Thursday, August 9, 2012

Coorg Koli Curry

Every Coorg household had, until recently and many still have a scattering of home reared chickens running around in the backyard, which were truly free-range. They were only returned to their coops in the late afternoon, or the end of the day. Since coffee plantation homes were isolated, in the days when markets were a long way off, chicken was the choice when unexpected guests arrived, which was quite often, in Coorg. The flavour of a free range chicken, even though smaller and a bit stringier, is far more rich and delicious than the farmed variety. This smooth, toothsome chicken curry is traditionally eaten with nool puttus.

Here is a recipe of the Koli Curry (Chicken Curry)


500 gms chicken
1 onion
1 tbsp ginger
1 tsp garlic paste
1 tsp coriander seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp chilly powder
2 tsp cumin powder
1 green chilly
1 dry chilly
1 tbsp coconut
2 tsp tomato puree
1 bay leaf
2 tsp pepper powder
Salt to taste
1 tsp oil
1 cup coriander leaves


Cut the chicken into small pieces and wash it thoroughly.

Heat 1 tbsp oil in a pan, add onion, coconut and saute. Add coriander seeds, dry chillies, ginger and garlic. Grind them.

Heat oil in pressure cooker. Add green chillies and ground paste. Fry well. Add coriander powder, chilly powder and turmeric. When it turns semi brown, add chicken and fry for 5 minutes.

To the chicken add tomato puree, cumin powder, bay leaf, pepper powder, salt, mix it well and cook the chicken till tender.

After the chicken is cooked remove from fire. Add chopped coriander leaves and and cover the pan. Keep the chicken in very slow fire for few minutes remove from fire and serve hot.


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