This Kolhapuri Chicken Curry Is A Spicy Dinner Treat
- Harshita Malhotra
Updated : June 01, 2022 15:06 IST
This fiery Kolhapuri Chicken Curry hails from Maharshtra and is known for its hot red colour.
Kolhapuri chicken is a spicy, savoury nonvegetarian stew from the city of Kolhapur in southwest Maharashtra. It is traditionally known as Kombdi Tambda Rassa in Marathi. Chicken is referred to as Kombdi, whereas Tambda refers to a flaming red colour and Rassa refers to a thin curry or gravy. Mutton is preferred by Kolhapur residents over chicken. Country/desi/gavthi kombdi is preferred above broiler chicken when it comes to chicken. Freshly ground masala paste is required in both dishes. Dry masala powder, in addition to masala paste, is used in everyday dishes (veg or nonveg). There are many masala powders from Maharashtra, such as 'Goda masala/Kala masala,' 'Kanda lasun masala,' and 'Khandeshi masala.' The flaming red colour of Maharashtrian dishes is due to Goda masala and Kanda lasun (onion-garlic) masala. Even though the masala powders are loaded with whole spices, the dish does not have a strong flavour. The spice mix (masala) is a unique combination of roasted spices and coconut. Each Maharashtra household has its secret recipe, with subtle changes in the ingredients, quantities, and roasting intensity. This masala mix can be kept in the refrigerator for up to 6 months. The freshly ground Kolhapuri masala paste is the essential element that sets this chicken dish apart. Special chillies called lavangi chillies are used to give the brilliant red colour. The curry's rich tastes come from caramelised onions and a variety of spices.
Here's how you can make Kolhapuri chicken at home
- Sliced onions
- Bay leaf
- Cumin seeds
- Cinnamon stick
- Coriander seeds
- Nutmeg powder
- Black cardamom
- Fennel seeds
- Dry coconut
- Kasuri methi
- Poppy seeds
- Sesame seeds
- Black peppercorns
- Fenugreek seeds
- Melon seeds
- Turmeric powder
- Kanda lasun masala or red chili powder
For Chicken Curry
- Skinless bone-in Chicken
- Curry leaves
- Ginger-garlic paste
- Red chilli powder/Kashmiri red chilli powder.
- Salt to taste
- Coriander leaves
- For the Kolhapuri masala, put all of the ingredients in a bowl or plate.
- In a large skillet, heat the oil.
- Add sliced or roughly chopped onions.
- Cook on medium heat until soft.
- Add the other ingredients and cook for 2-3 minutes on low-medium heat, or until fragrant.
- Cook for 30 seconds after adding the turmeric powder.
- Transfer the masala to a plate and allow it to cool completely before using.
- Add the coriander leaves and goda masala or kura karam to the roasted masala and grind it to a smooth paste.
- Now for the Kolhapuri curry, in a heavy-bottomed kadai or non-stick pan, heat the oil. Add the chopped onions once the pan is heated. Cook over medium heat until the onions turn into light brown colour.
- Add the curry leaves and cook until they begin to sputter.
- Add the ginger-garlic paste and cook until the raw smell is gone.
- Put the washed chicken pieces and cook for 5-7 minutes, or until colour changes.
- Add some salt to taste and mix well. Cover the pan and cook for 15 minutes on low heat.
- Remove the lid and add the masala paste.
- Reduce the heat to medium and continue to cook until the moisture has evaporated and the oil has separated.
- Pour in enough hot water to completely immerse the chicken pieces, then cook well.
- Add red chilli powder or Kashmiri red chilli powder and stir well.
- Bring the water to a boil
- Cover the pan and continue to cook on low heat until the chicken is cooked.
- Serve the Kolhapuri chicken curry with coriander leaves.