Kolhapuri Chicken Curry Recipe
Kolhapuri Chicken Curry Recipe with step by step pictures. This recipe is spicy and full of aromatic flavours. Serve with hot, steamed rice or any Indian bread of your choice.
Ingredients
- Chicken - 1 whole chicken cut into 10 big pieces
- Oil - 3 tblspn
- Curry leaves a handful
- Coriander leaves - 2 handful finely chopped
- Coriander Powder - 2 tblspn
- Chilli Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- For Masala:
- Oil - 2 tblspn
- Fennel Seeds / Sombu / Saunf - 2 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Cinnamon / Pattai - 3 cm piece
- Cardamom / Yelakai - 5
- Cloves / Krambu - 5
- Whole Black Pepper - 2 tsp
- Star Anise - 1
- Mace - 2
- Sesame Seeds / Ellu - 2 tblspn
- Coconut - ½ cup grated
- Garlic - 6 cloves
- Onion - 500 grams sliced thinly
- Tomato - 500 grams chopped
- Salt to taste
- For Marination:
- Chilli Powder - 1 tblspn
- Ginger Garlic Paste - 2 tblspn
- Garam Masala Powder - 1 tsp
- Turmeric Powder / Manjal Podi - 1 tsp
- Lemon Juice - 3 tblspn
Instructions
- Start by marinating chicken with the ingredients given for marination well. Leave it to marinate till you get ready with the other stuff.
- Heat oil in a kadai. Add in whole spices, garlic, sesame seeds, coconut and roast for a min.
- Add in onions, salt and cook till golden. Take this in a blender and add in tomatoes. Make it into a smooth puree.
- Heat some more oil in a kadai. Add in curry leaves and the ground masala.
- Add in the spices and cook till oil separates.
- Add in chicken and toss well. Transfer this to a pressure cooker, add in water and coriander leaves.
- Pressure cook for 15 to 20 mins on a low heat.
- Turn the heat off and let the steam go all by itself.
- Open the cooker and add in another handful of coriander leaves.
- Serve.
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