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    Home | All Recipes | Curry Recipes

    Delicious and Easy Kolhapuri Chicken Curry Recipe

    Published: Mar 22, 2021 · Modified: Mar 28, 2022 by Elle

    Jump to Recipe Print Recipe

    Kolhapuri chicken curry is one of those undiscovered gems one must try when the occasion arises. This recipe follows a very simple method to prepare deliciously rich homemade Kolhapuri masala, which is used to cook and marinate the juicy chicken chunks. Serve with fragrant steamed rice or chapattis, and don't forget to drizzle a few lemon drops on top!

    Kolhapuri chicken curry
    Jump to:
    • Let’s talk nutrition!
    • Questions time!
    • Marinate the chicken
    • Prepare Kolhapuri Chicken Curry
    • Recipe

    The second time I visited India with Jay was about ten years ago now and we honestly thought a road trip - across India - in one of the smallest cars I have EVER seen - would be extremely romantic.

    We decided to start small, after all, how long can Mumbai-Goa [and back] take?

    We carefully planned our trip, with the descent on the coast and the return inland, through Belgaum, Kolhapur, Satara, and Pune. 

    On the way down we stopped in a Dhaba to have lunch with eggs bhurji and toast, we stretched our legs in little villages and had chai with the locals, but, the way back to Mumbai was the fun part!

    We had mangoes (and bought some back to my in-laws) in Belgaum, asked so many times ’Bhaisaab, Mumbai kider hai?’ and it was always straight ahead (no matter where we were!), and had a great lunch on the highway, close to Kolhapur (apparently I had to see Kolhapuri chappals!) and it was great. Yes, it was Kolhapuri chicken curry.

    We enjoyed it so much, I tried many recipes at home, mixed them all together, and finally - after using many pages in my recipe book - found the one.

    The Kolhapuri Masala is made of delicious grated coconut, whole spices, and Kashmiri chilies, while the curry is a mixture of juicy chicken, golden brown onions, ginger garlic paste, and fresh cilantro leaves.

    Having now our own food blog, this spicy chicken curry had to take a page and I hope you enjoy it as much as we do.

    Kolhapuri chicken curry with chapatti

    Let’s talk nutrition!

    Coconut and chicken are widely spoken about and I have written about them in the section ‘Let’s talk nutrition’ in the following recipe posts:

    1 - Chicken thighs in this Chicken Biryani recipe

    2 - Coconut in this Vegan Potato Curry (Aloo Mappas) recipe

    What I would like to explore further in this article is the chili, the humble, spicy chili, and its nutritional benefit.

    Chili peppers are known for their hot taste and are often associated with Indian, Mexican, and Southeast Asian food (as well as Southern Italy as they are supposed to bring luck!); chilies are part of the nightshade family and are closely related to tomatoes and peppers.

    Chili peppers are rich in nutrients and minerals, however, as we consume very little quantities because of their powerful taste, we do not get to enjoy the benefits; nevertheless, these are rich in Vitamins A, B-6, and K-1 as well as potassium and copper.

    The main known ingredient in these is capsaicin, which is responsible for their pungent strong flavor as well as most of their health effects; capsaicin binds with pain receptors in our body, which are the nerve endings that sense pain, making us feel a burning sensation, without actually causing any burning injuries.

    However, high consumption of chili peppers may remove sensitivity from the pain receptors, reducing overtime one’s ability to sense the burning flavor of chilies.

    Multiple studies (of small numbers of people) have linked chili peppers to weight loss, as capsaicin may reduce appetite and increase fat burning, however it is important to note that such benefits may be felt only when accompanied with a healthy lifestyle and that only adding chili to one’s diet won’t necessarily mean weight loss.

    It is important to note that consumption of chilies may cause diarrhea or stomach pain in some individuals.

    kolhapuri chicken recipe

    Questions time!

    What is chicken Kolhapuri?

    Kolhapuri curries are known for their spicy, rich flavor and this curry is nothing less.

    Kolhapuri masala is rich in a variety of spices, such as green and black cardamom, cloves, and sesame seeds, as well as grated coconut and, famously, dry red chilies.

    How to make Kolhapuri Chicken Masala?

    Kolhapuri chicken masala has many ingredients, yet it is very easy to prepare!

    Starting with a large pan, one should start by roasting some grated coconut; after a couple of minutes, while always mixing the coconut to stop it from burning or over-roasting, a cinnamon stick, cumin seeds, green and black cardamom, and star aniseed are added.

    After mixing a bit longer, sesame seeds, peppercorns, and poppy seeds are added and after a further minute or so, cloves, mace and bay leaves.

    Once all of the above are toasted, they should be put on the side and the dry red chilies can then be roasted in the same pan. 

    Once the dry red chilies are ready, they can be added to the other spices and they can then all be ground together in an upside-down blender or grinder.

    Once you have a smooth powder, you have your own homemade masala for Kolhapuri chicken curry!

    ~~ Love making your own homemade masala? Try this fantastic, authentic eggplant curry!

    coconut

    Start with the coconut

    cumin cardamom cinnamon aniseed
    First spices are added
    sesame poppy
    Sesame, poppy, pepper
    Mace, coves, bay leaf
    set aside 1
    Set aside
    Red chilies
    Whole kolhapuri chicken masala
    Add to spices
    Kolhapuri chicken Homemade masala
    Homemade masala

    How to make chicken Kolhapuri?

    How to make a chicken curry that is flavorful, easy, and weight-loss friendy?

    This Indian chicken curry recipe is as easy as it comes once you have your homemade masala ready! 

    Marinate your chicken pieces in some lemon and ginger garlic paste for about half an hour, before adding some Kolhapuri chicken masala (if you follow this recipe, use about one-third to half the masala) and setting aside to fully marinate.

    Start preparing the curry base by lightly browning some finely chopped onions in a bit of vegetable oil (any flavorless vegetable oil – I use sunflower); once the onions are golden-brown, add the ginger garlic paste and fry.

    Once the smell of rawness of garlic has gone, add some turmeric and cook the spice.

    Once the turmeric starts separating from the oil, add the marinated chicken pieces and brown all around; once the chicken is well seared, add the rest of the homemade masala you prepared and cook.

    Once these spices start separating as well, add some grated nutmeg .

    The next step is to add some fresh coriander, salt, and water, mix well and allow the chili coconut chicken curry to simmer for about 15 minutes on a low flame, or until the chicken is cooked thoroughly.

    Once the chicken is cooked, serve it with some lemon juice and fresh coriander on top! 

    Marinate the chicken

    lemon ginger garlic
    Ginger garlic and lemon
    masala
    Add homemade masala
    Second marinade kolhapuri chicken
    Second marinade

    Prepare Kolhapuri Chicken Curry

    onion
    Fry the onion
    ginger garlic turmeric
    Ginger garlic paste and turmeric
    Add marinated chicken
    add masala
    Add homemade masala
    coriander and nutmeg
    Add coriander and nutmeg
    cook
    Cook the spices
    add water to kolhapuri chicken
    Add water
    simmer the kolhapuri chicken curry
    Simmer
    serve
    Serve with lemon and coriander

    How to make veg Kolhapuri?

    To make this recipe vegetarian you can follow the same recipe as per the chicken, but substitute vegetables in it.

    These won’t need to be marinated and they can be put in the curry at the same point as the chicken would be added.

    It is very common to prepare this vegetarian (and vegan, therefore) curry with mixed vegetables, such as peas, carrots, more onions, green beans, and potatoes, however also tomatoes, bell peppers, cabbage, and cauliflower add great flavor and texture to this recipe.

     ~~ Looking for a delicious vegan curry recipe? These Punjabi Chole are game!

    kolhapuri chicken curry recipe easy tasty

    What to serve this Kolhapuri chicken curry with?

    One thing I know is that Maharashtrians like their chapattis and I do love this with chapattis!

    Other great options are pulao rice, whole wheat parathas, or thin naan bread.

    For a lower calorie (and carbohydrate) option, serve with some cauliflower rice or simple, boiled cauliflower served with a tiny bit of salt and oil; this is a very flavorful and filling option while lowering the calories eaten during the meal.

    Try this great, great recipe and you will go back to it over and over again! 

    This Kolhapuri Chicken Curry Recipe is easy, weight-loss-friendly, tasty and it gets even better the day after when the spices have time to even further penetrate the chicken!

    It is a great Indian curry to have on hand if you like to do meal prep during the weekend, yet so tasty you can serve it to guests and they won’t believe that you didn’t get it from the restaurant.

    Enjoy this… I feel like I am back in Kolhapur when eating it, I’m sure you will too!

    ~~ Want a Quick and Easy Chicken Recipe? Try this 30-Minute Easy Chicken Curry!

    Recipe

    Kolhapuri chicken curry recipe

    Delicious and Easy Kolhapuri Chicken Curry Recipe

    Elle
    An authentic spicy chicken curry, easy to make and full of flavor.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Marinating time 1 hr
    Total Time 1 hr 40 mins
    Course Main Course
    Cuisine Indian
    Servings 3 portions
    Calories 462 kcal

    Ingredients
     
     

    For the Kolhapuri Masala

    • 60 g Grated Coconut
    • ½ inch Cinnamon Stick
    • 1 teaspoon Cumin Seeds
    • 2 Green Cardamoms
    • 1 Black Cardamom
    • 1 Star Aniseed
    • 5 Cloves
    • 1 Blade of Mace
    • 1 teaspoon Poppy Seeds
    • 1 teaspoon Sesame Seeds I used black
    • 5 Peppercorns
    • 1 Bay Leaf
    • 6 Dry Red Chilies

    For the first marinade

    • 300 g Chicken Mixture of thighs and drums
    • 1 ½ teaspoon Ginger Garlic Paste
    • 2 tablespoon Lemon Juice

    For the curry

    • 3 tablespoon Sunflower Oil or any unflavored vegetable oil
    • 2 Medium Onions Thinly Chopped
    • 1 teaspoon Ginger Garlic Paste
    • ½ teaspoon Turmeric Powder
    • ½ teaspoon Nutmeg Grated Powder
    • 30 g Cilantro Fresh Coriander
    • Lemon wedges for serving

    Instructions
     

    First Marination

    • Dice the chicken into approximately 1 inch cubes [3cm].
    • Add the chicken to a mixing bowl and marinate it with the lemon and ginger garlic paste [ingredients in list 'first marinade'], and set aside for about half an hour.

    Prepare the homemade Kolhapuri Masala

    • In the meantime prepare the homemade masala.
    • Warm-up a large frying pan on medium heat.
    • Once the frying pan is warm add the grated coconut and stir well. Keep on mixing the coconut the whole time, so it doesn't burn in the pan; allow it to turn golden.
    • Once ready [after a couple of minutes], once the edges of the coconut shreds start turning golden, add the green cardamom, black cardamom, cinnamon, cumin seeds, and star aniseed to the pan and mix keep on mixing.
    • After a minute, to a minute and a half, the spices will start to be fragrant; at this point add the poppy seeds, sesame seeds, and peppercorn, and mix well again.
    • After a further minute and a half, add the mace, cloves, and bay leaf, and keep on mixing for a further two minutes, ensuring no spice gets burned.
    • Once all the spices are fragrant, remove them from the pan and put them on a large flat plate, spreading them out so the heat can escape.
    • In the same pan, keeping it warm, add the dry red chilies and allow them to become fragrant, without burning; the chilies are ready when they are crunchy, but do not become much darker.
    • Set the chilies aside with the other spices and allow them to cool down for about ten minutes, then grind until you have a fine powder.
    • Your homemade Kolhapuri chicken masala is ready.

    Second marination

    • Add half of the homemade Kolhapuri chicken masala to the chicken and mix well, then cover and allow the chicken to further marinate for another half an hour.

    Start preparing Kolhapuri chicken curry

    • In a large pan, add the sunflower oil and allow to heat up on a low to medium flame; once the oil is warm add the thinly chopped onion and a pinch of salt (adding the salt allows the onions to cook quicker) and mix well.
    • Once the onions are golden, add the ginger garlic paste and mix well; allow the ginger garlic paste to lightly cook and fry until the smell of rawness of the garlic has gone, which will take about two minutes.
    • At this stage, add the turmeric and mix well; allow the turmeric to cook for about thirty seconds until it starts separating from the oil.
    • Add the chicken and sear it thoroughly, mixing it in the pan.
    • Once the chicken has browned all over, add the rest of the homemade masala, mix and allow it to cook as well; this will take about two minutes until the spices start separating from the oil.
    • Once the spices are ready, add the nutmeg and mix well once more.
    • After a further thirty seconds, add half of the thinly chopped cilantro (try using the part where the stems are), a bit of salt, and about 2 to 2 ½ cups [500 ml] of water, and bring it to a boil.
    • Once the curry is simmering, put a lid on the pan and reduce the heat to low, just to keep the curry lightly boiling away.
    • Allow the chicken to cook for about 15 minutes, or until done, then remove from the heat and allow to sit for 5 minutes.
    • Serve the homemade Kolhapuri chicken curry with some lemon wedges and the remaining coriander leaves sprinkled on top. Enjoy!

    Notes

    • It is important to have all the ingredients for the masala ready when commencing the preparation, as they need to be added quite quickly to ensure none get burnt in the process.
    • Coconut is rich in oil, so you want to ensure you keep an eye on it while you roast it on the pan, as it can quickly overcook and burn. Keep mixing it continuously. 
    • If you see some spices are cooking too quickly, reduce the heat under the pan while you keep stirring the ingredients. 
    • This Kolhapuri chicken curry can be stored in the fridge in an airtight container for up to three days. 
    • The curry can also be frozen for up to three months in a suitable storage container. Ensure it is thoroughly reheated before serving. 

    Nutrition

    Calories: 462kcalCarbohydrates: 26gProtein: 14gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.05gCholesterol: 36mgSodium: 62mgPotassium: 750mgFiber: 8gSugar: 10gVitamin A: 1621IUVitamin C: 153mgCalcium: 96mgIron: 4mg
    Keyword Kolhapuri chicken
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Mark Thomas

      April 10, 2021 at 10:45 am

      When it comes to chicken curry, I love this one the most. I have tested this recipe many times and it is great! I love your cooking style, making unhealthy meal look healthy, you are good at avoiding huge amount of oil that goes into Indian cooking.5 stars

      Reply
      • Elle

        April 10, 2021 at 7:20 pm

        Thank you, Mark! Taste doesn't have to mean fat or unhealthy and that is what I try to prove with my recipes!

        Reply
    2. Soumya

      April 10, 2021 at 10:42 am

      I love making Kolhapuri chicken. It is spicy and hot, just the way I like it 🙂5 stars

      Reply
      • Elle

        April 10, 2021 at 7:20 pm

        True, Soumya! It is rich and tasty... but also just the right level of 'hot'!

        Reply

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    Elle - Author

    Thank you for being here. If you are having a look around, it is most probably because you too love cooking with herbs and spices and are looking for your next recipe, tip, or trick. 

    I love food, the sun, good music, and having a laugh, and if you want to know how this small-town Italian got this site together, then

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