Chicken Kolhapuri | Popular Chicken Curry Recipe | The Bombay Chef – Varun Inamdar

By Get Curried · 45 min

Ingredients

Instructions

1. Make the masala: in a pan with oil, cook the onion over moderate heat until golden brown, add the garlic, and set aside in a bowl.
2. Toast the desiccated coconut in oil until light brown and add it to the bowl. Toast the dried red chillies and add them too.
3. Toast the coriander seeds, then fennel seeds, cumin seeds, black peppercorns and fenugreek seeds together, adding the sesame seeds, poppy seeds and cinnamon stick in the last stretch. Put everything in the same bowl.
4. Let the roasted spices cool for 10 minutes.
5. Grind all the roasted ingredients with the salt, turmeric and tamarind, adding water as needed to make a smooth paste.
6. For the curry, heat oil in a pan over moderate heat, add 5 tablespoons of the masala and sauté well.
7. Add the chopped tomatoes and cook until soft, then add water and bring to a boil.
8. Rub the chicken with salt and turmeric and rest for 6-7 minutes.
9. Add the marinated chicken and some water to the curry, cover and cook for 12-15 minutes.
10. Garnish with coriander leaves and serve.

Summarized from Get Curried's video. Watch it for the details.

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GarlicOnionTomatoChickenCoconutTamarind