Coorg Koli Curry Recipe (Coorgi Chicken Curry)
A traditional and aromatic Coorgi chicken curry, Coorg Koli Curry is an ideal dish for those looking to explore the rich culinary heritage of the Kodagu region. This comforting side dish features succulent chicken cooked in a fragrant blend of spices, enhanced with the deep flavors of roasted poppy seeds, fresh coconut, and tamarind paste. The curry is served best with Coorgi Akki Roti or Ari Pathiri to complete a flavorful and wholesome meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken | 1/2 kg |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Cloves (Laung) | 4 cloves |
| Roasted Poppy Seeds | 1 teaspoon |
| Garlic (Minced) | 1 teaspoon |
| Ginger (Minced) | 1 teaspoon |
| Green Chillies | 4 whole |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Onion (Chopped) | 1 cup |
| Fresh Coconut (Grated) | 1 cup |
| Tamarind Paste | 1 teaspoon |
| Fresh Coriander Leaves | For garnish |
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Total Time:
60 minutes
Servings:
2 servings
Cuisine:
Coorgi (Indian)
Course:
Side Dish
Diet:
Non-Vegetarian
Instructions:
-
Marinate the Chicken:
Begin by marinating the chicken pieces in red chili powder and turmeric powder. Ensure that the chicken is evenly coated with the spices. Let it rest in the refrigerator for at least 30 minutes, allowing the flavors to meld and the meat to tenderize. -
Prepare the Spice Paste:
In a mixer jar, add the coriander seeds, cumin seeds, cinnamon stick, cloves, ginger, garlic, green chilies, and roasted poppy seeds. Grind these ingredients together into a smooth paste. Add a little water if necessary to facilitate grinding. -
Cook the Onions:
Heat sunflower oil in a large pan or skillet over medium flame. Once the oil is hot, add the chopped onions. Fry the onions until they turn golden brown and soften, which should take about 7-8 minutes. -
Add the Spice Paste:
Lower the heat to medium-low and add the freshly ground spice paste to the pan. Stir the mixture for a few minutes until the raw smell of the spices disappears and the paste is well integrated with the onions. -
Cook the Chicken:
Add the marinated chicken pieces to the pan. Sprinkle in salt to taste. Cook the chicken for about 7-8 minutes, stirring occasionally to ensure the chicken is well coated with the spices and onions. -
Simmer the Curry:
Once the chicken is well-seared and coated with the spices, add enough water to cover the chicken. Bring it to a boil, then reduce the heat to low. Cover the pan with a lid and let the chicken cook for 15-20 minutes, or until it becomes tender and fully cooked. -
Add Tamarind Paste:
Once the chicken is cooked through, stir in the tamarind paste. Allow the curry to simmer for an additional 5 minutes to let the flavors meld together. -
Serve and Garnish:
Remove the pan from heat and transfer the curry to a serving dish. Garnish with freshly chopped coriander leaves for a burst of freshness and color. -
Serving Suggestions:
Coorg Koli Curry pairs wonderfully with Coorgi Akki Roti or Ari Pathiri for a complete, satisfying meal. The flavors of the curry are rich and tangy, making it a perfect companion to these traditional flatbreads.
Tips for the Perfect Coorgi Chicken Curry:
- Fresh Coconut: Freshly grated coconut adds a distinct richness to the curry. If you don’t have fresh coconut, you can use desiccated coconut or coconut milk as a substitute.
- Tamarind Paste: The addition of tamarind gives the curry a tangy depth. Be careful not to overdo it; you only need a teaspoon to balance the flavors.
- Adjust Spice Levels: The green chilies add heat to the curry, but you can adjust the number of chilies based on your spice preference. If you prefer a milder version, you can reduce the amount of chili.
- Marination Time: Marinating the chicken not only infuses flavor but also helps tenderize the meat. For even better results, you can marinate the chicken for up to 1 hour.
- Consistency of Gravy: Depending on your preference for the curry’s consistency, you can adjust the amount of water you add during the cooking process. For a thicker gravy, add less water, and for a more soupy consistency, you can add a bit more water.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 30 g |
| Carbohydrates | 6 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 900 mg |
(Note: Nutritional values are approximate and may vary depending on the specific ingredients used.)
This Coorgi Chicken Curry, with its rich blend of spices and tender chicken, offers a delicious peek into the cuisine of Coorg. The unique combination of roasted poppy seeds, coconut, and tamarind gives the curry an unforgettable depth of flavor. Serve it as a side dish with flatbreads like Coorgi Akki Roti or Ari Pathiri, and enjoy a comforting meal steeped in tradition.
