Kolhapuri chicken curry is a spicy curry from Southwest India.
A curry that I have been meaning to try for a long time. Monsoon has started here in Mumbai & the chicken curry seemed the perfect dish for my friday night dinner.
Served with rice and onions on the side.
Directions to make kolhapuri chicken curry-
- 1 kg Chicken cleaned and patted dry
- 1 tbsp Red Chilli powder
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste
- Salt as per taste
- 10 no dry red chilli
- 1 tbsp sesame seeds
- 8-9 no black peppercorn kalimirch
- 5 no cloves laung
- 1/2 tsp nutmeg powder jaiphal
- 5-6 tbsp oil
- 6 no green cardamom elichi hari
- 1 tbsp cumin jeera
- 2 tbsp coriander seeds dhaniya sabut
- 2 no start anise
- 5-6 no garlic pods lehsun
- 1 no bay leaf Tej patta
- 2 Big onion sliced
- 2 Cup fresh tomato puree
- 1/2 cup fresh grated coconut
- 1 tbsp oil
- 1 tbsp Kashmiri red chilli powder
- 1/2 tsp tumeric powder
- salt as per taste
Marinate the chicken with ingredients under marination and let it aside for at least 2 hours or maximum over night.
Now heat oil in a pan and and roast the spices till aromatic. Leave onions, tomato, garlic and coconut for for later.
Once the spices are lightly roasted add onions, garlic and cook till lightly brown.
Let this masala cool down. Blend into a fine paste add some water if required.
Now in the same pants add more oil mentioned under curry. Add the blended masala. Now add tomatoes and cook well.
Add salt, tumeric and red chilli powder.
Lastly add the chicken. Cover and cook till chicken is cooked and oil floats on the top.
*At this point either add the fresh coconut and cook again for 5 more mins or blend with the onion masala.
Enjoy with rice.
Cant make it now. Pin it here for later??
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