Mysore Koli

Ingredients

• Fresh coriander leaves - For garnish
• Oil - 2 tablespoons
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coconut milk - 1 cup
• Curry leaves - 10 leaves
• Green chilies - 2, slit
• Garlic - 4 cloves, minced
• Ginger - 1-inch piece, grated
• Tomato - 2 medium, finely chopped
• Onion - 1 large, finely chopped
• Chicken - 500 grams, cut into pieces

Instructions

1. Heat oil in a pan over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Add the grated ginger, minced garlic, slit green chilies, and curry leaves. Sauté for a minute.
4. Add the chopped tomatoes and cook until they turn soft and mushy.
5. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
6. Add the chicken pieces and season with salt. Cook for 5 minutes, stirring occasionally.
7. Pour in the coconut milk and mix well. Cover the pan and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
8. Garnish with fresh coriander leaves.
9. Serve hot with steamed rice or roti.