How to make Kolhapuri Chicken Curry for lunch

Kolhapuri Chicken Curry is a classic main course curry dish which is native to Kolhapur region. It uses a special spice blend that gives the curry a rich flavour and colour. Scroll down to read the detailed recipe that one can prepare at home.

750 g chicken, 2 tbsp oil, salt to taste, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 6–8 dried red chillies, 1 tsp black peppercorns, 1 tsp fennel seeds, 1 tsp poppy seeds, 2–3 cloves, 1-inch cinnamon stick, 1 tbsp sesame seeds, 2 tbsp dry coconut slices, 3 tbsp oil, 2 large onions, 1 tbsp ginger-garlic paste, 2 medium tomatoes, ½ tsp turmeric powder, 1 tsp red chilli powder, water as required, and 2 tbsp coriander leaves

First of all, dry roast all ingredients including coriander seeds, cumin, red chilli, black peppercorns, fennel seeds, poppy seeds, cloves, cinnamon, sesame seeds, and coconut slices until aromatic.

Let them cool and grind into a coarse powder. Keep it aside.

Heat oil in a deep pan and add washed chicken pieces and sauté for 4–5 minutes until lightly browned. Remove and set aside.

In the same pan, add more oil and also add chopped onions and sauté till deep golden brown. Also, add ginger-garlic paste and cook until the raw aroma disappears.

Next, add chopped tomatoes, turmeric, and red chilli powder. Cook until oil separates. Add the Kolhapuri masala powder, and mix well.

After cooking it for 5 minutes, add sautéed chicken, salt, and enough water for a thick gravy. Cover and cook for 20–25 minutes on medium-low heat or until chicken is tender and oil floats.

Garnish with coriander leaves and serve hot.