Mysore Koli (South Indian Chicken Curry)

Ingredients

• Fresh coriander leaves (a handful, chopped for garnishing)
• Cooking oil (2 tablespoons)
• Salt (1 teaspoon, or to taste)
• Garam masala (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coconut milk (1 cup)
• Curry leaves (10-12 leaves)
• Green chilies (2, slit)
• Garlic (4 cloves, minced)
• Ginger (1 inch piece, grated)
• Tomato (1 large, finely chopped)
• Onion (1 large, finely chopped)
• Chicken (500 grams, cleaned and cut into pieces)

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the grated ginger, minced garlic, slit green chilies, and curry leaves to the pan. Sauté for a minute until the aroma of the spices is released.
4. Add the chopped tomatoes and cook until they break down and turn soft.
5. Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Saute the spices until they are well combined with the tomato mixture.
6. Add the chicken pieces to the pan. Season with salt and stir well, ensuring the chicken is evenly coated with the spice mixture.
7. Pour in the coconut milk, stir well and bring the mixture to a simmer.
8. Cover the pan, reduce the heat to low and let it simmer for 25 to 30 minutes, or until the chicken is thoroughly cooked and tender.
9. Garnish with fresh coriander leaves before serving.
10. Serve your Mysore Koli hot, alongside steamed rice or a fluffy roti for a complete meal.