Jan 8, 2014

Koli Saaru | Chicken Curry

A recipe that needs no introduction. Koli Saaru (chicken curry) is a power house delectable and a tantalizing recipe from Karnataka.  

Saaru is essentially made from sambhar powder. Saaru (or the curry) is very soupy  in consistency and the curry itself is prepared with coconut, Khus Khus (poppy seeds), onions which is mildly flavored with cilantro. The chicken cooks in its own broth until it is tender and just falls off the bone. 


1 Kg Bone-in Chicken
1 Onion, finely chopped
5 tsp Oil 

For the masala
1/2 cup of Coconut
3 tsp Sambhar powder
1 tsp Khus Khus (poppy seeds)
1 tsp Roasted Bengal gram
5 Cloves of Garlic
Small piece of Ginger
1 Tomato, cubed
1 Large Onion, cubed
1 small bunch of Cilantro
1 stick of Cinnamon
2 pods of Cardamon
4 Cloves
1/4 tsp Turmeric powder
1/4 cup  Oil


  • In a large skillet, toast khus khus on medium heat and keep it aside

  • Next, heat oil and saute onions, ginger, garlic and cilantro until it is brown

  • Make a smooth paste of all ingredients -toasted khus khus, fried onion-garlic-ginger-cilantro, and remaining ingredients listed under masala

  • Again heat oil in the skillet, add onions and saute until it is transparent. Now add the chicken and saute for 5 minutes

  • Return the masala to the skillet and saute for another 5 minutes until masala is nicely coated the chicken. Add 4 cups of water, Season it with salt  and cover the vessel. Cook on medium heat for 25-30 minutes until meat is tender

  • Serve hot with idly, ragi ball, akki rotti or rice

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