Spicy Coconut Red Curry Chicken — Chicken Kolhapuri
A fiery Maharashtrian chicken curry from Kolhapur built on toasted coconut, dried red chillies, and a freshly ground masala, simmered until the gravy turns deep red.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g boneless chicken thigh into 1.5-inch pieces. Finely chop 2 medium onions and 2 small tomatoes. Measure ginger-garlic paste (3 tbsp), Kashmiri chilli powder (2 tsp), cayenne (0.5 tsp), turmeric (1 tsp), salt (1 tsp), garam masala (1 tsp). Have 6 tbsp desiccated coconut, coriander seeds (3 tbsp), cumin seeds (1 tsp), fennel seeds (1 tsp), black peppercorns (1 tsp), 8 cloves, 2 cinnamon sticks, and 8 dried red chillies ready.
Toast
Heat a dry skillet over medium heat. Toast 6 tbsp desiccated coconut 90 seconds to 2 minutes, stirring constantly, until light golden. Remove. In the same pan, toast coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, and dried red chillies 90 seconds to 2 minutes until fragrant. Cool 1 minute, then grind toasted spices and coconut to a coarse powder.
Saute
Heat 2 tbsp oil in a heavy saucepan over medium heat. Add chopped onions, cook 8 minutes, stirring, until deep golden brown. Add ginger-garlic paste, cook 1 minute until raw smell fades. Stir in chopped tomatoes, Kashmiri chilli powder, cayenne, turmeric, and salt. Cook 4 to 5 minutes on medium-low, mashing tomatoes, until oil beads at edges.
Build
Add ground spice-coconut powder, cook 90 seconds on medium-low, stirring, until aromatic. Add chicken pieces, sear 3 to 4 minutes on medium-high, stirring, until edges turn opaque.
Simmer
Add remaining 2 tbsp oil and 300ml hot water. Stir, cover, simmer on low heat 12 to 15 minutes until chicken reaches 165°F (74°C) internal temperature. Uncover, reduce on medium 2 to 3 minutes until gravy turns deep red and clings to chicken.
Finish
Stir in garam masala off the heat. Cover and rest 1 minute. Garnish with fresh chopped coriander.
Plate
Transfer chicken and gravy to serving bowls. Serve with bhakri, jowar roti, or basmati rice, lemon wedges, garlic pickle, and roasted papad alongside.
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