Kolhapuri chicken curry

Method

1. 1

   Step 1

   Mix the chicken with the yoghurt (opens in a new tab), turmeric (opens in a new tab) and salt and set aside.

   • 3 min

   Food safety: Refrigerate raw chicken if marinating longer than 30 minutes; wash hands and boards after handling.

2. 2

   Step 2

   For the masala, heat 1 tbsp oil and fry the sliced onion (opens in a new tab) until dark brown. Add the coconut and toast until deep golden, then add the remaining masala spices and chillies and toast for 1–2 minutes until fragrant. Blend to a fine paste with about 150 ml water.

   • 12 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)
   • Blender (opens in a new tab)

   Keep stirring — dark roasting gives the flavour, but burnt coconut turns bitter.

   

3. 3

   Step 3

   Heat the 2 tbsp curry oil in a heavy pot and fry the chopped onion (opens in a new tab) until golden. Add the garlic (opens in a new tab) and ginger, then the tomato (opens in a new tab), and cook until soft.

   • 10 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)
4. 4

   Step 4

   Add the masala paste and fry until the oil separates and turns red.

   • 5 min
   • medium heat

   

5. 5

   Step 5

   Add the chicken and stir to coat, then pour in the water. Cover and simmer until the chicken is cooked through and the gravy is thick, red and oily on top.

   • 25 min
   • medium-low heat

   Food safety: Chicken must reach 74 °C at the thickest part.

6. 6

   Step 6

   Scatter with coriander and serve.