Kolhapuri Chicken Curry | Chicken Kolhapuri Recipe | Kolhapuri Chicken Rassa | Kitchenstagram
Kolhapuri Chicken Curry is a fiery and flavourful Maharashtrian dish known for its bold spices and rich, aromatic gravy. Hailing from Kolhapur, this curry is made with freshly ground Kolhapuri masala, coconut and lavangi mirchi, giving it a distinct heat and depth of flavour. The curry is slow-cooked, allowing the flavours to meld beautifully, creating a lip-smacking dish.
While it requires some effort, the result is incredibly rewarding. The spicy, rustic taste of this dish makes it a must-try for those who enjoy bold Indian flavours. Serve this hot, spicy curry with steamed rice, naan, bhakri or roti and enjoy a true taste of Maharashtra’s Kolhapuri cuisine.
Ingredients:
For Sesame-Poppy Seeds Paste:
- 1 tbsp Sesame seeds
- 2 tbsp Poppy seeds
For Hirva Masala:
- 1 cup Fresh Coconut
- 1 cup Fresh Coriander
- 1 inch Ginger
- 7-8 nos. Garlic clove
- 1 inch Ginger, sliced
- 3-4 nos. Green Chili
For the Chicken Curry:
- 500 gm Chicken, curry cut
- 4 tbsp Oil
- 1 tsp Cumin seeds
- 1 no. Bay Leaf
- 4 nos. Green Cardamom
- 1 tsp Black peppercorn
- 1 tsp Cloves
- 1 no. Black Cardamom
- 1 inch Cinnamon stick
- 1 tsp Sugar
- 2 nos. Onion, chopped
- Salt to taste
- 2-3 tbsp Kolhapuri Kanda Lasun Masala
- Handful of Fresh Coriander, chopped
Preparation:
- Step 1: Heat a pan on low flame. Add sesame seeds and poppy seeds, sautée until all the ingredients turn golden. Set aside and cool.
- Step 2: Then transfer to a blender and blend along with some water until you get a smooth paste.
- Step 3: In a grinder jar add sliced fresh coconut, fresh coriander, garlic cloves, sliced ginger, green chili and little water. Grind it to a thick paste and set aside.
- Step 4: Heat oil in a heavy-bottom pot over medium heat.
- Step 5: Add cumin seeds, bay leaf, green cardamom, black peppercorn, cloves, black cardamom and cinnamon stick, sautée for few minutes, until the spices are fragrant.
- Step 6: Then add sugar, chopped onions and 1 tsp salt, stir to combine. Salt helps brings the moisture out of the onions, which helps them cook faster. Fry the onions for 7-8 minutes or until golden-brown on medium heat.
- Step 7: Then add Hirva masala and cook stirring continuously. Then add sesame-poppy seeds paste and cook stirring continuously until the masala starts to leave oil from the sides.
- Step 8: Then add Kolhapuri Kanda Lasun Masala and cook for 2-3 minutes on medium heat.
- Step 9: Add chicken, combine and cook for 5 minutes or until masala starts to leave oil from the sides.
- Step 10: Add 1-2 cups of water and salt to taste, stir to combine.
- Step 11: Cover and cook on low heat for 30-40 minutes or until the chicken is cooked through. Stir in between as required.
- Step 12: Serve Kolhapuri Chicken Curry with steamed rice or naan, roti or bhakri. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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