Hot chicken curry from Kolhapur

Name: Hot chicken curry from Kolhapur
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp chopped fresh coriander (cilantro) leaves; 1 small tomato, deseeded and cut into julienne strips, to garnish; 2.5 ml/72 tsp garam masala; 1–2 fresh green chillies, deseeded and cut into julienne strips, to garnish; Plain Boiled Rice, to serve; 1.1 kg/2½lb chicken joints; 6 cloves; 5–10ml/1–2 tsp chilli powder; 115 g/4 oz canned chopped tomatoes, with their juice; 2.5 ml/72 tsp ground black pepper; 5 large garlic cloves, roughly chopped; 60 ml/4 tbsp sunflower oil or olive oil; 5 cm/2 in piece of cinnamon stick, halved; 6 green cardamom pods, bruised; 5 ml/1 tsp salt, or to taste; 10 ml/2 tsp gram flour (besan); 5 ml/1 tsp ground turmeric; 115 g/4oz/½ cup natural (plain) yogurt; 25 g/1 oz/⅓ cup desiccated (dry unsweetened shredded) coconut; 1 large onion, roughly chopped; 2.5 cm/1 in piece of fresh root ginger, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This very hot curry, Murgh Kolhapuri, comes from the small town of Kolhapur, in the state of Maharashtra. Large amounts of chillies as well as hot spices such as cloves and peppercorns are used, but the final taste is balanced by the sweetness of a generous amount of onion, yogurt and coconut. For a milder taste, reduce the amount of chillies, peppercorns and cloves or add extra coconut and yogurt.

Ingredients

Asia
India
Maharashtra: Kolhapur
Main course
Gluten-free

Ingredients

Method