Kodava koli curry
Kodava koli curry, from above
Non vegKarnataka

Kodava koli curry

Chicken in a dark roasted coriander and pepper masala. Coorg's gentler cousin of pandi curry.

55 minTime
38 gProtein each
hotSpice
Coorg's chicken1 chapter · 1 min read

Make it your way

Grandma's wayDark roasted masala and kachampuli.
The original
485kcalsame
38 gproteinsame
6 gfibresame
55minutessame

Koli curry, Kodava style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)750 g
Onion2 medium
Tomato1 medium
Ginger garlic paste1½ tbsp
Green chilli2
Coriander seeds1½ tbsp
Black pepper2 tsp
Cumin seeds1 tsp
Poppy seeds (white poppy seeds)1 tsp
Fresh grated coconut½ cup
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1½ tsp
Kachampuli2 tsp
Cooking oil (vegetable oil)3 tbsp
Curry leaves2 sprigs
Water1¼ cups
Saltto taste

Method

4 steps
  1. 1Dry roast coriander, pepper, cumin and poppy seeds until dark, then coconut until brown. Grind to a paste.
  2. 2Heat oil, fry onions until brown. Add ginger garlic paste, green chillies and tomato and cook down.
  3. 3Add chicken, turmeric, chilli powder and salt; sear. Add paste and water and simmer covered until cooked.
  4. 4Stir in kachampuli and curry leaves; simmer 3 minutes.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Kodava koli curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kadambuttu40 min
Bread or rice Akki rotti40 min
On the side Mosaru bajji10 min
On the side Baimbale curry45 min
To drink Ragi ambli20 min
Something sweet Kesari bath25 min
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