Kolhapuri chicken curry recipe

Kolhapuri chicken curry recipe - Kolhapuri chicken Curry is the spiciest chicken curry I have ever tasted. This curry is a speciality of Kolhapur, which is a prominent city in Western Maharashtra, 200 km. south of Pune. This exotic curry is prepared uisng kolhapuri masala along with other ingredients. This spicy curry goes well with all types of rice, rice flour roti, jawar roti, phulka and chapathi. It is usually served with onion raita and lemon wedges.

Kolhapuri Chicken Curry Recipe

Prep time : 30 mins
Cook time : 25 mins
Total time : 55 mins
Recipe type : Chicken Curry
Cuisine : Kolhapuri
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 800 grams chicken
• 1 small onion, chopped
• 2-3 green chilly, chopped
• 4-5 bay leaves, tejpatta
• 1/2 cup chopped coriander leaves
• 2 tsp ghee

For the marinade

• 1/2 cup yogurt/curd
• 2 tsp kolhapuri chicken masala
• 1/2 tsp turmeric powder
• 1 tsp salt

Grind to paste

• 1 cup grated fresh coconut
• 2 onions, chopped
• 10 garlic flakes
• 1/2" ginger, chopped
• 3 tomatoes, chopped
• 2 heaped tsp chilly powder
• 1/2 tsp turmeric powder
• small stone flower/ dagad phool
• 2 tbsp poppy seeds / khuskhus, soaked for 10 mins
• 2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 5-6 cloves / lavang
• 1/2" cinnamon / dalchini
• 10 black pepper

Preparation

1. Marinate the chicken with the ingredients mentioned under " For the marinade " and keep it in the refrigerator for 20 minutes.
2. In the meantime, heat a pan and shallow fry onions, ginger, garlic and tomato separately, using very little oil and set aside to cool. 
3. Heat little oil in the same pan and fry the coriander seeds, jeera, stone flower, lavang, dalchini and pepper together until aromatic. Remove and set aside. 
4. Then, Mix together the coconut and chilly powder, roast in the same pan until coconut releases fragrance. Remove and set aside to cool. 
5. Then combine together all the ingredients and grind them to a smooth paste using some water. 

Method

1. Heat 2 tsp of ghee in a vessel. Add the tej patta, chopped onions, green chillies  and saute until onions are translucent.
2. Add the marinated chicken and saute for 3-4 minutes. Add a cup of water and put this vessel in the pressure cooker, take three whistles.
3. When the pressure releases, remove the cooked chicken and transfer it to a large pan. 
4. Add the ground masala paste to it. Add water as  required. Add the salt and bring it to boil. 
5. When the curry starts boiling, add the chopped coriander leaves and mix well. Simmer till you get the desired consistency. Serve the kolhapuri chicken curry hot after 5 minutes.