Cubed Chicken with Tomatoes and Fresh Coconut

Nariyal Chi Kombdi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I am the first to admit that the kolhapuri masala is a potent one—vibrantly red and full-bodied, akin to fine aged wine. Sprinkle it in anything, and watch the sparks fly! But have no fear, ‘cause coconut is here. That’s why I have you add it toward the end, after the chicken cooks: its creamy quality will tame the chiles to a pleasantly manageable piquancy.