질문하기
Chicken Kolhapuri is a fiery Maharashtra-style curry known for its signature red spice blend and coconut base. This high protein chicken recipe brings serious heat and is ideal for carnivore diet enthusiasts.
Dry roast the dry red chilies, coriander seeds, cumin seeds, cloves, cinnamon stick, and black peppercorns over medium heat for 2-3 minutes until fragrant.
Add shredded coconut to the pan and roast for another 2 minutes until golden brown, then cool and grind all roasted ingredients with garlic and ginger to a fine paste using minimal water.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add sliced onions and sauté for 8-10 minutes until deep golden brown.
Add the ground Kolhapuri masala paste to the onions, reduce to medium heat, and sauté for 3-4 minutes. Then add turmeric powder and chopped tomatoes; cook until tomatoes break down completely.
Add chicken pieces and salt, stirring well to coat with the spice mixture. Sear for 4-5 minutes, then add 1 cup water, cover, and simmer on medium-low heat for 25-30 minutes until chicken is fully cooked and tender.
Uncover, increase heat to medium-high, and reduce the curry for 3-5 minutes to rich, slightly thickened consistency. Adjust salt to taste and serve hot.
