Chicken Kolhapuri Curry Recipe - Serves 6

Chicken Kolhapuri Curry Recipe

468 calories each serving (666 calories if eating with rice)

Taste Rating = 8     Heat Rating = Hot


1 large onion, peeled and finely chopped
4 cloves of garlic, peeled and coarsely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and coarsely chopped
5 tablespoons (75ml) cooking oil
1 teaspoon (5ml) ground turmeric
2 teaspoons (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) chilli powder
1 tin/can (400ml or 14 oz) chopped tomatoes
1.5KG (2 1/2 lbs) skinless chicken pieces (thighs - wings - breasts - or a mixture), if using breasts then cut into quarters
1 teaspoon (5ml) salt
2/3 cup (180ml or 6 fl oz) water
6 fresh green chillies
1 teaspoon (5ml) garam masala
2 tablespoons (30ml) fresh coriander leaves, finely chopped


Put the onion, garlic, ginger and 1/4 cup (60ml or 2 fl oz) of water into a food processor and blend into a smooth paste (add a little water, if required)
Heat the oil over a medium heat in a large frying pan or saucepan (you need one with a lid)
Add the onion paste and fry for 6 minutes, stirring often
Add the turmeric, ground coriander, cumin and chilli powder, mix well, reduce the heat a little and fry for 5 minutes, stirring often
Add half of the can of tomatoes, mix well and cook for 3 minutes, stirring a couple of times
Add the chicken pieces, mix well and cook for 5 minutes, stirring often
Add the rest of the can of tomatoes and mix well
Add the salt and water, mix well, increase the heat a little, bring to the boil, reduce the heat to a good simmer, cover and cook for 25 minutes until the chicken is cooked, stirring now and again
Add the whole fresh chillies and garam masala, mix well, cover and simmer for 5 minutes, stirring a couple of times
Add the chopped coriander, mix well and serve hot on rice (make sure there is a whole fresh chilli in each serving)

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Recipe submitted on 4 July 2010

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