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A fiery and aromatic chicken curry from Maharashtra, famous for its rich, red gravy and a special blend of roasted spices. This authentic dish packs a punch and pairs perfectly with bhakri or steamed rice.
For 4 servings
Marinate the Chicken
Prepare the Kolhapuri Masala
Cook the Gravy Base
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A fiery and aromatic chicken curry from Maharashtra, famous for its rich, red gravy and a special blend of roasted spices. This authentic dish packs a punch and pairs perfectly with bhakri or steamed rice.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 384.82 calories per serving with 33.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Garnish and Serve
Replace chicken with 400g of paneer cubes or a mix of vegetables like potatoes, cauliflower, and green peas. Add the paneer in the last 5 minutes of cooking to keep it soft.
Substitute chicken with 500g of mutton pieces. Pressure cook the mutton with the masala for 5-6 whistles before simmering to ensure it's tender.
For a richer, less fiery gravy, add 2 tablespoons of cashew paste or fresh cream at the end of the cooking process. Stir well and simmer for another 2 minutes.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to your metabolism, which may aid in calorie burning.
The array of spices used, such as turmeric, coriander, and cloves, are packed with powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
To reduce the heat, use fewer hot red chilies (like Guntur) and more mild ones (like Kashmiri or Byadgi), which primarily add color. You can also deseed the chilies before roasting them.
Yes, you can use boneless, skinless chicken thighs or breasts. Cut them into 1.5-inch cubes and reduce the final simmering time to 12-15 minutes to prevent the chicken from becoming dry.
Chicken Kolhapuri is a good source of protein from the chicken. However, it can be high in fat due to the oil and coconut. To make a healthier version, you can reduce the amount of oil and serve it with whole-grain bread like jowar bhakri or brown rice.
A typical serving of Chicken Kolhapuri (around 1 cup or 325g) contains approximately 350-450 calories, depending on the specific cut of chicken and the amount of oil used in preparation.
If you don't have dry coconut (copra), you can use unsweetened desiccated coconut. Be sure to roast it on very low heat until it's just lightly golden, as it can burn much more quickly than grated copra.
Store leftover Chicken Kolhapuri in an airtight container in the refrigerator for up to 3 days. The flavors will intensify overnight. Reheat thoroughly on the stovetop or in the microwave before serving.