Chicken (Murgh) Kolhapuri Curry Recipe
This chicken kolhapuri recipe originates in the Western Indian state of Maharashtra; my version combines loads of toasted spices and seeds that range from poppy seeds and sesame seeds to the ever-present cumin and mace, with dried Kashmiri chillies to form a marinade. Then everything is gently simmered to produce a curry that has fantastic, bold flavours, with plenty of heat without being overwhelming.
Servings 2 Servings
Calories 636kcal
Ingredients
- 2 Medium Chicken Legs 600g
- 2 tablespoon Cooking Oil
- 1 Medium-Large Tomato 150g
- 2 teaspoon Kashmiri Chilli Powder
- ¾ teaspoon Ground Turmeric
- 1 teaspoon Lemon Juice
- 1 teaspoon Salt
- 1 Handful Fresh Coriander
- 250 ml Water
For the Curry Paste:
- 1 Large Onion 250g
- 1 Medium-Large Tomato 150g
- 3 Garlic Cloves
- 15 g Ginger ½ thumb-sized piece
- 1 tablespoon Cooking Oil
- 4 Dried Kashmiri Chilli Peppers (adjust this to taste)
- 2 tablespoon Coconut Flakes
- 1½ teaspoon White Poppy Seeds
- 1½ teaspoon Coriander Seeds
- 1 teaspoon White Sesame Seeds
- 1 teaspoon Cumin Seeds
- 5 cm Cinnamon Bark 2"
- 1 Black Cardamom Pod
- 1 Blade Mace
- 2 Cloves
Instructions
- Cut the onion in half, peel it, cut it in half, peel it and slice it as thinly as you can.
- Roughly chop the tomato for the curry paste.
- Peel and roughly chop the garlic and ginger for the curry paste.
- Heat the cooking oil in a 28cm or 11" frying pan over a medium heat, add the onion, tomato, garlic and ginger and cook for 15 minutes, stirring occasionally.
- Heat a 20cm or 8" frying pan over a high heat and add the remaining ingredients for the curry paste and toast them for 3-4 minutes, keeping them moving regularly.Then transfer them to a mini blender and grind them to a fairly fine powder.
- After the onion mix has had 15 minutes, add it to the blender and blitz to a fine paste.
- Divide the chicken legs into thighs and drumsticks, then make two deep cuts in each thigh and drumstick.Then, massage in the curry paste, and allow to marinate for at least 30 minutes (up to 24 hours).
- Cut the remaining tomato into a 1cm (just under ½") dice.
- Finely chop the coriander.
- Heat a 28cm or 11" frying pan over a medium high heat, and when it is hot, add the cooking oil and the tomatoes and cook until the moisture from them has all evaporated.
- Add the Kashmiri chilli powder and turmeric and stir for 30 seconds.
- Add the chicken and the marinade, and cook for 3-5 minutes, stirring and flipping the chicken regularly.
- Add the coriander, salt, lemon juice and water, stir to combine.
- Cover and cook for 30-35 minutes over a low heat. Then remove the lid and cook for another 10 minutes.
You may want to add the onions to the blender in 2-3 batches, depending on the size of your blender.
Let the curry paste cool for 4-5 minutes before adding it to the chicken. If you add it to a mixing bowl first, it will cool quicker.
Do the two steps above whilst the chicken in marinating.
I like to garnish with more coriander.
Video
Nutrition
Serving: 2 | Calories: 636kcal | Carbohydrates: 37g | Protein: 25g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1331mg | Potassium: 994mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2105IU | Vitamin C: 34mg | Calcium: 157mg | Iron: 4mg
