The Chicken Curry that I am presenting today is a famous delicacy from Coorg, the district fondly called Kodagu in Karnataka. I have surprisingly never tasted or seen them before, so trying out something not knowing how it even tastes or looks was quite challenging. But a big thank you to Trupti for sharing with me her Moms amazing recipe that I am gonna treasure.
I and Trupti Kharche have participated in a contest conducted by Fusion Fora (FF) in Facebook. Where two people from the FF group need to team up, and one of us have to prepare any Indian/Pakistani dish while the other member will post a picture of herself/himself in an Indian/Pakistani attire. So we had mutually decided that Trupti would wear a traditional Coorgi Sari and I would cook a traditional Coorgi food. 🙂
I and Trupti have been born and brought up in the different cities of Maharashtra, Mumbai and Pune respectively. Whereas, our ancestors root from Karnataka, i.e. Mangalore and Coorg. I know Trupti through the world of blogging. And i am glad we got to team up for this contest, or I would have never known this wonderful, super talented women the way I know her now. I believe she has some super powers through which she can just turn her magic wand and manage her work, family and blog so well. But as she rightly said, if you love something that you do – you always manage to find time. She truly inspires me. 🙂
The Coorg customs are quite different from those of the other part of India. The people of Coorg are well known for their hospitality, and I could bet on that as I have had some awesome time during my homestay in Coorg. A delicacy that is served at community feasts is pork, prepared in vinegar that has been made from a fruit.
For Trupti’s entry, she had dressed in traditional Coorgi style draped sari and accessorized with traditional jewelry – Jomale(gold & black beads). The Coorgi attire varies distinctly from that of other parts of the country, with the Saree pleats appearing in rear rather than the front – quite interesting, huh? The pallu of the saree is worn over the shoulder of the left hand and held in position using a broach.
KOLI CURRY or COORG CHICKEN CURRY
Recipe Courtesy: Trupti Kharche
Do check her blog for some amazing recipes everyone. Let it be any baked goodies or some international cuisine or the traditional curries, i feel she masters them all 🙂
- 1/2 kg chicken, cut in small pieces and washed
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp kachampulli or 1 tsp tamarind extract
- Salt to taste
- 2 tbsp Oil
- 1 cup chopped onion
- coriander leaves for garnish
For Masala Paste:
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2″ piece cinnamon
- 4 cloves
- 1 tsp poppy seeds, roasted
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 cup fresh/frozen coconut, cut into small pieces or grated
- 4 green chilies
- Marinate chicken in red chili powder and turmeric set it aside.
- 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 adding little water to make a paste. – less than ½ cup.
- In a large pan, heat oil and fry onions till golden brown.
- Then add the fresh raw masala paste and fry till the raw smell goes off. You know it is ready when you get a nice aroma and oil on the sides ooze out.
- Now add the chicken pieces, salt to taste and fry for about 5mins.
- Once the colour of chicken pieces change, add 2 cups of water.
- Cover with a lid and cook the chicken on low heat till tender approx. 15 minutes.
- Once the chicken is cooked add the kachampulli extract or tamarind extract as a substitute.
- Simmer for 5 more minutes.
- Garnish with coriander leaves and serve hot. Serve with Akki Roti / Kadambuttu / Rice. Enjoy!!