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We hope you got benefit from reading it, now let’s go back to kolhapuri chicken curry recipe. To make kolhapuri chicken curry you need 29 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Kolhapuri Chicken Curry:
- Take Marination:
- Get 1 tbsp chilli powder
- Prepare 1 tbsp ginger paste
- Provide 1 tbsp garlic paste
- Provide 1 tsp turmeric powder
- Take 3 tbsps lemon juice
- You need Masala Ground Ingredients:
- Get 2 tbsps oil
- Take 1 tsp cumin seeds
- Provide 2 tsps fennel seeds
- Prepare 1 cinnamon small piece of stick
- Provide 4 cardamom
- Use 4 cloves
- Use 1 star anise
- Provide 2 tbsps sesame seeds
- Prepare 2 tsps black peppercorns
- Use 1/2 cup coconut grated (fresh/frozen)
- Get 5 cloves garlic
- You need 1 onion large sliced
- You need 3 tomatoes large diced
- You need to taste Salt
- Use Rest of the Ingredients:
- Take 8 - 10 chicken drumsticks
- Provide 2 tbsps coriander powder
- Use 1 tsp chilli powder
- Prepare 1 tsp garam masala powder
- Get 3 tbsps oil
- Take coriander leaves Finely chopped
- You need Handful curry leaves of
Instructions to make Kolhapuri Chicken Curry:
- None
- We begin by marinating the chicken. I let the chicken drumsticks sit in the marinade for a few hours. You really want all the flavours to go inside the meat so plan out for atleast 2 hours to marinate
- Next we make the masala base, so all the ingredients mentioned under the 'ground masala' section goes in this step. Heat the oil in pot.
- Add all the spices: fennel, cumin, star anise, black peppercorns, cinnamon stick, cardamoms, cloves, sesame seeds, garlic cloves, grated coconut and roast for a few minutes. Next add the onions and season the pot with salt.
- Saute until the onions have softened. Then transfer to a blender (careful it will be hot!) along with the tomatoes and puree it to a paste.
- Finally to put it all together, heat some oil in the same pot and add the curry leaves.
- Pour the pureed tomato paste into the pot and let it cook for 5 mins over medium heat.
- Add the marinated chicken to the pot and toss well. Add a cup worth of water, season with more salt if needed and let it cook on medium low heat. I put the lid on the pot and walked away for 15mins or so and then checked it until the chicken was cooked through.
- Transfer to a serving bowl and garnish with freshly chopped coriander leaves
- None
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