Kolhapuri Chicken curry Recipe

Ingredients for Kolhapuri Chicken curry recipe

• Chicken breasts – 3 pieces (chopped)
• Poppy seeds – 1 1/2 Tsp
• Sesame seeds – 1 ½ Tsp
• Onion – 4 (finely chopped)
• Tomato – 1 large (finely chopped)
• Coriander leaves – a handful (finely chopped)
• Red chilli powder – 1 1/2 Tbsp
• Ginger garlic paste – 2 Tbsp
• Garam masala powder – 1/2 Tsp
• Turmeric powder – 1/4 Tsp
• Salt to taste
• Coconut – 3 teaspoon (grated)
• Refined oil – 3 Tsp

Method

• Heat a pan on medium flame and dry roast the sesame seeds and poppy seeds together, and keep aside
• In the same pan dry roast the coconut and keep it aside too
• Take a bowl, mix 1 1/2 Tsp of ginger and garlic paste along with turmeric powder, chopped chicken pieces and salt, mix well and keep aside for about 45 – 60 minutes so that the chicken pieces are well-marinated
• Fry half of the chopped onions in little oil until they become brown colour and combine it with the coconut, sesame seeds and poppy seeds, blend it to a smooth paste
• Heat oil in a heavy-bottomed pan on medium flame and add the remaining onions and sauté it for 30 – 45 seconds
• Then add the remaining ginger – garlic paste, and sauté until onions turn golden brown
• Now add the chilli powder, tomatoes and cook it for a couple of minutes
• Add the marinated chicken pieces and mix well
• Now add the ground paste, salt to taste and some water, mix well and bring to a boil
• Add the garam masala powder, coriander leaves and stir well, cover the pan with a lid and cook it on a low flame for about 15 – 25 minutes or cook until the chicken is fully cooked
• Once it is done serve it in a serving bowl and garnish with some chopped coriander leaves
• Serve hot with steamed rice, Roomali roti or naan

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