Koli Curry / Coorg Chicken Curry | How to make Koli Curry / Coorg Chicken Curry

By Trupti Kharche  |  29th Feb 2016  |  
4.8 from 4 reviews Rate It!
  • Koli Curry / Coorg Chicken Curry, How to make Koli Curry / Coorg Chicken Curry
Koli Curry / Coorg Chicken Curryby Trupti Kharche
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About Koli Curry / Coorg Chicken Curry Recipe

This mouthwatering chicken curry drenched in coconut base and seasoned with kachampuli ( black vinegar) is very unique to the character of Coorg. This versatile curry goes well with possibly anything you can think of – rice, akki rotis, kadambuttu, paputtu, bread, dosas, idlis, appams, etc – The list is endless but best and most frequently combined with nuputtu ( steamed rice noodles made from scratch). If you love Coorg and it’s cuisine, this quick and delicious curry will definitely please your platter.

Koli Curry / Coorg Chicken Curry

Ingredients to make Koli Curry / Coorg Chicken Curry

  • 1/2 kg chicken, cut in small pieces and washed
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp kachampuli (black vinegar) or 1 tsp tamarind extract
  • salt to taste
  • 2 tbsp oil
  • 1 cup medium sized onion, chopped
  • coriander leaves for garnish
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 inch piece cinnamon
  • 4 cloves
  • 1 tsp poppy seeds, roasted
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 4 green chilies
  • 1 cup fresh/frozen coconut, cut into small pieces or grated

How to make Koli Curry / Coorg Chicken Curry

  1. Marinate chicken in red chili powder and turmeric set it aside for 30 minutes minimum. Overnight is better. Chicken with bones is a good option for this curry.
  2. The next step is to prepare the raw masala paste. In a mixer jar, add in all ingredients – coriander seeds, cumin seeds, cinnamon, cloves ginger, garlic, green chilies, roasted poppy seeds. Grind together by adding a little water to make a paste.
  3. In a large pan, heat oil and fry onions till golden brown.
  4. Then add the fresh raw masala paste and fry till the raw smell goes awway. You know it is ready when you get a nice aroma and oil on the sides ooze out.
  5. Now add the chicken pieces, salt to taste and fry for about 5 minutes.
  6. Once the colour of chicken pieces change, add 2 cups of water.
  7. Cover with a lid and cook the chicken on low heat till tender approx. 15 minutes
  8. Once the chicken is cooked add the kachampuli extract or tamarind extract as a substitute.
  9. Simmer for 5 more minutes. Garnish with coriander leaves and serve hot.
  10. Enjoy with Akki Roti / Kadambuttu or steamed white rice.

Reviews for Koli Curry / Coorg Chicken Curry (4)

Jen Mittu5 months ago

Very good super taste

guillo dsouzaa year ago

can in add tomatoes instead of vinegar and tamrind and how much quantity
dechika ba
9 months ago
yes u can add tomatoes

Tanya Kapoor2 years ago


Bakhtawar Medhora2 years ago


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