Koli Saaru/Chicken Curry
Ingredients Chicken – 3/4 kg Whole garam masala (cloves – 4, cinnamon – 1 inch ,green cardamom – 2, bay leaf – 1, Star anise -...
Chicken – 3/4 kg
Whole garam masala (cloves – 4, cinnamon – 1 inch ,green cardamom – 2, bay leaf – 1, Star anise -1)
Onion – 2( 1 large, 1 small) - Chopped
Coriander leaves – 1 small bunch – Roughly chopped
Coriander Powder – 1 tsp
Red chilli powder – 2 tsp
Turmeric Powder – ½ tsp
Garam masala powder – ¾ tsp
Ginger-garlic paste – 1 tbsp
Kasoori Methi – 1 tbsp
Coconut milk – of 1 and a half large coconuts (approx 6 cups)
Lemon juice – 1 tsp
Oil – 4- 5 tbsp
Water as needed
For Masala Paste
Firstly take a pan and heat 1-2 tbsp of oil . Add 1 large onion and coriander leaves and sauté it. Saute till the onion turns translucent.
Now grind the above along with coriander powder and red chilli powder.
For making the Curry
Take pressure cooker and heat 3 tbsp oil. Add whole garam masala and let it splutter. Add the small onion and saute it till it turns golden brown. Add chicken and sauté it for 5 mins. Now add ginger garlic paste and fry till the water from the chicken is reduced. Add Kasoori methi and fry it for a few mins till the oil separates. Add the masala paste, turmeric powder and garam masala powder. Fry it well. Now add the coconut milk and let it cook for 5 mins. Add salt and lemon juice and cover the lid and pressure cook up to 2-3 whistles. Once the chicken is cooked, garnish it with coriander leaves and serve hot with steamed rice.
ü The amount of oil, salt, and spice can be varied according to your taste and eating habits. This measurement works well for me and my family.
ü You can skip Kasoori methi it is not available but adding it enhances the taste of the curry.
ü The number of whistles depends on the tenderness of the meat and the type of cooker. You can even cook it without using the pressure cooker but it cooks faster when you use it.