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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.

Een origineel recept van Forkin

Totale tijd
1 uur 5 min
Porties
4
Moeilijkheid
Gemiddeld
Per portie
493 kcal

Allergeneninformatie: kan sesam bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Kolhapuri Chicken

Mise-en-place

Ingrediënten

Ingrediënten

  • 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
  • 2 elginger garlic paste
  • 0,5 tlturmeric powder
  • 1 tlsalt
  • 1 styellow onion, finely chopped
  • 2 sttomato, pureed
  • 0,5 kopjewater
  • 2 elcoriander leaf, chopped, for garnish
  • 3 eloil

kolhapuri masala

  • 8 stdried red chili, stemmed
  • 2 elcoriander seed
  • 1 elcumin seed
  • 1 tlblack peppercorn
  • 6 stclove
  • 1 stcinnamon stick, 1-inch piece
  • 3 stgreen cardamom pod
  • 1 ststar anise
  • 1 tlfennel seed
  • 1 elsesame seed
  • 2 elgrated coconut, dry

Keukengerei

spice grinder · dry pan · large pot · cutting board · knife

De bereidingswijze

Stap voor stap

  1. 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.

    Ongeveer 3 min

    Tip van de kok: Ensure not to burn the spices; they should be aromatic, not smoking.

  2. 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.

    Ongeveer 3 min

    Tip van de kok: Coconut and sesame seeds burn quickly, so watch them closely.

  3. 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.

    Ongeveer 5 min

    Tip van de kok: Grinding cooled spices prevents them from becoming oily.

  4. 4

    Marinate the chicken pieces with ginger garlic paste, turmeric powder, and salt. Let it rest for at least 15 minutes.

    Ongeveer 15 min

    Tip van de kok: For best results, marinate for 30 minutes to an hour.

  5. 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.

    Ongeveer 10 min

    Tip van de kok: Properly browning the onions adds depth of flavor to the curry base.

  6. 6

    Add the marinated chicken to the pot and sear for 5-7 minutes until lightly browned on all sides.

    Ongeveer 7 min

  7. 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.

    Ongeveer 5 min

    Tip van de kok: Cooking until the oil separates indicates the spices are well-cooked and flavors have melded.

  8. 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.

    Ongeveer 20 min

    Tip van de kok: Adjust water quantity to achieve desired gravy consistency.

  9. 9

    Garnish with fresh chopped coriander leaves before serving.

    Ongeveer 2 min

Per portie

Voedingswaarden

72%Score
Calorieën
492,6kcal
Eiwit
41,7g
Koolhydraten
11,2g
Vet
31,6g
Vezels
4,7g
Suiker
3,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Kolhapuri Chicken in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.