Chicken Kolhapuri

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.