Koli Kari

Virajpet

Traditional Coorg chicken curry cooked in an aromatic roasted coconut and spice gravy.

  • recipe
  • kodava-cuisine
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Koli Kari is the crowning jewel of Sunday family lunches and celebratory feasts across Kodagu's coffee belt. Chicken on the bone is slow-simmered in a rich gravy made of fresh coconut roasted with whole coriander, cumin, black pepper, and dry red chillies. The curry finishes with a sharp hint of Kachampuli or lime that perfectly balances the toasted coconut richness.

Recipe Details

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4–6
  • Cuisine: Kodava / Kodagu
  • Course: Main Course / Chicken Curry

Equipment

  • Heavy-bottomed cooking pot or deep earthenware vessel

Ingredients

  • 1 kg chicken (bone-in, curry-cut pieces)
  • 1 cup fresh grated coconut
  • 2 medium onions, finely sliced
  • 6 garlic cloves, minced
  • 1-inch fresh ginger, minced
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp whole black peppercorns
  • 4 dry red chillies (Byadgi)
  • 1/2 tsp turmeric powder
  • 1 tbsp lemon juice (or 1 tsp Kachampuli)
  • 2 tbsp ghee or coconut oil
  • Salt to taste
  • 2 cups warm water

Method

  1. In a dry skillet over medium heat, roast the coriander seeds, cumin seeds, black peppercorns, dry red chillies, and grated coconut until the coconut turns a rich golden brown and fragrant.
  2. Let the roasted mixture cool, then grind with 1/2 cup of water in a blender to a silky-smooth masala paste.
  3. Heat ghee or coconut oil in a large heavy pot over medium flame; add the sliced onions, minced ginger, and garlic.
  4. Sauté the aromatics for 5–6 minutes until soft and golden brown.
  5. Add the chicken pieces, turmeric powder, and salt, searing for 5 minutes until the chicken is sealed and pale white.
  6. Pour the ground roasted coconut masala paste over the chicken and stir thoroughly to coat every piece.
  7. Add 2 cups of warm water to adjust the gravy consistency, bring to a boil, then reduce heat to medium-low.
  8. Cover and simmer gently for 20–25 minutes until the chicken is tender and fragrant oil floats on top.
  9. Stir in the lemon juice or Kachampuli, simmer on low for 2 minutes, and turn off the heat.

Notes

  • Serving Suggestion: Unrivaled when served over delicate Noolputt (rice string hoppers), Akki Roti, or hot Kadambuttu.
  • Storage & Make-Ahead: Like all coconut-roasted curries, it tastes even richer when made a few hours ahead. Keeps well refrigerated for up to 3 days.