Malnad Chicken Curry, also known as Koli Saaru, is a rustic, country-style chicken curry from Karnataka, India. Traditionally, it’s made with freshly ground coconut paste, but this version, inspired by a recipe from Cook with Kushi, uses coconut milk for convenience. I’ve adjusted the spice levels to better suit our taste, but if you prefer more heat, feel free to add extra chilies to make it spicier!
Malnad, a scenic region in Karnataka, India, is known for its natural beauty and rich culture. Along with its picturesque landscapes, it’s also famous for its flavorful and spicy cuisine, especially the delicious Malnad Chicken Curry. This dish is simple to make at home, using basic ingredients without any complicated methods. It’s a great recipe for both beginners and seasoned cooks.
Let’s go through the steps to create this tasty, easy-to-make Malnad chicken curry!
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Easy Malnad Chicken Curry Recipe
Course: DinnerCuisine: IndianDifficulty: Easy4
servings30
minutes45
minutes455
kcalMalnad Chicken Curry, also called Koli Saaru or Karnataka-style chicken gravy, is a spicy and flavorful chicken side dish prepared using aromatic spices and herbs. The unique flavors in the dish are because of the combination of ingredients that makes this irresistible.
Ingredients
500g chicken (preferably with bones)
2 medium-sized onions, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 cup grated coconut (fresh or dry)
2 tablespoons cooking oil
Fresh coriander leaves for garnish
Salt to taste
Water as needed
Directions
- Marinate the Chicken: Start by marinating the chicken. Take the cleaned chicken pieces and add turmeric powder, red chili powder, and a pinch of salt. Mix well so that the spices coat the chicken evenly. Let it sit for about 20 minutes while you prepare the rest of the ingredients. This step helps in tenderizing the meat and enhances the flavor of the curry.
- Prepare the Coconut Paste: The unique flavor of Malnad Chicken Curry comes from the coconut paste. To make this, take the grated coconut and blend it into a smooth paste using a little water. If you don’t have fresh coconut, you can use dry coconut or even coconut milk, but fresh coconut gives the best flavor.
- Cook the Onions and Spices : In a large pan or kadhai, heat two tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown. This step is important because well-cooked onions give a rich flavor to the curry.
Next, add the ginger-garlic paste and the slit green chilies. Cook for another 2-3 minutes until the raw smell of the ginger and garlic disappears. - Add the Tomatoes and Spices : Now, add the chopped tomatoes to the pan and cook them until they become soft and mushy. This will take about 5-7 minutes. Once the tomatoes are cooked, add the coriander powder, cumin powder, and a little salt. Stir well and cook for a few minutes until the spices blend together.
- Add the Chicken : Now, it’s time to add the marinated chicken to the pan. Stir the chicken well so that it gets coated with the onion-tomato-spice mixture. Cook the chicken on medium heat for about 5 minutes, stirring occasionally.
- Add Coconut Paste and Water : Once the chicken has cooked a bit, add the coconut paste to the pan. Mix everything together and cook for another 5 minutes. Then, add enough water to make a gravy. If you like a thick curry, add less water. For a thinner curry, add more water.
- Simmer the Curry : Cover the pan with a lid and let the chicken simmer on low heat for about 15-20 minutes. Stir occasionally to make sure the chicken doesn’t stick to the bottom. The chicken should be fully cooked, and the gravy should thicken by the time it’s done.
- Final Touches : Once the chicken is cooked and the gravy has thickened, sprinkle garam masala over the curry and give it a final stir. Let it simmer for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot with rice or chapati.
Notes
- Adding cashews makes the gravy thicker, creamier, and richer. You can skip it or reduce the amount if needed.
- Adjust salt and water for desired taste and consistency.
