Kolhapuri Chicken Curry

Ingredients

• 750 g chicken — cut into medium pieces, bone-in
• 4 tbsp oil
• 2 large onions — finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 3 tomatoes — finely chopped
• 1 tsp red chilli powder
• salt to taste
• 1.5 cups water
• coriander leaves for garnish
• For the Kolhapuri masala (freshly made):
• 3 tbsp grated coconut (fresh or desiccated)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 6 dried red chilli
• 1/2 tsp black pepper
• 4 cloves
• 1 inch cinnamon
• 2 green cardamom
• 1 tsp poppy seeds
• 1 tsp sesame seeds
• 1/2 tsp turmeric

Method

1. Clean and score the chicken: Wash the chicken pieces thoroughly under cold water. Using a sharp knife, make 2 deep cuts (about 1 cm deep) on each piece — this allows the spices to penetrate the meat during cooking, making it more flavourful throughout. Pat dry and keep aside.
2. Roast the coconut: Place a dry heavy pan on low heat. Add the grated coconut. Roast stirring continuously for 3 to 4 minutes until it turns a deep golden-brown colour. Watch carefully — coconut burns quickly. Remove into a bowl immediately.
3. Roast the whole spices: In the same pan on low heat, add coriander seeds, cumin seeds, dried red chilli, black pepper, cloves, cinnamon and green cardamom all together. Roast stirring continuously for 2 minutes until they smell very fragrant and warm. Add poppy seeds and sesame seeds — roast for 1 more minute. Remove from heat immediately.
4. Grind the Kolhapuri masala: Let all the roasted items cool for 5 minutes. Place them in a mixer jar with the roasted coconut, 1/2 tsp turmeric and 5 tbsp water. Grind to a very smooth paste — grind for at least 2 to 3 minutes, pausing to scrape down the sides. The masala paste will be dark reddish-brown. This fresh masala is what makes Kolhapuri curry distinctive.
5. Fry onions to deep golden: Heat 4 tbsp oil in a heavy pot on medium heat. Add the finely chopped onions. Cook stirring frequently for 15 to 18 minutes until the onions turn deep golden-brown — much darker than for a regular curry. This long-cooked onion gives the gravy its deep colour and sweetness.
6. Add aromatics and tomatoes: Add ginger paste and garlic paste. Stir for 2 minutes until the raw smell disappears. Add the chopped tomatoes. Cook stirring for 10 minutes until completely broken down and oil separates at the edges.
7. Cook the masala paste: Add the freshly ground Kolhapuri masala paste. Stir well to combine. Cook on medium heat, stirring frequently, for 8 to 10 minutes until the masala is cooked through and the oil visibly separates and glistens around the edges of the pan. This cooking of the masala paste is essential — raw masala will taste harsh.
8. Seal the chicken: Add the chicken pieces. Turn heat to high. Cook stirring and turning the pieces for 5 minutes on high heat until every surface of the chicken is sealed and lightly browned. This sealing locks in moisture.
9. Simmer until cooked: Add 1 tsp red chilli powder, salt and 1.5 cups hot water. Stir once. Bring to a boil. Reduce heat to medium-low, cover the pot and cook for 30 minutes. To check if chicken is done, pierce the thickest piece with a knife — the juice that runs out should be clear, not pink. If pink, cook for 10 more minutes.
10. Thicken and serve: Remove the lid. Cook uncovered on medium heat for 5 minutes to thicken the gravy. Taste and add more salt if needed. Scatter fresh coriander leaves on top. Serve hot with jowar flatbread (bhakri) or steamed rice.
11. Note: Kolhapur is a city in the southern part of Maharashtra famous across India for the most intensely spiced food in the state. Local restaurants in Kolhapur serve this curry significantly spicier than restaurant versions elsewhere. It is traditionally eaten with thick jowar bhakri, not rice. The Dussehra festival in Kolhapur is particularly associated with large communal meat feasts including this curry.