Koli Saaru | How to Make Karnataka Style Koli Saaru | Chicken Curry
1 kg chicken (With bone or without bone)
3 tsp oil
1 tsp pepper
1 tsp cumin seeds
2-inch cinnamon stick
1/2 cup dry coconut powder
1/4 cup coriander powder
2 tsp chilli powder (Extra If you want)
Salt to taste
1/2 tsp turmeric powder
1 1/2 tbsp garlic cloves, peeled & chopped
1 1/2 tbsp ginger chopped
¼ bunch fresh coriander
1-litre water (Approx.)
Wash and cut the chicken into desired size pieces.
Heat 1 tsp of the oil in a large pan, add the pepper, cumin. cinnamon stick, cloves and roast it for a few seconds.
Then add coconut powder and roast it for few seconds on low heat. (Do not over roast it).
Add coriander powder and chilli powder, mix well.
Now add onion and sauté for a minute and then add tomato sauté for a minute.
Add turmeric powder, mix well. (Add 1/4 cup water if the mixture is too dry).
Cover and cook the masala for 2 minutes on medium heat.
Turn off the stove and let the masala mixture cool completely.
Blend in the ginger, garlic, coriander and cooled masala mixture with some water to a smooth paste.
In a pan/ pot heat 2 tsp oil and add the chicken. Sauté for a few seconds.
Cover and cook the chicken for 2 minutes.
Add salt and mix well again cover and cook for 5 minutes on medium heat.
Now add masala paste and mix. Add in the water and mix.
Cover and simmer for 10 to 15 minutes or until done.
Chicken Koli saaru goes well with Ragi mudde, Rice, Dosa and Idli.
Note: adjust the thickness accordingly.