Chicken Kolhapuri

Name: Chicken Kolhapuri
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 Kilogram Chicken; 1 Cup Curd; 3 Teaspoons Chilli powder (Kashmiri); 2 Teaspoons Coriander Powder; 1/2 Teaspoon Turmeric Powder; 1 Teaspoon Peppercorns; 1 Teaspoon Cumin Powder; 2 Cinnamon; 5 Cloves; 2 Cardamom; 2 Onion Sliced; 1 Tomatoes Chopped; 1 Tablespoon Ginger Chopped; 4 Cloves Garlic Chopped; 1 Bay Leaf; 3 Tablespoons Coconut Grated

Asha Elizabeth @cook_7799893

Kuwait

I have tried many ways to cook chicken and some times I run out of ideas and that is when I came across this recipe. We have all heard of the famous Kolhapuri chappal and likewise even this curry must have it's origin from Kolhapur town in Maharashtra state. The coconut helps to thicken the gravy and the various spice blend well into the curry making it good as a side dish for rice, chappati's, nan etc.

Asha Elizabeth @cook_7799893

Saved

Ingredients

45 mins

4-serving

1 KilogramChicken
1 CupCurd
3 TeaspoonsChilli powder (Kashmiri)
2 TeaspoonsCoriander Powder
1/2 TeaspoonTurmeric Powder
1 TeaspoonPeppercorns
1 TeaspoonCumin Powder
2Cinnamon
5Cloves
2Cardamom
2Onion Sliced
1Tomatoes Chopped
1 TablespoonGinger Chopped
4 ClovesGarlic Chopped
1Bay Leaf
3 TablespoonsCoconut Grated

Saved

Steps

45 mins

1

Marinate the chicken pieces with curd, turmeric powder and salt. Refrigerate for an hour
2

Heat 2 tbsp oil in a non-stick pan and add the whole spices. Add the onions and fry till they turn light brown in color. Add ginger and garlic and fry for 2 minutes. Then add grated coconut and peppercorns. Fry for a minute on a medium flame and add the spice powders.
3

After a minute add the chopped tomato and fry for about 5 minutes. Allow the mixture to cool. Grind it to a fine paste adding enough water.
4

Heat oil in a kadai and add the bay leaf and the marinated chicken pieces. Add the Kolhapuri masala paste and mix well.
5

Cook covered on a medium flame till done. Stir in between. When the gravy is thick, add lime juice. Mix well and switch off the flame. Garnish with coriander leaves.