Chicken Kolhapuri

Name: Chicken Kolhapuri
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 For the Ingredients:(will serve about 6) 2.5 lbs chicken, skin removed and cut into 1-2? ( Feel free to use any kind of chicken pieces); 1/4 cup oil; 2 tbsp yogurt; 1 tbsp turmeric; 2 tbsp red chili powder (more or less); 1 salt; 3 large onions, sliced into thin half moons; 4 clove of garlic, sliced or minced; 1/2 can coconut milk (about 7 oz/200ml); 3/4 cup oil; 1 tsp sugar; 1 salt; 1/2 bunch fresh cilantro, tender stalks and leaves; 2 tbsp fresh or dried coconut; 3/4 cup tomato paste + 1/2 cup water; 1 tbsp white poppy seeds; 1/2 tsp nutmeg; 1 tsp cumin/jeera; 3 tbsp coriander/dhania seeds; 1 tsp fenugreek/methi seeds; 1 tsp peppercorn; 6 dry red chilli pepper (more or less as per your spice tolerance); 4 cloves; 4 small green cardamom; 1 A pinch of hing/asafoetida; 2 tbsp dried coconut; 1 tsp sesame seed; 1 Heat very little oil in a pan and very lightly fry the ingredients mentioned in the ?Light Fry?at low heat for a couple of minutes. Switch off the heat when they get fragrant. Do take care and watch like a hawk, for they will burn very quick.; 1 Dry roast the coconut and sesame seeds for a couple of minutes, till the coconut is very light brown.; 1 Blend in a spice grinder or coffee grinder all the ingredients of the ?light fry? and ?dry roast? in a powder.

Anish1 @cook_2720165

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Anish1 @cook_2720165

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Ingredients

1 hour 30 mins

6 servings

1For the Ingredients:(will serve about 6) 2.5 lbs chicken, skin removed and cut into 1-2? ( Feel free to use any kind of chicken pieces)
1/4 cupoil
For marinating
2 tbspyogurt
1 tbspturmeric
2 tbspred chili powder (more or less)
1salt
main Sauce
3 largeonions, sliced into thin half moons
4 cloveof garlic, sliced or minced
1/2 cancoconut milk (about 7 oz/200ml)
3/4 cupoil
1 tspsugar
1salt
1/2 bunchfresh cilantro, tender stalks and leaves
2 tbspfresh or dried coconut
3/4 cuptomato paste + 1/2 cup water
Light fry in oil
1 tbspwhite poppy seeds
1/2 tspnutmeg
1 tspcumin/jeera
3 tbspcoriander/dhania seeds
1 tspfenugreek/methi seeds
1 tsppeppercorn
6dry red chilli pepper (more or less as per your spice tolerance)
4cloves
4 smallgreen cardamom
1A pinch of hing/asafoetida
Dry Roast
2 tbspdried coconut
1 tspsesame seed
Preparing the Spice Mix/Goda or Kala Masala mix
1Heat very little oil in a pan and very lightly fry the ingredients mentioned in the ?Light Fry?at low heat for a couple of minutes. Switch off the heat when they get fragrant. Do take care and watch like a hawk, for they will burn very quick.
1Dry roast the coconut and sesame seeds for a couple of minutes, till the coconut is very light brown.
1Blend in a spice grinder or coffee grinder all the ingredients of the ?light fry? and ?dry roast? in a powder.
1Note: This spice mix is not exactly the kala/goda masala mix. I did not have all the ingredients that the authentic mix asks for; this was pretty close. If you do not have all the ingredients, just skip them. The taste of the curry might vary a bit but it
Marinating Chicken
1Marinate chicken with yogurt, turmeric, salt, chili powder and spice mix for at least an hour (I left mine overnight).

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Steps

1 hour 30 mins

1

Cooking the curry:
Remove the chicken pieces from the marinade and brown them in the heated oil on both sides. they should be light brown; does not need to be evenly brown. Save the marinade.
Remove the chicken pieces and save the leftover oil.
Making the Sauce/Kolhapuri sauce
Heat 3/4 cup oil and fry the onions, ginger, garlic, sugar and salt till the onions are brown and starts to caramelize. Switch off the heat and transfer half of the onion mix from the pan to a blender or food processor along with the fresh cilantro, coconut, tomato paste, water and the left over marinade and blend till smooth.
In the remaining half of the fried onions in the pan, add the chicken and toss them and cook them for about 10 minutes at medium to high heat. If the spices stick at the bottom of the pan, do not worry. Just sprinkle some water and scrape it off .
Add half of the mix from the blender to the chicken and the leftover oil from frying the chicken if you have any) in the pan and stir every