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

• Dry roast sesame seeds, poppy seeds, black pepper corns, caraway, cinnamon, cloves, mace, green and black cardamom separately.
• Roast the coconut separately until it looks light brown in colour.
• Grind together the spices, coconut, melon seeds and about 5 dried red chillies into a fine paste by adding little water.
• 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.
• Add the ground paste and stir it well for 3 minutes.
• Now add the chicken pieces and keep stirring in high heat until the chicken gets a coating of the spices.
• Add enough water and cook the chicken for another 4 minutes.
• Now add the grated nutmeg, Kolhapur chutney and salt.
• Cover the pan and let it cook on medium heat until the chicken gets cooked well.
• If you want it dry, let it cook for some more time and let all the water evaporate.
• 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.
• Serve warm with chapattis or parathas.
• Recipe Courtesy: Taste of Pearl City