Photograph of the finished Chicken Kolhapuri

India · Gà cay Kolhapuri

Chicken Kolhapuri

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1 kg
  • Photograph of Shredded coconut Shredded coconut 120 g
  • Photograph of Dried chillies Dried chillies 24
  • Photograph of Onion Onion 2
  • Photograph of Coriander seed powder Coriander seed powder 8 g
  • Photograph of Ground cumin Ground cumin 8 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 16 g
  • Photograph of Tomato Tomato 4
  • Photograph of Oil Oil 60 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Toast the grated coconut and thinly sliced onions for 8 minutes until browned, then let cool.
  2. 2 Roast dried chilies with coriander seeds, dill, and star anise for 3 minutes, then blend with coconut to make Kolhapuri masala.
  3. 3 Sauté ginger and garlic in oil for 1 minute, then add the chicken and stir-fry for 5 minutes until browned.
  4. 4 Add tomatoes and masala, sauté for 5 minutes, then add 250 ml of water.
  5. 5 Simmer over low heat for 25 minutes until the chicken is tender and the red sauce has thickened, season with salt, then turn off the heat.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: cook the chicken in the sauce at high pressure for 8 minutes, then let it rest for 7 minutes; this reduces the cooking time by about 10 minutes, resulting in tenderer meat and eliminating the need to constantly monitor the sauce. After opening the lid, simmer for 3 minutes to restore the thickness.

Start cooking