Karnataka

Kodava koli curry

Name: Kodava koli curry
Total time: 55 min
Yield: 4 servings
Cuisine: Kodava
Ingredients: 750 g chicken, curry cut (bone in chicken, small pieces); 2 medium onion; 1 medium tomato; 1 1/2 tbsp ginger garlic paste; 2 green chilli; 1 1/2 tbsp coriander seeds; 2 tsp black pepper; 1 tsp cumin seeds; 1 tsp poppy seeds (white poppy seeds); 1/2 cup fresh grated coconut; 1/2 tsp turmeric (ground turmeric); 1 1/2 tsp red chilli powder (indian red chili powder); 2 tsp kachampuli; 3 tbsp cooking oil (vegetable oil); 2 sprigs curry leaves; 1 1/4 cups water; Salt, to taste

Chicken in a dark roasted coriander and pepper masala. Coorg's gentler cousin of pandi curry.

55 minTime

38 gProtein each

hotSpice

Coorg's chicken1 chapter · 1 min read

Make it your way

Grandma's wayDark roasted masala and kachampuli.

The original

485kcalsame

38 gproteinsame

6 gfibresame

55minutessame

Koli curry, Kodava style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion2 medium

Tomato1 medium

Ginger garlic paste1½ tbsp

Green chilli2

Coriander seeds1½ tbsp

Black pepper2 tsp

Cumin seeds1 tsp

Poppy seeds (white poppy seeds)1 tsp

Fresh grated coconut½ cup

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1½ tsp

Kachampuli2 tsp

Cooking oil (vegetable oil)3 tbsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

4 steps

1Dry roast coriander, pepper, cumin and poppy seeds until dark, then coconut until brown. Grind to a paste.
2Heat oil, fry onions until brown. Add ginger garlic paste, green chillies and tomato and cook down.
3Add chicken, turmeric, chilli powder and salt; sear. Add paste and water and simmer covered until cooked.
4Stir in kachampuli and curry leaves; simmer 3 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Kodava koli curry

Chicken in a dark roasted coriander and pepper masala. Coorg's gentler cousin of pandi curry.

55 minTime

38 gProtein each

hotSpice

Coorg's chicken1 chapter · 1 min read

Make it your way

Grandma's wayDark roasted masala and kachampuli.

The original

485kcalsame

38 gproteinsame

6 gfibresame

55minutessame

Koli curry, Kodava style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion2 medium

Tomato1 medium

Ginger garlic paste1½ tbsp

Green chilli2

Coriander seeds1½ tbsp

Black pepper2 tsp

Cumin seeds1 tsp

Poppy seeds (white poppy seeds)1 tsp

Fresh grated coconut½ cup

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1½ tsp

Kachampuli2 tsp

Cooking oil (vegetable oil)3 tbsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

4 steps

1Dry roast coriander, pepper, cumin and poppy seeds until dark, then coconut until brown. Grind to a paste.
2Heat oil, fry onions until brown. Add ginger garlic paste, green chillies and tomato and cook down.
3Add chicken, turmeric, chilli powder and salt; sear. Add paste and water and simmer covered until cooked.
4Stir in kachampuli and curry leaves; simmer 3 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kodava koli curry

Make it your way

Ingredients

Method

Kodava koli curry

Make it your way

Ingredients

Method

Make it a meal