Mysore Koli Saaru ( Mysore Style Chicken Curry)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Mysore koli saaru as the name suggests is a specialty native to Mysore region of India. This non-vegetarian delicacy is a special chicken curry in Mysore style.

The dish is relished as a main course in the parts of Mysore and is a local favorite. The dish involves easy stewing technique but will have such unique flavor that you would want to cook it up frequently. This special Mysore style chicken curry involves the curry in the form of fine paste in which chicken is cooked till perfection.

The coconut paste adds zing to the whole recipe. The dish is best accompanied with roti or rice. Follow our detailed instructions and learn how to make it at home.

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  • Chicken joints - 1 kg
  • Sliced onions - 1/2 kg
  • For masala paste: Coconut - 1/2
  • Tomato - 100 g
  • Coriander leaves - 1 cup
  • Turmeric powder - 1/2 tsp
  • Green chillies - 4
  • Dry red chillies - 4
  • ginger - 1 tbsp, chopped
  • garlic - 1 tbsp, chopped
  • white poppy seeds (khus khus) - 2 tbsp
  • roasted gram - 3 tbsp
  • Karnataka sambar powder - 1 or 2 tbsp
  • oil - 4 tbsp

How to Make Mysore Koli Saaru ( Mysore Style Chicken Curry)

  • Grind all the ingredients for the masala paste together to prepare a smooth paste.
  • Heat oil and fry the onion slices until light brown.
  • Add the chicken and fry until it turns light brown.
  • Add the masala paste and fry well.
  • Add 2 cups of water and salt.
  • Simmer until the chicken is cooked, adding more water if needed to get a thick, pouring gravy.
  • Serve hot with steamed rice or chapatti.