• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Palate's Desire
  • Home
  • Recipe Index
  • Diet Recipes
  • Videos
  • Work with me
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipe Index
  • Diet Recipes
  • Videos
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • Diet Recipes
    • Videos
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Chicken Recipes » Koli Saaru | Chicken Curry - Karnataka Style

    Koli Saaru | Chicken Curry - Karnataka Style

    Published : Jun 7,2020 | Last Updated On : May 9, 2021 by Muktha

    1
    Share
    Jump to Recipe

    Koli saaru recipe with step by step photos and short video. Koli Saaru is referred to Chicken Curry in Karnataka . In Kannada saaru means a thin curry , which is usually served along with Ragi mudde and steamed rice.

    Jump to:
    • About this recipe
    • Tips to make koli saaru
    • Step by step directions to make Koli Saaru | Chicken Curry
    • Recipe Card
    • Similar recipes
    Koli Saaru | Chicken Curry x

    To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video

    Koli Saaru | Chicken Curry

    About this recipe

    Koli saaru / chicken curry recipe has a thin watery like consistency. It is spicy and is full of flavors. This curry is so thin that you can also drink this as a soup / shorba by adding a dollop of butter on it. If you are suffering with cold and running nose then this spicy hot chicken curry as a soup can be very relaxing to kick off the cold.

    This is a most popular Gowda style chicken curry from Mysore region. Gowda is a community in Karnataka , they have a strong love for their variety of Non Vegetarian food . Their style of Non Vegetarian recipes are quite popular in the region.

    As I am from Mysore , Karnataka and grown up eating all kind of regional food , I'm much aware of the different regional taste . And this homestyle koli saaru recipe is one of the best koli saaru , that actually salivates your taste buds.

    Basically there are 2 types of Koli saaru , one is with Naati Koli / Country Chicken / naatu Kozhi and the other one is with the regular broiler chicken / farm chicken . Though this recipe works good for both kinds of chicken , I exclusively make this recipe only with the regular chicken / broiler chicken. Because for " naati koli saaru " , I follow a different recipe with similar ingredients which is more rustic and flavorful.

    Tips to make koli saaru

    In this Koli saaru recipe , I have dry roasted red chili powder and coriander powder , which adds depth of flavors to the curry. Alternatively you can also dry roast red chilies and coriander seeds and use in this recipe.

    As this recipe is more of a regular kind of curry which we often do at home , I directly dry roast red chili powder and coriander powder as a shortcut method . But dry roasting red chilies and coriander seeds separately as it makes curries more flavorful .

    You can easily reduce , double or triple the recipe . Adjust the scaling in the recipe to section for actual measurements.

    If you are looking Karnataka style non vegetarian curry recipes , I would suggest you to check Mutton chops and Fish curry recipe

    Step by step directions to make Koli Saaru | Chicken Curry

    Preparations

    Firstly ,wash 700-750 grams of chicken, skin out and curry cut pieces. Set aside and allow water to drip completely.

    Peel skin of 3-4 medium size onions, 1 big garlic pod (about 20 -25 medium size garlic cloves) and 2” inch ginger.

    In a mixer jar / blender garlic, ginger, onions, ½ teaspoon of turmeric powder and 2 tablespoon of coriander leaves.

    Blend to a smooth paste without adding any water.

    Directions:

    Now , take a pressure cooker, add 1 tablespoon of cooking oil and 1.5 to 2 tablespoon of butter.

    When butter melts completely, add the above blended onion ginger garlic masala paste.

    Saute for 3-4 minutes on a medium heat till raw smell goes off completely and nice aroma wafts.

    Now add in chicken pieces, 1 teaspoon salt and ½ teaspoon of turmeric powder and mix well.

    Cook on a medium heat till chicken releases water completely, this may take approximately about 8 to 10 minutes.

    Whilst in a non-stick pan, on a medium to low flame dry roast 2.5 tablespoon red chilli powder and 3 tablespoon coriander powder till you get pungent smell of the powders. Be careful not to burn the spices. Once done, turn off the stove and immediately transfer into to the same mixer jar / blender (used earlier). If you keep the spices on the same pan for longer, it may burn the spices due to the heat in the pan.

    Add 2 medium to small tomatoes into the same mixer jar / blender.

    Blend to a smooth paste, a red colour masala paste is ready.

    Now add this red masala into the chicken and mix well.

    Rinse the mixer jar/ blender with ½ cup water and add this into the chicken.

    Let chicken continue to cook on medium heat.

    Meanwhile, in the same non-stick pan, heat ½ teaspoon of oil.

    Add cardamom, cloves, cinnamon stick, poppy seeds (kus kus) and roast for a minute.

    Now add ⅓ cup of fresh grated coconut and roast along with spices for 2-3 minutes on a low heat.

    Transfer all the roasted spices and coconut into the same mixer jar / blender.

    Blend this into a very smooth and fine paste by adding little water gradually.

    Add this coconut masala paste into the cooking chicken and mix well everything.

    Add blender rinsed water about ½ cup and 1 to 1.25 liters of water. You can adjust water later, if required.

    Now add 2 -2.5 teaspoon of salt as per taste.

    Cover the pressure cooker and bring it to 1 whistle. Alternatively, you can also cover a lid and cook for about 10 minutes on medium heat or till it comes to rolling boiling.

    Turn off the stove. Allow pressure to release on its own , open lid , stir well and serve.

    Finally Koli saaru will get ready to serve with Ragi mudde and steamed rice.

    Koli Saaru

    Recipe Card

    koli saaru

    Koli Saaru | Chicken Curry Karnataka Style

    Koli Saaru : A Karnataka style spicy thin chicken curry with rustic flavors.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian, Karnataka, South India
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings : 7 People
    Calories / Serving : 222
    Author: Muktha H S

    Ingredients 

    • 750 grams Chicken curry cut
    • 1.5 tablespoon Cooking oil
    • 2 tablespoon Butter
    • 1 + 2 teaspoon Salt or as required
    • 1.5 liters Water or as required

    Green Masala Paste

    • 3- 4 no's Onions, Medium size
    • 22-25 Garlic Cloves
    • 2" inch Ginger
    • ½ teaspoon Turmeric Powder
    • 2 tablespoon Coriander leaves

    Red Masala Paste

    • 2- 2.5 tablespoon Red Chili Powder
    • 3 tablespoon Coriander Powder
    • 2 no's Tomatoes , small to medium size

    White Masala Paste

    • 1 no Green Cardamom
    • 4 no's Cloves
    • 1.5 " inch Cinnamon Sticks
    • ½ tablespoon Poppy Seeds / KusKus / Gasagase
    • ⅓ cup coconut , grated
    • ½ teaspoon oil

    Instructions

    • Wash 700-750 grams of chicken, skin out and curry cut pieces. Set aside and allow water to drip completely.
    • Peel skin of 3-4 medium size onions, 1 big garlic pod (about 20 -25 medium size garlic cloves) and 2” inch ginger.
    • In a mixer jar / blender garlic, ginger, onions, ½ teaspoon of turmeric powder and 2 tablespoon of coriander leaves.
    • Blend to a smooth paste without adding any water.
    • Take a pressure cooker, add 1.5 tablespoon of cooking oil and 1.5 to 2 tablespoon of butter.
    • When butter melts completely, add the above blended onion ginger garlic masala paste.
    • Saute for 3-4 minutes on a medium heat till raw smell goes off completely and nice aroma wafts.
    • Now add in chicken pieces, 1 teaspoon salt and ½ teaspoon of turmeric powder and mix well.
    • Cook on a medium heat till chicken releases water completely, this may take approximately about 8 to 10 minutes.
    • Whilst in a non-stick pan, on a medium to low flame dry roast 2.5 tablespoon red chilli powder and 3 tablespoon coriander powder till you get pungent smell of the powders. Be careful not to burn the spices. Once done, turn off the stove and immediately transfer into to the same mixer jar / blender (used earlier).
    • Add 2 medium to small tomatoes into the same mixer jar / blender.
    • Blend to a smooth paste, a red colour masala paste is ready.
    • Now add this red masala into the chicken and mix well.
    • Rinse the mixer jar/ blender with ½ cup water and add this into the chicken.
    • Let chicken continue to cook on medium heat.
    • Meanwhile, in the same non-stick pan, heat ½ teaspoon of oil.
    • Add cardamom, cloves, cinnamon stick, poppy seeds (kus kus) and roast for a minute.
    • Now add ⅓ cup of fresh grated coconut and roast along with spices for 2-3 minutes on a low heat.
    • Transfer all the roasted spices and coconut into the same mixer jar / blender.
    • Blend this into a very smooth and fine paste by adding little water gradually.
    • Add this coconut masala paste into the cooking chicken and mix well everything.
    • Add blender rinsed water about ½ cup and 1750 ml of water. You can adjust water later, if required.
    • Now add 2 -2.5 teaspoon of salt as per taste.
    • Cover the pressure cooker and bring it to 1 whistle. Alternatively, you can also cover a lid and cook for about 10 minutes on medium heat or till it comes to rolling boiling.
    • Turn off the stove. Allow pressure to release on its own, open lid, stir well and serve.
    • Serve Koli saaru with Ragi mudde and steamed rice.

    Video

    Subscribe to my YouTube ChannelClick here Palate's Desire !

    Notes

    • Instead of red chilli powder if using dry red chillies , then use 6 -8 spicy red chilies and 2 byadgi red chilies. Also 1.5 -2 tablespoon of coriander seeds for 3 tablespoon of coriander powder.
    • After roasting the spices never keep spices in the same pan , as it may burn the spices due to the heat present in the pan/ griddle.
    Tried this recipe? I LOVE to seeSnap a photo and mention @palatesdesire

    Similar recipes

    • Chicken Ghee Roast Masala Recipe
    • Chicken Gassi Recipe | Mangalore Style
    • Pepper Chicken with Curry Leaves
    • Palak Chicken| Spinach Chicken
    « Bhindi Do Pyaza
    Aam Panna Recipe »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey ! Nice To Meet You

    Muktha-about-me

    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

    Baking Recipes

    • Peanut Butter Cookies
    • Chocolate Crinkle Cookies
    • Chicken Nuggets Recipe
    • Fried Chicken Recipe | Crispy Fired Chicken
    • Ragi Almond Cookies | How to make Ragi cookies with jaggery
    • Lamington - how to make Australian Lamington Cake

    Baking Recipes→

    Popular Recipes

    • Bisi bele bath powder , how to make bisibelebath powder
    • Pineapple Salsa Recipe | How to make best-ever spicy pineapple salsa
    • Gobi Manchurian Dry | Cauliflower Manchurian
    • Moongphali Bhindi | Peanut Okra Stir fry
    • Fish Curry | Meen Gassi - Mangalore Style
    • Moringa Tea Recipe | Sip everday to Burn Fat easily

    Rice Recipes

    • Palak Khichdi Recipe
    • Donne Biryani Recipe
    • Capsicum Bath Recipe
    • Chicken Pulao Recipe
    • Ambur Star Chicken Biryani Recipe
    • Egg Biryani Recipe | Anda Biryani
    • Curd Rice Recipe
    • Mushroom Garlic Fried Rice

    Egg Recipes

    • Scrambled Egg Curry
    • Scrambled Egg with Mushroom
    • Classic Egg Salad
    • Egg Gravy
    • French Beans Egg Bhurji
    • Murungai Keerai Muttai Poriyal | Moringa Egg Stir Fry
    • Spicy Masala Oats Omelette Recipe
    • Mumbai Style Egg Bhurji

    Footer

    ↑ back to top

    ABOUT

    • ABOUT MUKTHA
    • MEDIA KIT

    STAY CONNECTED

    • SIGN UP ! FOR E MAILS
    • CONTACT ME

    POLICIES

    • PRIVACY POLICY
    • TERMS & CONDITIONS

    COPYRIGHT © 2021 PALATE'S DESIRE