Karnataka Style Chicken Saaru Recipe
Karnataka Style Chicken Saaru is a rich and flavorful chicken curry that originates from the heart of Karnataka, a state in southern India. This curry is prepared with a delightful blend of roasted spices, coconut, and chicken, delivering an authentic taste that pairs wonderfully with traditional staples like Ragi Mudde (Finger Millet Balls), Akki Roti (Rice Roti), or Jolada Rotti (Sorghum Roti). Packed with the goodness of spices and protein-rich chicken, this dish is perfect for a hearty lunch or dinner.
Ingredients
For the Chicken Saaru
| Ingredient | Quantity |
|---|---|
| Chicken with bone | 300 grams |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower oil | As needed |
For the Masala Paste
| Ingredient | Quantity |
|---|---|
| Onions (roughly chopped) | 2 medium |
| Fresh coconut (grated) | 2 tablespoons |
| Garlic cloves | 4 |
| Ginger (chopped) | 1 inch |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 4 |
| Dry red chilies | 4 |
| Poppy seeds | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~250 kcal |
| Protein | ~25 g |
| Carbohydrates | ~7 g |
| Fat | ~13 g |
| Fiber | ~2 g |
| Sodium | ~200 mg |
Preparation Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 45 minutes | 55 minutes |
Instructions
Step 1: Prepare the Masala Paste
- Heat a small skillet over medium-low flame. Add the poppy seeds and dry roast them until aromatic.
- Once the poppy seeds are roasted, add the cloves, cinnamon stick, and dry red chilies to the same skillet. Continue roasting for a minute until fragrant, then turn off the flame and set them aside.
- In a separate pan, heat 1 tablespoon of sunflower oil. Add the chopped ginger, garlic, and onions. Sauté until the onions turn translucent.
- Add the grated coconut to the pan and sauté until the mixture becomes light golden brown. Turn off the heat.
- Transfer the roasted spices and onion-coconut mixture to a blender. Add a small amount of water and blend to a smooth paste. Set the masala paste aside.
Step 2: Cook the Chicken
- Heat 2 tablespoons of sunflower oil in a pressure cooker over medium heat. Add the chicken pieces, turmeric powder, salt, and red chili powder.
- Sauté the chicken for about 5 minutes, ensuring it is evenly coated with the spices and begins to develop a slight roasted texture.
Step 3: Combine and Cook the Saaru
- Add the prepared masala paste to the chicken in the pressure cooker. Mix well to coat the chicken with the rich and aromatic paste.
- Check the seasoning and adjust salt if needed.
- Pour in 1 cup of water, stirring to combine. Close the pressure cooker lid and cook for 3-4 whistles (approximately 10-12 minutes) until the chicken is tender.
- Once the pressure releases naturally, open the lid and check the consistency of the curry. If needed, simmer for a few minutes to thicken the gravy. Adjust salt and spices to taste.
Step 4: Serve
- Transfer the Karnataka Style Chicken Saaru to a serving bowl. Garnish with a sprig of fresh coriander, if desired.
- Serve hot alongside Ragi Mudde, Akki Roti, or Jolada Rotti for a wholesome and traditional meal.
Tips for Perfect Saaru
- Spices: Use fresh and aromatic spices for a more robust flavor.
- Consistency: Adjust the thickness of the curry by adding more or less water, depending on your preference.
- Serving: Pairing this curry with traditional Karnataka dishes enhances its authenticity.
Enjoy the rich flavors of Karnataka with this soul-warming Chicken Saaru, a perfect blend of tradition and taste that will transport you straight to the kitchens of southern India!
