Coorgi Koli Curry
Coorgi chicken curry — country chicken cooked in a spiced coconut-based gravy with a defining splash of kachampuli at the end for tartness. Uses whole spices, fresh coconut or coconut milk, and dried red chilli, producing a richer and more complex curry than the pandi curry style. Eaten with kadumbuttu or akki rotti at daily meals and celebrations.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 10-12 | curry leaves |
| 2 | onions, finely chopped |
| 1 | tomato, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | red chili powder |
| 2 tablespoons | Coorgi masala powder |
| 1 cup | coconut milk |
| — | salt to taste |
| 2 tablespoons | coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat and add mustard seeds and fenugreek seeds. Let them splutter.
- 2 Add curry leaves and sauté for a few seconds.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Add the chopped tomato and cook until it becomes soft.
- 5 Add turmeric powder, red chili powder, and Coorgi masala powder. Mix well.
- 6 Add the chicken pieces and stir to coat them with the spices.
- 7 Pour in the coconut milk and add salt to taste. Stir well.
- 8 Cover the pan and let the chicken cook on low heat for about 25-30 minutes, or until the chicken is cooked through.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a more authentic flavor, prepare the Coorgi masala powder fresh at home using roasted spices.