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So you could be getting ready Kolhapuri Chicken Curry recipes for your family however this tips may be useful.
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We hope you got insight from reading it, now let’s go back to kolhapuri chicken curry recipe. You can cook kolhapuri chicken curry using 29 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kolhapuri Chicken Curry:

1. Get Marination:
2. Prepare 1 tbsp chilli powder
3. Take 1 tbsp ginger paste
4. Get 1 tbsp garlic paste
5. Provide 1 tsp turmeric powder
6. You need 3 tbsps lemon juice
7. Prepare Masala Ground Ingredients:
8. Get 2 tbsps oil
9. Prepare 1 tsp cumin seeds
10. Take 2 tsps fennel seeds
11. Take 1 cinnamon small piece of stick
12. You need 4 cardamom
13. Provide 4 cloves
14. Prepare 1 star anise
15. Take 2 tbsps sesame seeds
16. Get 2 tsps black peppercorns
17. Use 1/2 cup coconut grated (fresh/frozen)
18. Prepare 5 cloves garlic
19. Use 1 onion large sliced
20. Provide 3 tomatoes large diced
21. Prepare to taste Salt
22. Take Rest of the Ingredients:
23. Take 8 - 10 chicken drumsticks
24. Get 2 tbsps coriander powder
25. Use 1 tsp chilli powder
26. Provide 1 tsp garam masala powder
27. Prepare 3 tbsps oil
28. Use coriander leaves Finely chopped
29. Prepare Handful curry leaves of

Instructions to make Kolhapuri Chicken Curry:

1. None
2. We begin by marinating the chicken. I let the chicken drumsticks sit in the marinade for a few hours. You really want all the flavours to go inside the meat so plan out for atleast 2 hours to marinate
3. Next we make the masala base, so all the ingredients mentioned under the 'ground masala' section goes in this step. Heat the oil in pot.
4. Add all the spices: fennel, cumin, star anise, black peppercorns, cinnamon stick, cardamoms, cloves, sesame seeds, garlic cloves, grated coconut and roast for a few minutes. Next add the onions and season the pot with salt.
5. Saute until the onions have softened. Then transfer to a blender (careful it will be hot!) along with the tomatoes and puree it to a paste.
6. Finally to put it all together, heat some oil in the same pot and add the curry leaves.
7. Pour the pureed tomato paste into the pot and let it cook for 5 mins over medium heat.
8. Add the marinated chicken to the pot and toss well. Add a cup worth of water, season with more salt if needed and let it cook on medium low heat. I put the lid on the pot and walked away for 15mins or so and then checked it until the chicken was cooked through.
9. Transfer to a serving bowl and garnish with freshly chopped coriander leaves
10. None

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