Chicken Kolhapuri
A bold, smoky curry from Maharashtra, where stone flower (dagad phool) fried in hot oil releases unique earthy, woody notes typical of Kolhapur cuisine.
25 min
Preparation
40 min
Cooking
4
Servings
Intermediate
Difficulty
Ingredients
- Chicken, cut into pieces: 800 g
-
Stone flower (dagad phool): 3 pieces
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Coriander seeds: 2 tablespoons
- Dried grated coconut: 3 tablespoons
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Dried red chillies: 4
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Cumin seeds: 1 teaspoon
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Cinnamon stick: 1
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Cloves: 4
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Black cardamom: 1
- Sliced onions: 2
- Crushed tomatoes: 2
- Ginger-garlic paste: 2 tablespoons
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Lakadong turmeric: 1/2 teaspoon
- Oil or ghee: 4 tablespoons
- Salt: 1 teaspoon
- Fresh coriander leaves: for serving
Instructions
-
1
The Kolhapuri Masala: In a dry pan, toast the grated coconut, coriander seeds, dried chillies, cumin, cinnamon, cloves and black cardamom until fragrant. Let cool, then grind into a fine powder.
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2
The Tempering: Heat the oil or ghee in a pot. Drop in the stone flower for a few seconds until it puffs up and releases its aroma, then add the sliced onions and brown them.
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3
The Base: Add the ginger-garlic paste, sauté for 1 minute, then stir in the crushed tomatoes, turmeric and the ground Kolhapuri masala. Simmer until the oil separates from the sauce.
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4
Cooking the Chicken: Add the chicken and salt, stir well to coat, then cover with hot water. Simmer covered for 25 to 30 minutes until the chicken is fully cooked and the sauce has thickened.
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5
Serving: Sprinkle with fresh coriander and serve with basmati rice or bhakri (sorghum flatbread).
Tips
Stone flower is powerful: a pinch of 2 to 3 pieces is enough for 4 people. Always fry it right at the start of cooking in hot oil: it's the only way to fully release its smoky aroma.
Spices used
Find the spices from this recipe in our shop.
Stone Flower (Dagad Phool)
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Coriander Seeds
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Cumin seeds
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Ceylon Cinnamon Alba
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Whole Cloves
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Black Cardamom
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Lakadong Turmeric Powder
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Kashmiri Red Chili
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