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Kolhapuri Sukka Chicken Recipe

Kolhapuri Sukka Chicken is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 kg - Chicken
  • 1 tsp - Kolhapur dry chutney( recipe below )
  • 1 tbsp - sesame seeds
  • 1 tbsp - Poppy Seeds
  • 6 to 8 - Black Peppercorns
  • 1 tsp - Caraway seeds
  • 1 inch stick - Cinnamon
  • 2 - green Cardamom
  • 1 - black Cardamom
  • 2 - Cloves
  • 1 blade - Mace
  • 1tbsp - fresh grated Coconut
  • 1tbsp - melon seeds
  • 7 to 8 - Dried red chillies
  • 2 tsp - Ginger Garlic paste
  • 3 Onion - medium sized finely chopped
  • 1/4 tsp - Turmeric powder
  • 1 pinch - grated Nutmeg
  • 2 tbsp - fresh coriander leaves, chopped
  • salt to taste
  • 3 tbsp - oil
  • How to Make Kolhapuri Sukka Chicken:

    1. Dry roast sesame seeds, poppy seeds, black pepper corns, caraway, cinnamon, cloves, mace, green and black cardamom separately.
    2. Roast the coconut separately until it looks light brown in colour.
    3. Grind together the spices, coconut, melon seeds and about 5 dried red chillies into a fine paste by adding little water.
    4. Heat 2 tbsp of oil in a kadai, add the chopped onions and ginger garlic paste and cook it until it looks light brown in colour.
    5. Add the ground paste and stir it well for 3 minutes.
    6. Now add the chicken pieces and keep stirring in high heat until the chicken gets a coating of the spices.
    7. Add enough water and cook the chicken for another 4 minutes.
    8. Now add the grated nutmeg, Kolhapur chutney and salt.
    9. Cover the pan and let it cook on medium heat until the chicken gets cooked well.
    10. If you want it dry, let it cook for some more time and let all the water evaporate.
    11. Finally heat oil in a kadai, add the dried red chillies, leave it for few seconds and pour it on top of the curry and add the chopped coriander leaves on top for garnishing.
    12. Serve warm with chapattis or parathas.
    13. Recipe Courtesy: Taste of Pearl City




     

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