Kolhapuri Chicken Curry Recipe
Brace yourself—this Kolhapuri Chicken Curry is not for the faint-hearted. It’s fiery, rich, and loaded with the boldest flavors Maharashtra has to offer. This dish laughs in the face of bland curries with its smoky spices, deep red color, and unapologetic heat. Expect a thick, masala-infused gravy that clings to the chicken like a loyal best friend. The secret? Kolhapuri masala, toasted coconut, and a ridiculous amount of red chilies. If you’re up for a spicy, sweat-inducing, soul-satisfying experience, this curry won’t disappoint. Pair it with fluffy rice or buttery naan and watch your taste buds dance.
Kolhapuri Chicken Curry Recipe
A bold and spicy chicken curry from Maharashtra, made with aromatic spices, roasted coconut, and a signature fiery red masala.
Ingredients
For the Kolhapuri Masala:
- 1 tablespoon oil
- 2 tablespoons dry coconut grated, roasted
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 5-6 dried red chilies
- ½ teaspoon black peppercorns
- 1- inch piece cinnamon stick
- 3 cloves
- 2 green cardamoms
For the Curry:
- 500 g bone-in chicken pieces
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 onions finely chopped
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 2 tomatoes pureed
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon salt or to taste
- ½ cup water
- 2 tablespoons fresh coriander chopped, for garnish
Instructions
Step 1: Prepare the Kolhapuri Masala
- Heat oil in a pan and roast coconut, sesame seeds, and poppy seeds until golden.
- Add coriander, cumin, dried chilies, peppercorns, cinnamon, cloves, and cardamoms.
- Toast everything until fragrant, then grind into a fine powder.
Step 2: Cook the Chicken Curry
- Heat oil in a kadai, add mustard and cumin seeds, and let them splutter.
- Sauté onions until golden brown, then add garlic and ginger paste.
- Cook until raw smell disappears, then pour in pureed tomatoes.
- Stir in chili powder, turmeric, garam masala, and salt.
- Add chicken and mix well, coating it in the spice mix.
- Pour in water, cover, and let simmer for 30 minutes.
- Sprinkle Kolhapuri masala and let it cook for another 5 minutes.
- Garnish with fresh coriander and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 42g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin B6: 15%
- Magnesium: 12%
- Potassium: 20%
- Vitamin A: 10%
Pro Tips for the Best Kolhapuri Chicken Curry
- Use bone-in chicken for deeper flavor.
- Roast the spices properly to unlock their full potential.
- Control the heat—add fewer chilies if you fear for your tongue.
- Let it rest for 10 minutes after cooking for flavors to deepen.
- Pair it with bhakri, steamed rice, or naan—your call.
