Recipe Chicken Kolhapuri (Standard Version)

Yorky

RIP 21/01/2024
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Ingredients
  • 500 gm Chicken meat (leg or breast)
  • 1 Onion (about 200 gm), coarsely chopped
  • 6 Garlic cloves, chopped
  • 2 tsp Ginger, chopped or pureed
  • 3 tblsp Ghee
  • 1 tsp Ground turmeric
  • 2 tsp Ground roasted coriander seeds
  • 1 tsp Ground roasted cumin seeds
  • 1 tsp Cayenne pepper
  • 1 tsp Paprika
  • 350 gm Tomatoes, peeled and chopped
  • 1 tsp Salt (Or to taste)
  • 120 ml Warm water
  • 2 Large red chillis, chopped
  • 2 Small red chillis, chopped
  • 1 tsp Garam masala
  • 2 tblsp Chopped coriander leaf

Method

Cut the chicken into 25mm x 25mm cubes.

Put the onion, garlic and ginger into a liquidiser with a little water and blend until smooth.


Heat the ghee in a wok or kadai and stir fry the onion/garlic/ginger mixture for about 5 minutes. Add the turmeric, ground coriander and cumin seeds, cayenne pepper and paprika and stir fry for a further 5 minutes.

Add half the tomatoes and stir fry for a further 5 minutes then add the chicken pieces. Continue to stir fry for 5 minutes until the chicken changes colour then stir in the remainder of the tomatoes.

Add the water and salt, bring to the boil then cover and simmer for around 20 – 25 minutes until the chicken is cooked through, stirring occasionally.

Add the chopped red chillis and garam masala and simmer for a further 5 minutes before stirring in the coriander leaves.

Serve with yellow aromatic rice and a potato side dish.

 
Last edited:
Lovely! And the yellow rice also contains turmeric. What about the potatoes?

Yes, the rice does. And the potatoes are Bombay potatoes which also contain a little turmeric.

bombay-5.jpg
 
Yes, the rice does. And the potatoes are Bombay potatoes which also contain a little turmeric.

View attachment 52057

In fact, of all the potato dishes that I cook which could be associated with the Indian Subcontinent, there are few which don't contain turmeric.
 
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