Koli Barthad

Suntikoppa

A dry pan-fried chicken dish loaded with green chillies, pepper, and a splash of vinegar.

  • recipe
  • kodava-cuisine
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Koli Barthad is the quintessential Kodava pan-fried chicken—crisp on the edges, juicy within, and laced with the sharp heat of freshly crushed black pepper and green chillies. The dish relies on bone-in chicken slow-cooked in its own rendered juices with aromatics, then flash-fried in coconut oil to build a spicy crust. A finishing drizzle of Kachampuli cuts through the richness with unmistakable tartness.

Recipe Details

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 4
  • Cuisine: Kodava / Kodagu
  • Course: Starter / Meat Side Dish

Equipment

  • Heavy-bottomed cast iron skillet or kadai

Ingredients

  • 500g chicken (cut into small bite-sized pieces, bone-in preferred)
  • 6 green chillies, slit lengthwise
  • 2 medium onions, thinly sliced
  • 1 tbsp fresh garlic paste
  • 1 tbsp fresh ginger paste
  • 1 tbsp freshly cracked black peppercorns
  • 1/2 tsp turmeric powder
  • 1 sprig fresh curry leaves
  • 1 tsp Kachampuli (or fresh lemon juice)
  • 2 tbsp virgin coconut oil
  • Salt to taste

Method

  1. In a bowl, marinate the chicken pieces with turmeric powder, ginger paste, garlic paste, and 1/2 tsp salt for 20 minutes.
  2. Heat coconut oil in a heavy cast iron skillet over medium heat.
  3. Add the sliced onions, slit green chillies, and fresh curry leaves, sautéing until the onions turn soft and golden.
  4. Add the marinated chicken pieces to the skillet and sear over high heat for 3–4 minutes, tossing until the meat turns opaque.
  5. Lower the flame to medium-low, cover the pan with a lid, and let the chicken cook in its own juices for 12–15 minutes until tender.
  6. Remove the lid, raise the heat to medium-high to evaporate any residual liquid, and sprinkle the freshly cracked black pepper.
  7. Stir-fry vigorously for 3–4 minutes until the chicken pieces take on a deep golden-brown, crisp exterior.
  8. Drizzle the Kachampuli over the sizzling chicken, toss for 1 minute to coat thoroughly, and remove from heat.

Notes

  • Serving Suggestion: Superb as an appetizer or paired with steaming hot rice, dal, and Choute Pachchadi.
  • Storage & Make-Ahead: Can be marinated a day in advance. Cooked chicken can be refrigerated for up to 2 days; reheat in a hot skillet.