Kolhapur, in southern Maharashtra, is famous for its love of heat, and its chicken curry is one of the boldest in the country. The flavour comes from Kolhapuri masala, a blend of local red chillies called lavangi and sankeshwari with a long list of whole spices, and from a paste of dry coconut and onion roasted until nearly black.
The gravy is dark reddish-brown, thick and oily, with layers of smoky coconut, sesame, poppy seeds and spices beneath the chilli. It is hot but not just hot: the roasting gives a deep, almost bitter-sweet richness. Chicken on the bone is preferred, since it adds body to the gravy. Expect it to be fiery.
In Kolhapur it is served with bhakri or chapati, rice and a bowl of the thin tambda and pandhra rassa. The recipe can be made less fiery by using more Kashmiri chilli, but true Kolhapuri food is meant to make your eyes water. A cold glass of buttermilk on the side helps, and so does a squeeze of lemon.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 75 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | chicken / dry coconut / onion / kolhapuri masala |
Ingredients
For the marinade
- 750 g chicken, curry cut on the bone
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp salt
- 2 tbsp curd
For the roasted masala
- 1 tbsp oil
- 2 large onions, sliced
- 1/2 cup dry coconut, grated
- 1 tbsp white sesame seeds
- 1 tsp poppy seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 cloves
- 1 inch cinnamon
- 1 black cardamom
- 2 bay leaves
- 1 dagad phool (stone flower)
- 6 dried red chillies (mix of Kashmiri and spicy)
- 8 garlic cloves
- 1 inch ginger
For the curry
- 4 tbsp oil
- 1 onion, finely chopped
- 1 tomato, chopped
- 2 tsp Kolhapuri masala or 1 1/2 tsp hot red chilli powder
- 1/2 tsp salt
- 2 cups hot water
- 2 tbsp chopped coriander
Method
- Marinate the chicken with ginger-garlic paste, turmeric, salt and curd for at least 30 minutes.
- In a dry pan on low heat, roast the coriander, cumin, peppercorns, cloves, cinnamon, cardamom, bay leaves, stone flower and red chillies for 2 minutes until fragrant. Remove, then roast sesame and poppy seeds for 1 minute.
- Heat 1 tbsp oil, add sliced onions and fry on medium for 8-10 minutes until deep brown. Add the coconut and roast for 4-5 minutes, stirring constantly, until dark brown but not burnt. Add garlic and ginger for 1 minute.
- Cool everything and grind together with about 1/2 cup water to a smooth, thick paste.
- Heat 4 tbsp oil in a heavy pot on medium. Add the chopped onion and cook for 5 minutes until golden. Add the tomato and cook for 3-4 minutes until soft.
- Add the ground masala and fry for 6-8 minutes, stirring often, until it darkens and oil separates at the edges. Add Kolhapuri masala and stir for 30 seconds.
- Add the chicken and sear in the masala on medium-high for 5 minutes until the pieces are coated and firm.
- Pour in hot water and salt, bring to a boil, cover and simmer on low for 20-25 minutes until the chicken is tender and the gravy is thick with a layer of red oil on top. Garnish with coriander.
Tips
- Roast the coconut patiently on medium-low; it should be evenly dark brown. Burnt coconut makes the curry bitter.
- Stone flower (dagad phool) gives the authentic Kolhapuri aroma; find it at spice shops or online.
- Rest the curry for 30 minutes before serving; the flavours deepen considerably.
Serve with
Jowar bhakri or chapati, steamed rice, sliced onion and lemon.