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koli saaru
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Koli Saaru | Chicken Curry Karnataka Style

Koli Saaru : A Karnataka style spicy thin chicken curry with rustic flavors.
Course Main Course
Cuisine Indian, Karnataka, South India
Keyword Chicken, Curries, Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 7 People
Calories 222kcal
Author Muktha H S


  • 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
  • cup coconut , grated
  • ½ teaspoon oil


  • 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.



  • 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.


Calories: 222kcal