Kolhapuri Sukka Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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