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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h 5 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 493 kcal
Informacije o alergenih: lahko vsebuje sezam. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 600 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 žlicaginger garlic paste
- 0,5 žličkaturmeric powder
- 1 žličkasalt
- 1 kosyellow onion, finely chopped
- 2 kostomato, pureed
- 0,5 skodelicawater
- 2 žlicacoriander leaf, chopped, for garnish
- 3 žlicaoil
kolhapuri masala
- 8 kosdried red chili, stemmed
- 2 žlicacoriander seed
- 1 žlicacumin seed
- 1 žličkablack peppercorn
- 6 kosclove
- 1 koscinnamon stick, 1-inch piece
- 3 kosgreen cardamom pod
- 1 kosstar anise
- 1 žličkafennel seed
- 1 žlicasesame seed
- 2 žlicagrated coconut, dry
Oprema
spice grinder · dry pan · large pot · cutting board · knife
Postopek
Korak za korakom
- 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 15 min
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 20 min
Kuharjeva opomba: Adjust water quantity to achieve desired gravy consistency.
- 9
Garnish with fresh chopped coriander leaves before serving.
Približno 2 min
Na porcijo
Hranilne vrednosti
- Kalorije
- 492,6kcal
- Beljakovine
- 41,7g
- Ogljikovi hidrati
- 11,2g
- Maščobe
- 31,6g
- Vlaknine
- 4,7g
- Sladkorji
- 3,8g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.