Chicken Kolhapuri

Chicken Kolhapuri -  a Marathi delicacy was brought to my attention during my multiple visits to Bombay Talkies. This is one of my favourite restaurants here in Sydney (Harris Park). The owner recommended it once and we never looked back. It has such a different and refreshing flavour that was not usually found in the more common Punjabi or Chettinadu chicken curries. There was something different to it that I couldn't put my finger on. After a bit of research I realised the spices made all the difference. It was almost like the mix for Vaangi Baath but with that subtle twist which made all the difference. It is no surprise here since Kolhapur where this dish originated from is not too far from the Karnataka border. You will notice a good kannadiga / coastal influence. So here's my version of it with a few twists that Uma brought in. 

Ingredients

Masala (good enough for up to 2 kg of chicken)

1. White Sesame seeds - 1 table spoon
2. Desicated coconut - 2 table spoons
3. Coriander seeds - 2 table spoons
4. Red Chillies - 2 or 3
5. Kashmiri Red Chillies - 3 or 4
6. Cinnamon stick - a small twig about 1 to 2 inches
7. Cloves - 4 to 5
8. Cardamom (Green) (Elaichi) - 4 or 5 pods
9. Poppy seeds (Khus khus) - 1 table spoon
10. Cumin - 2 tea spoons

Curry

1. Chicken with bones (1.5 kg)
2. Large red onions - 2 (diced)
3. Tomatoes - 3 (diced)
4. Ginger Garlic Paste - 2 table spoons
5. Kolhapuri Masala (from above) - 3 to 4 table spoons
6. Kashmiri red chilli - 4 or 5
7. Ghee - 2 table spoons
8. Turmeric - 1 teaspoon
9. Coconut milk - 220 ml
10. Mint leaves - a handful
11. Coriander leaves - 1 handful (chopped)

Method

1. Dry roast the ingredients of the masala and keep it aside to cool down to room temperature.
2. Grind them to a coarse powder.
3. Chop up the chicken to small pieces, wash and rinse them.
4. Add the powdered masala, turmeric with the ginger and garlic paste on the chicken and mix them up and let it marinade about 30 minutes.
5. While the chicken is marinading heat up a large kadai (sauce pan) with about 3 to 4 tablespoons of any vegetable oil.
6. Once hot, saute the onions until they turn slightly brown.
7. Add the tomatoes and saute until the mixture turns mushy and oil separates.
8. Let this onion-tomato mix cool to room temperature.
9. Once cooled down blend this mixture to a smooth paste.
10. Heat the same kadai with about 1/3 cup of vegetable oil.
11. Once hot add the blended paste and saute until oil separates.
12. Add the marinaded chicken along with the mint leaves and cook well (in medium heat / flame) with a closed lid for about 20 minutes. 
13. Keep mixing it up with a little bit of water ( to the level of consistency preferred) so that the masala mixes well and the chicken doesnt get burnt.
14. Add the coconut milk and let it boil for another 5 minutes.
15. In a separate kadai or a large spoon add the ghee and kashmiri chillies and lightly roast it for a few seconds until the chillies expand in size.
16. Add this chilli and ghee to the curry, garnish with coriander leaves and serve hot with roti/naan/chappati or steamed rice.

Enjoy!!

C