Karnataka Style Chicken Curry | Kozhi (Koli) Saaru ~ Step by Step Pics

Its been a long time since I posted a non- veg recipe, the reasons were obvious that we were observing lent before lock down and then it was Easter during lock down.  I always love exploring different chicken curries from all over India and many have made to the blog space like Goan Chicken curry, Mangalorean Chicken Sukka, Chettinad Chicken Curry and so on. This is a Kanadiga style or Karnataka style chicken curry where there is hardly any use of chilly powder and all the flavours is from the fresh roasted garam masala and green chillies. I had not tried making a chicken curry with green chillies alone and was apprehensive whether the spice levels will be ok with green chillies alone. The grated coconut added to the roasted spices balances the flavors. The ground paste of coconut along with green chillies and garam masala was good enough to spike the spice buds. The slow cooked chicken is soft and brings out all the flavours due to the slow process. We all loved the gravy of this curry the most which is thick and rich. Do give this a try if you love a siuth indian version of chicken curry. 

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Ingredients

to marinate

chicken 500 gms / 1/2 kg or 1 lb

chilly powder 1 tsp

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

salt

to make paste

coconut grated 1/3 cup

ginger 1 " piece

garlic 10 cloves

onion 1/2 chopped

green chillies 8-10 small or 5 big ones

coriander seeds / malli 1 tsp

cloves / grambu 5-6 

cinnamon / karugapatta 1" piece

fenugreek seeds / uluva 1/8 tsp

cumin seeds / jeerakam 1 tsp

fennel seeds / perinjeerakam 1 tsp

coriander leaves 2 tbsp

oil 2 tsp

to make masala

onion 1 big sliced

tomato 2 sliced

turmeric powder 1/2 tsp

salt 

curry leaves 2 sprig

oil 2 tbsp

                                                                                       

Method

• Wash rinse and clean the chicken till the water runs out clear. Drain all water and keep aside, add in the spice powders and marinate. Leave overnight or atleast one hour. I usually do it overnight and you can always leave out the marination process for this chicken curry if you use nattu kozhi or nadan chicken but I prefer marinating as the broiler chicken as such has less flavours than nattu kozhi. If you have marinate and left in refrigerator then thaw before proceeding to make the curry.

• Heat a pan and add oil mentioned under 'to make the paste'. Heat the ginger garlic and dry spices, saute for a minute on low flame and then add the chopped onions. Saute until the onions looks translucent. Switch off flame and add the grated coconut. If you are using coriander leaves then add at this point. i have used only curry leaves instead. Mix well and leave to cool. Grind this mixture to a smooth paste by adding little water.

• Heat a heavy bottomed pan or a cooker and add the oil mentioned under' to make masala'. Add in the sliced onions add a dash of salt and saute until wilted nicely. Add in the chopped tomatoes and curry leaves. Cook till the tomatoes are mashed well. Add in the marinated chicken. Mix well with onion tomato paste and saute for 3-4 minutes till chicken starts to leave water. Add in turmeric powder and salt. Then add the ground paste and clean the mixer jar using a cup of water. 

                                                                               

• Add to the curry and add a little more say about two tbsp of water and mix well. Cook covered on low flame for about 20-25 minutes till the gravy loos thickened and oil floats on top. Switch off flame, garnish with few tbsp of chopped coriander or sprigs of curry leaves. Serve warm with rice or chapathis.

NOTES
* Marination is not part of this recipe and the authentic style kannadiga style recipe doesn't use chilly powder but I prefer marinating the broiler chicken to enhance flavours.

* Adding green chillies is as per tolerance and modify as per your family needs. The 5 big chillies that I used yielded a moderately spicy curry. 

* I didn't use corainader leaves and instead added curry leaves.

* The recipe is adapted from here.