Kolhapuri Chicken
This fiery Kolhapuri Chicken features tender chicken pieces cooked in a rich, aromatic gravy. A special homemade spice blend gives this dish its characteristic deep red color and intense flavor. Perfect for those who enjoy a truly spicy Indian curry.
Originální recept od Forkin
- Celkový čas
- 1 h 5 min
- Počet porcí
- 4
- Obtížnost
- Střední
- Na porci
- 493 kcal
Informace o alergenech: může obsahovat sezam. Pokud máte alergii, vždy zkontrolujte obaly surovin.
Příprava surovin
Suroviny
Suroviny
- 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 lžíceginger garlic paste
- 0,5 lžičkaturmeric powder
- 1 lžičkasalt
- 1 ksyellow onion, finely chopped
- 2 kstomato, pureed
- 0,5 hrnekwater
- 2 lžícecoriander leaf, chopped, for garnish
- 3 lžíceoil
kolhapuri masala
- 8 ksdried red chili, stemmed
- 2 lžícecoriander seed
- 1 lžícecumin seed
- 1 lžičkablack peppercorn
- 6 ksclove
- 1 kscinnamon stick, 1-inch piece
- 3 ksgreen cardamom pod
- 1 ksstar anise
- 1 lžičkafennel seed
- 1 lžícesesame seed
- 2 lžícegrated coconut, dry
Vybavení
spice grinder · dry pan · large pot · cutting board · knife
Postup
Krok za krokem
- 1
In a dry pan over medium-low heat, roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, green cardamom pods, star anise, and fennel seeds until fragrant, about 2-3 minutes. Remove from pan and set aside.
Přibližně 3 min
Poznámka kuchaře: Ensure not to burn the spices; they should be aromatic, not smoking.
- 2
In the same pan, dry roast the sesame seeds and dry grated coconut separately until lightly golden, about 1-2 minutes. Combine all roasted spices.
Přibližně 3 min
Poznámka kuchaře: Coconut and sesame seeds burn quickly, so watch them closely.
- 3
Allow the roasted spices to cool completely, then grind them into a fine powder in a spice grinder or blender. This is your Kolhapuri masala.
Přibližně 5 min
Poznámka kuchaře: Grinding cooled spices prevents them from becoming oily.
- 4
Marinate the chicken pieces with ginger garlic paste, turmeric powder, and salt. Let it rest for at least 15 minutes.
Přibližně 15 min
Poznámka kuchaře: For best results, marinate for 30 minutes to an hour.
- 5
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Přibližně 10 min
Poznámka kuchaře: Properly browning the onions adds depth of flavor to the curry base.
- 6
Add the marinated chicken to the pot and sear for 5-7 minutes until lightly browned on all sides.
Přibližně 7 min
- 7
Stir in the pureed tomato and the prepared Kolhapuri masala. Cook for 5 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Přibližně 5 min
Poznámka kuchaře: Cooking until the oil separates indicates the spices are well-cooked and flavors have melded.
- 8
Pour in the water, bring the curry to a simmer, then cover and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through.
Přibližně 20 min
Poznámka kuchaře: Adjust water quantity to achieve desired gravy consistency.
- 9
Garnish with fresh chopped coriander leaves before serving.
Přibližně 2 min
Na porci
Výživové hodnoty
- Kalorie
- 492,6kcal
- Bílkoviny
- 41,7g
- Sacharidy
- 11,2g
- Tuky
- 31,6g
- Vláknina
- 4,7g
- Cukry
- 3,8g
Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.
Uchovejte správně
Store leftover Kolhapuri Chicken in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.