Chicken Kolhapuri | Popular Chicken Curry Recipe | The Bombay Chef – Varun Inamdar

coconut

💰Cheaper: almond milk

Almond milk provides a creamy texture at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative; chicken thighs are cheaper than breasts.

garam masala

💰Cheaper: curry powder

Curry powder is often less expensive and provides similar flavor.

mustard seeds

💰Cheaper: cumin seeds

Cumin seeds are often more readily available and less expensive.

Heat oil in a pan on moderate heat.

Thinly slice an onion and add it to the hot oil; fry until golden brown.

Add roughly crushed garlic to the pan and cook with the onions.

Reserve the onion and garlic mixture in a bowl.

Toast desiccated coconut in the pan until light brown; reserve in the bowl.

Toast lavangi mitchi in the pan; reserve in the bowl.

Toast coriander seeds in the pan; mix with the reserved spices.

Toast fenel seeds, cumin seeds, black pepper corns, and feno Greek seeds together in the pan; mix with the reserved spices.

Toast sesame seeds, white poppy seeds, and cinnamon in the pan; mix with the reserved spices and let cool.

Grind the cooled spice mixture with salt, turmeric, tamarind, and a little water to make a smooth paste.

Heat oil in the pan and sauté the kapuri masala until it releases oil.

Add finely chopped tomatoes and cook until soft, adding water to help cook.

Marinate chicken with salt and turmeric; let sit for 5-7 minutes.

Add marinated chicken to the pan with the masala and some water; stir and cover.

Cook for 12-15 minutes until chicken is soft.

Add roughly chopped fresh coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens