Recipesforu

Author: Alisha Gohad

Earlier I have shared the recipe of 'Kolhapuri Egg curry', today I am going to share the same recipe, but with chicken and some changes. One of the main ingredient in Maharashtrian cuisine is 'coconut'. We both are not too much coconut eater but when it comes to make authentic dish, I always try to make the taste as close as possible. As this is a 'Kolhapuri' gravy, you have to incorporate coconut. I didn't have fresh one that's why I used dried one. We both found the taste and flavour of the dish extremely delicious. The spicy gravy with sweet coconut flavour and juicy chicken pieces will take you to another world. Try this easy recipe in your kitchen and enjoy a lovely dinner with your family.

Ingredients:

  • 12 pieces of chicken
  • 3 chopped medium onions
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 3-4 dried red chilies
  • 5 tablespoons whole dry chilies
    • teaspoon turmeric powder
  • 1 teaspoon Kolhapuri dry chutney
  • 1 tablespoon sesame seeds
  • 2 tablespoons poppy seeds (khuskhus or couscous)
  • 6-8 black peppercorns
  • 1 tablespoon cumin seeds
  • 1 teaspoon caraway seed powder (shahi jeera)
  • 1 inch cinnamon
  • 3-4 green cardamom
  • 1 black cardamom
  • 4-5 cloves
  • 1 blade of mace
    • cup grated coconut
  • 8-10 bedgi whole dry red chilies
  • 2 tablespoons chopped coriander
  • A pinch of nutmeg
  • 3 tablespoons rice bran oil
  • Salt to taste

How to make:

  1. Dry roast poppy seeds, sesame seeds, caraway and cumin seeds, clove, peppercorn, cardamom, mace, coconut, bedgi chilies, and cinnamon.
  2. Cool and then grind them with a little water to make a paste.
  3. Heat oil in a pan and saute the red chilies. Remove from the pan.
  4. Add chopped onions to the same pan and cook until they are golden brown.
  5. Add the ginger and garlic paste and cook for 30 seconds.
  6. Now, add the dry roasted spice paste and stir and cook for 2 minutes.
  7. Add the chicken, and stir and cook for 2 minutes.
  8. Add ½ cup water and cook for 4 minutes.
  9. Now, add turmeric, nutmeg, Kolhapuri dry chutney, and salt. Cover with a lid and cook until the chicken is cooked properly.
  10. Garnish with fried chili and coriander leaves.
  11. After garnishing the chicken Kolhapuri surve with Indian bread or jira-Rice.
  12. StepsHeat 1 Tablespoon of oil.Add all the whole spices in hot oil. Saute for a minute.Now add sliced onion, chopped ginger and garlic with pinch of salt. Mix and cook for 5 minutes.
  13. Then add the grated coconut and mix well for another 3 minutes.
  14. Turn off the heat and transfer this mixture into a blender. Make a smooth paste out of it and keep aside.Heat the remaining oil in a pan.Add the washed chicken pieces. Fry them for 4 - 5 minutes in medium flame. Give them light golden color.Then remove them from the pan.
  15. Mix turmeric powder, red chilli powder, 1 Teaspoon of salt and pinch of sugar with the curd.In the same oil add this curd mixture.
  16. Cook for 5 minutes in low flame and then add 4 Tablespoons of that masala paste.Mix and cook in medium flame for 6 minutes.Add half cup of warm water and again cook for 4 minutes.
  17. Lastly add those fried chicken pieces with some salt into the gravy and cook for 25 minutes in low flame.
  18. Then turn off the heat, let it rest for 2 minutes, then serve.

    Your Kolhapuri chicken curry is ready...

    • Serve them hot with steamed rice or butter naa
    http://www.recipesforu.co.in/