutes until the gravy is thin to medium, then mix in coriander leaves and switch off.
Before you start
- How long does Karnataka Chicken Curry (Koli Saaru) take?
- 1 hour 20 minutes from start to finish. That is 15 minutes of preparation and 1 hour 5 minutes of cooking.
- How many people does Karnataka Chicken Curry (Koli Saaru) serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Karnataka Chicken Curry (Koli Saaru) vegetarian?
- No, it contains meat or fish.
- Is Karnataka Chicken Curry (Koli Saaru) 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 Karnataka Chicken Curry (Koli Saaru)?
- 2 grams Curry leaves, 500 grams Chicken, 2 grams Dry Red Chilli, 18 grams Coconut (Grated), 2.5 grams Coriander Seeds, 2 grams Cumin, and a few more listed on this page.
- Do I need a pressure cooker for Karnataka Chicken Curry (Koli Saaru)?
- Yes, this one is cooked under pressure.
- How many calories are in Karnataka Chicken Curry (Koli Saaru)?
- About 395 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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