Recipe for a rustic Karnataka style Kozhi Saaru – Chicken curry. Best made with nati koli / naatu kozhi / country chicken. Homestyle spicy chicken curry recipe kannadiga style with step by step pictures.
I have noticed that there is one ingredient used generously in Karnataka style non-veg preparations and that is cloves. The flavour of cloves and the use of green chillies and coriander leaves in masala is what gives these rustic curries their unique flavour and colour.
There are four major spices in trade that Asia is known for in history. Pepper, Cinnamon, Clove and Nutmeg. Indonesian cloves are regarded as the best. Even though India is known for its spices, clove is something we do not produce a lot. In 2017, we produced around 1000 tonnes of clove while we imported 7,000 tonnes of it according to spice board of India. The active ingredient in clove, Eugenol is an analgesic (used widely to treat toothaches) has a very unique smell and taste. The flavour of cloves goes so well along with the other spices in this rustic chicken curry. I learnt this recipe from the chef at Tata Tea Plantations in Coorg.
Here is how to do a rustic Karnataka style koli saaru / Kozhi Saaru
The recipe is traditionally made with nati koli / country chicken. The regular broiler chicken also works fine for this recipe.
The main thing in the curry is the masala. Here is what you will need.
Take a pan and add in a teaspoon of peanut oil and the dry spices. Also add in the garlic and ginger and roast for 3-4 minutes on a low flame till the spices are aromatic and the garlic is brown. Do not fry on a high flame as the spices will burn easily. Low and slow is the key when it comes to roasting spices. Set aside on a plate to cool.
In the same pan add in the onions and green chillies. Adjust the quantity of green chillies according to your taste. Saute for a few minutes till the onions are soft. Remove and set aside to cool. In the same pan add in the fresh shredded coconut and the coriander leaves. Saute for a few seconds till the leaves wilt. Set aside to cool.
Grind all the ingredients with about a cup of water to a smooth paste. Make sure to grind all the ingredients to a very fine paste. Set aside.
Take a pressure pan and add in the peanut oil. Add in the curry leaves, onions and tomatoes all at once. Add in the salt and turmeric powder. Saute for a few minutes. Cover the pan and cook on a low medium heat. The tomatoes will cook faster when covered with a lid due to the steam produced.
Add in the chicken. Broiler chicken or country chicken works fine. Traditionally nati koli / naatu kozhi / country chicken is preferred for this recipe. Toss the chicken well to coat. Add in the ground paste. Wash the mixie with a cup of water and add back to the pan.
Add some more water as necessary for the chicken to cook. Cover the cooker with its lid and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Go with the timing. Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan.
Fantastic nati koli saaru / chicken saaru is ready. Serve it with ragi mudde or rice.
- 1 teaspoon peanut oil
- 1 teaspoon black pepper
- ½ teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 6 cloves
- ½ inch piece cinnamon stick
- ⅛ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- ½ of an onion (1/4 cup)
- 10 green chillies
- 1 inch piece ginger, chopped
- 10 cloves garlic
- ½ cup fresh shredded coconut
- ¼ cup coriander leaves, chopped
- 3 tablespoon peanut oil
- 2 sprigs curry leaves
- 1 onion, sliced (about ½ cup)
- 2 tomatoes, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 500 grams chicken with bone
- Take a pan and add in a teaspoon of peanut oil and the dry spices. Also add in the garlic and ginger and roast for 3-4 minutes on a low flame till the spices are aromatic and the garlic is brown. Do not fry on a high flame as the spices will burn easily. Low and slow is the key when it comes to roasting spices. Set aside on a plate to cool.
- In the same pan add in the onions and green chillies. Adjust the quantity of green chillies according to your taste. Saute for a few minutes till the onions are soft. Remove and set aside to cool. In the same pan add in the fresh shredded coconut and the coriander leaves. Saute for a few seconds till the leaves wilt. Set aside to cool.
- Grind all the ingredients with about a cup of water to a smooth paste. Make sure to grind all the ingredients to a very fine paste.
- Take a pressure pan and add in the peanut oil. Add in the curry leaves, onions and tomatoes all at once. Add in the salt and turmeric powder. Saute for a few minutes. Cover the pan and cook on a low medium heat. The tomatoes will cook faster when covered with a lid due to the steam produced.
- Add in the chicken. Broiler chicken or country chicken works fine. Traditionally nati koli / naatu kozhi / country chicken is preferred for this recipe. Toss the chicken well to coat. Add in the ground paste. Wash the mixie with a cup of water and add back to the pan.
- Add some more water as necessary for the chicken to cook. Cover the cooker and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan.
- Fantastic nati koli saaru / chicken saaru is ready. Serve it with ragi mudde or rice.
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