HOW TO COOK YUMMY CHICKEN KOLHAPURI CURRY?

FOR CHICKEN MARINATION PROCESS:

• Buy fresh chicken online from FARM2COOK. Chicken thigh, drumstick, bone-in curry pieces are recommended for extra yumminess.

• In a bowl, mix the marinating masala listed in ingredients column (ginger garlic paste, salt, lemon juice), marinate with added chicken and rest in for about 30 minutes.

PREPARING KOLHAPURI MASALA:

• Prepare the homemade kolhapuri masala in the meanwhile.

• Set a big frying pan to medium heat to warm it up.

• Add the grated coconut to the hot frying pan and stir well. To prevent burning in the pan, keep mixing the coconut throughout; let it get brown.

• Once ready [after a few minutes], add the green cardamom, black cardamom, cinnamon, cumin seeds, and star anise to the pan and continue mixing until the edges of the coconut shreds begin to turn brown.

• The spices will become fragrant after a minute to a minute and a half; at this point, add the poppy seeds, sesame seeds, and peppercorns, and mix thoroughly once more.

• Add the mace, cloves, and bay leaf after another minute and a half, and continue mixing for another two minutes while watching out that no spice burns.

• When all the spices are fragrant, take them out of the pan and lay them out on a sizable flat dish so the heat can escape.

• The dry red chilies should be added to the same pan while it is still warm and allowed to warm up and become aromatic without burning. The chilies are done when they are crunchy but not much darker.

• After letting the chilies and the other spices cool for about ten minutes, combine them and grind to a fine powder. Now the aromatic kolhapuri masala is ready to use.

SECOND CHICKEN MARINATION:

• Now, you can add half of the grinded kolhapuri chicken masala to the marinated chicken and cover for another half an hour.

START TO PREPARE KOKHAPURI CURRY:

• Vegetable oil or any cooking oil should be added to a big pan and heated on a low to medium flame. Once the oil is warm, add the thinly chopped onion and a pinch of salt (the salt helps the onions cook more quickly), and stir well.

• After the onions have turned golden, add the ginger-garlic paste and stir well. Let the ginger-garlic paste cook for about two minutes, or until the raw garlic scent has vanished.

• At this point, mix in the turmeric and heat it for about 30 seconds, or until it begins to separate from the oil.

• Chicken is added, completely roasted while being mixed in the pan.

• Once the chicken is evenly browned, add the remaining homemade masala, stir, and simmer the mixture for two minutes or until the spices begin to separate from the oil.

• The nutmeg should be added after the spices have finished cooking.

• Add half of the thinly chopped cilantro, a little salt, and around 2 to 2 12 cups [500 ml] of water after another thirty seconds, and then bring it to a boil.

• Put a lid on the pan and turn the heat down to low once the curry has started to simmer to keep it gently boiling.

• When the chicken is finished cooking, take it from the fire, let it sit for five minutes, and then repeat.

• With some lemon wedges and the leftover coriander leaves spread on top, serve the homemade Kolhapuri chicken curry.

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