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
Build a full meal around Coorgi Koli Curry
Get a matched combo of sides and accents
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 Seed |
|
1 teaspoon | Fenugreek Seed |
|
10-12 | Curry Leaf |
|
2 | Onion , finely chopped |
|
1 | Tomato , finely chopped |
|
1 teaspoon | Turmeric powder |
|
1 tablespoon | Red chili powder |
|
2 tablespoons | Masala Powder , Coorgi |
|
1 cup | Coconut Milk , thick |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , 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.