Koli Saaru - Chicken Curry

Here's a recipe from my Mother In Law's kitchen. A truly fabulous cook, she shared this one with me from her list of secret recipes. Ragi Mudday & Koli Saru is on our menu every single weekend now. This also happens to be a household favorite in North Karnataka. You would be surprised at how simple this recipe actually is but tastes fantastic. The secret to this recipe is the masala which is to be ground extremely smooth & fine. I grind it for about 7 - 10mins in a mixer, till it is completely smooth. A food processor will not give you the same result. Feel free to use enough water while grinding. I use a little more than a cup or even 2.
Ingredients:
To grind:1 cup coconut
4 tsp chilli** (reduce amount if the brand you use is very spicy and remember to reduce the coriander powder as well. The ratio for both chilli and coriander powder should be 1:1)
4 tsp coriander powder

½ tsp poppy seeds.
1 fried onion
Grind all to a fine paste.

For Curry:1/4th tsp turmeric.
½ cinnamon
2 - 3 cardamom powdered
3 cloves
1 kilo chicken cut to small bite size pieces. (I use boneless)
3 tbsp oil
Coriander
Salt to taste.


Method:
1. Add oil in the cooker and allow chicken to fry till the water evaporates.
2. Add the ground paste.
3. Add cinnamon, cloves, cardamom & salt. Check the consistancy and add water if required.
4. Allow to cook in a pressure cooker for 1 whistle on high and immediately lower flame for cook for about 15mins.
5. Remove lid and allow to cook again for another 5 mins till oil floats on top.

6. Garnish with coriander leaves.
7. Serve hot with steamed rice & pappadum