Coorgi Koli Curry (coorgi Style Chicken Curry)
I love Coorgi cuisine. It is so similar to the Kerala style of cooking I am accustomed to. But the most basic difference is the use of kachampuli that the coorgis add to meat preparations. In Kerala we add tamarind to fish curries. In meats we add vinegar but kachampuli is a strong concentrate of tamarind. It is the most tart concentrate of tamarind I have ever had and so even a tsp is a lot. I overdid it so please add very little kachampuli to curries. If you cannot access this tamarind use the normal tamarind extract. But kachampuli has a special flavour that makes this curry special. Try this curry with strong hoppers also known as nool puttu or idiyappam or with rotis.