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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 5 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 493 kcal
Allergenoplysninger: kan indeholde sesam. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 spsk.ginger garlic paste
- 0,5 tsk.turmeric powder
- 1 tsk.salt
- 1 stk.yellow onion, finely chopped
- 2 stk.tomato, pureed
- 0,5 kopwater
- 2 spsk.coriander leaf, chopped, for garnish
- 3 spsk.oil
kolhapuri masala
- 8 stk.dried red chili, stemmed
- 2 spsk.coriander seed
- 1 spsk.cumin seed
- 1 tsk.black peppercorn
- 6 stk.clove
- 1 stk.cinnamon stick, 1-inch piece
- 3 stk.green cardamom pod
- 1 stk.star anise
- 1 tsk.fennel seed
- 1 spsk.sesame seed
- 2 spsk.grated coconut, dry
Udstyr
spice grinder · dry pan · large pot · cutting board · knife
Fremgangsmåde
Trin for trin
- 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 20 min.
Kokkens note: Adjust water quantity to achieve desired gravy consistency.
- 9
Garnish with fresh chopped coriander leaves before serving.
Ca. 2 min.
Pr. portion
Næringsindhold
- Kalorier
- 492,6kcal
- Protein
- 41,7g
- Kulhydrat
- 11,2g
- Fedt
- 31,6g
- Kostfibre
- 4,7g
- Sukker
- 3,8g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.