Recipe : Kolhapuri Chicken Curry & Dry Kolhapuri Masala

The trick to making Kolhapuri Chicken Curry is in having a good quality Dry Kolhapuri Masala. However, this is difficult to source outside of Maharashtra, but don't worry you can make some yourself. I keep my excess masala in the fridge and use it as a vegetable powder or general spice mix when cooking later on. It keeps well for more than a month.

If you have the spice mix, its reasonably easy to cook this recipe, but be warned, this dish takes a little time. However the end result is worth it.

Dry Kolhapuri Masala
5 dry red chillies (preferably Kolhapuri Chillies or any spicy chillies will do)
3 tbsp red chili powder (for additional heat)
1 1/2 tsp cumin seeds (jeera)
2 tbsp dessicated coconut (kopra)
1 tsp white sesame seeds (til)
1/4 tsp fennel seeds (saunf)
1/4 tsp nutmeg (jaiphal) grated / powder
1/2 tsp poppy seeds (khus khus)
2-3 bay leaves
1 tsp black peppercorns
1/4 inch cinnamon stick
2 cloves
1/4 cup coriander seeds

Method:
In a heavy bottomed pan,roast each of the ingredients separately (except the spice powders, those are pre-roasted before powdering and will burn) on a low flame, without burning.
Cool the ingredients and blitz in a food processor / grinder.
These quantities should give you about a katori of spice powder.

Ingredients for the Curry:
1/2 kg chicken
2 tbsp oil
2 large onions sliced thin
1 tbsp ginger garlic paste
1 1/2 cup chopped coriander leaves (dhaniya)
1 1/2 cup coconut milk
salt to taste
coriander leaves for garnishing


Marinade
4 tbsp yogurt / dahi / curd
1/4 tsp turmeric powder (haldi)
3 tsp red chili powder
3 tsp dry kolhapuri masala

Method :
Mix all the marinade ingredients to a smooth paste and marinate the chicken in the mixture for an hour or overnight or even a couple of days in the refrigerator. (if you marinate meats over the weekend for the coming week, this is a good one, but remember to bring the meat back to room temperature before cooking.)

Heat 1 tbsp oil in a pan, add the sliced onions and ginger garlic paste. Fry till the onions are browned.
Remove from heat and let it cool.

Once the onion mixture has cooled, blitz it in a food processor / mixi / grinder with the 1.5 cups coriander leaves until smooth.

Heat the other tbsp of oil in the same pan and fry the marinated chicken in this.
(Don't add the marinade to the pan right now, we will add it later)
Fry the chicken for about 10 - 12 minutes in the pan on medium to high heat. Keep stirring gently to prevent sticking.
Add half the ground masala to the pan and fry till it starts reducing.

Then add the remaining masala and leftover marinade.
Cover and cook till chicken is done.
Now add the coconut milk and cook a little longer.
Adjust salt to taste
Garnish with coriander leaves before serving.

Serve hot with phulkas, chapatis or bhakri.
You can also serve it with rice,  and if you want a thinner curry, add more water or coconut milk.

Also in the thali is Maharashtrian Chawli Usal & Groundnut Chutney.

Variation :
You can use this recipe to make egg curry too.
Hard boil 6 - 8 eggs, peel, make 2-4 small slits on the boiled eggs and put them in the marinade.
Don't fry the eggs, the way you would the chicken. (it will make the eggs hard on the outside)
Start by directly cooking the masala and when almost cooked, add the extra marinade and cook till done.
Then add the marinated eggs and give a boil till the raw smell goes.
Now add the coconut milk and garnish with corriander leaves.