This is a traditional spicy dish which originates from the Kolhapur district of Maharashtra .Kolhapur is famous for its spices and dishes.Chilly garlic chutney,Misal pav,Keema pav and Mutton Kolhapuri are some of the famous dishes of Kolhapur.Though red spicy food are not among my favorites I accept that the dishes are extremely delicious and absolutely hard to resist.I love the flavor of coconut in the dish.
Ingredients
- Chicken( preferably boneless) – 1/2 kg
- Oil – 4 tbsp
- Asafoetida/hing – a pinch
- Dry Kashmiri red chillies – 5 to 6
- Tomato – 1 small – pureed
- Coriander leaves – ¼ cup
- Coconut milk (1 cup)
- Ginger garlic paste (1 tbsp)
For Marinade
- Red chilli powder – 2 tbsp
- Turmeric powder – 2 tbsp
- Ginger-garlic paste – 2 tbsp
- Lemon juice – 1 tbsp
- Salt(as per taste)
For Kolhapuri Masala Paste
- Onions (Chopped into medium pieces 2 to 3)
- Cumin seeds – 1 tbsp
- Coriander seeds – 2 tbsp
- Coconut – 2 tbsp – grated
- Cloves – 4 to 5
- Black pepper– 4
- Green cardamoms – 3
- Cinnamon – 2 inch
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Chicken Kolhapuri
A spicy chicken curry flavored with spices from the South Western regions of India and coconut milk
Ingredients
- Chicken preferably boneless – 1/2 kg
- 4 tbsp Oil
- Asafoetida/hing – a pinch
- 5 to 6 Dry Kashmiri red chillies –
- 1 Tomato – 1 small – pureed
- ¼ cup Coriander leaves
- 1 cup Coconut milk
- 1 tbsp Ginger garlic paste
For Marinade
- 2 tbsp Red chilli powder
- 2 tbsp Turmeric powder
- 2 tbsp Ginger-garlic paste
- 1 tbsp Lemon juice
- Salt as per taste
For Kolhapuri Masala Paste
- Onions Chopped into medium pieces 2 to 3
- Cumin seeds – 1 tbsp
- Coriander seeds – 2 tbsp
- Coconut – 2 tbsp – grated
- Cloves – 4 to 5
- Black pepper– 4
- Green cardamoms – 3
- Cinnamon – 2 inch
Instructions
Preparation
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1.Marinate the chicken in the marinade for 30 minutes.
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2.Fry the onions in oil till brown and keep aside.
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3.Dry roast the kolhapuri masala including the red chillies for 2 minutes and when they give out a nice aroma grind them into a coarse paste with the fried onions.
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4.Add 1 tbsp of oil in the wok and add the paste.
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5.Add ginger garlic paste .Fry for sometimes.
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6.Add tomato puree and red chilly powder.
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7.Fry till the oil separates .
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8.Then add marinated chicken.Cover cook for 15 to 20 minutes on low flame until the chicken is tender and oil floats.
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9.Add the coconut milk and simmer.
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Decorate with chopped green chillies and coriander leaves and serve hot with roti or naans
