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Photo of Koli Curry / Coorg Chicken Curry by Trupti Kharche at BetterButter

Koli Curry / Coorg Chicken Curry

Trupti Kharche
20 minutes
Prep Time
30 minutes
Cook Time
3 People
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Karnataka
  • Simmering
  • Frying
  • Main Dish

Ingredients Serving: 3

  1. 1/2 kg chicken, cut in small pieces and washed
  2. 1 tsp red chili powder
  3. 1/2 tsp turmeric powder
  4. 1/2 tsp kachampuli (black vinegar) or 1 tsp tamarind extract
  5. salt to taste
  6. 2 tbsp oil
  7. 1 cup medium sized onion, chopped
  8. coriander leaves for garnish
  9. 1 tsp coriander seeds
  10. 1 tsp cumin seeds
  11. 2 inch piece cinnamon
  12. 4 cloves
  13. 1 tsp poppy seeds, roasted
  14. 1 tsp chopped garlic
  15. 1 tsp chopped ginger
  16. 4 green chilies
  17. 1 cup fresh/frozen coconut, cut into small pieces or grated


  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 (4)  

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Jen Mittu
Jen Mittu   Nov-19-2017

Very good super taste

guillo dsouza
guillo dsouza   Dec-24-2016

can in add tomatoes instead of vinegar and tamrind and how much quantity

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