Koli Curry: Flavorful chicken curry from Coorg

Coorg is a beautiful region located in the Western Ghats in the southern Indian state of Karnataka. The people of Coorg -- Kodavas -- a brave, extremely good-looking race are fun loving and carry with them the beauty of their region. The region of Coorg, rich in coffee and spice plantations also has the most amazing cuisine. The Koli (chicken) curry and 'nool puttu' or rice noodles are only two of the best known dishes from this really picturesque Indian hill station. The recipe below is for Koli curry, it is really easy to make and tastes so good that it deserves pride of place in any spice-lover's favorite dinner party menu.


The Recipe


1 kg chicken cut and cleaned
1 large onion chopped fine
juice of 1 lemon
2 cups warm water
1/2 cup grated coconut
1 teaspoon tumeric powder
2 teaspoons chillie powder
salt to taste
oil for frying

In a mortar and pestle (or blender) make a paste of the following:

1 tablespoon whole coriander seeds
1 piece of cinnamon
4 cloves
1 inch piece ginger
5 cloves of garlic
1/2 teaspoon poppy seeds (posto)
1/2 teaspoon cumin seeds
1 bunch fresh coriander leaves chopped coarse (wash roots and stems well and include it in the paste)

Separately make a thick paste of the fresh grated coconut


In a large well heated pan add some oil and when it is smoking hot, add the onions and fry till translucent; add salt and the ground spice paste. Fry very well till a delicious fragrance is released, then add the chicken pieces and continue to fry well till the chicken is well coated with the spice paste. Pour in the two cups of warm water, bring to a boil, then cover reduce heat and simmer till chicken is cooked through.
Stir in the coconut paste gently, add the lemon juice and simmer about 2-3 minutes. Then remove from heat and serve hot with steamed white rice.