Free-range country chicken cooked in a dark, intensely flavoured roasted coconut masala — the Maharashtrian village chicken that is considered superior to any farm chicken preparation.
Ingredients
1 kg gavran kombdi (free-range country chicken — much smaller and firmer than farm chicken; substitute with regular chicken but increase cooking time)
For masala:
1 cup freshly grated coconut — dry-roasted very dark
2 medium onions — roughly chopped and dry-roasted dark
6 dried red chillies
1 tbsp coriander seeds
1 tsp black pepper
4 cloves
1 cinnamon stick — 3 cm
2 tbsp Kolhapuri or kala masala
4 pieces kokum
3 tbsp oil
Salt
Method
Dry-roast coconut in a pan stirring until very dark brown — almost charred.
Dry-roast onion until edges char. Dry-roast whole spices and chillies briefly.
Blend all roasted ingredients with Kolhapuri masala and minimal water into a very thick, very dark paste.
Heat 3 tbsp oil in a heavy pot. Add chicken pieces.
Cook on high heat 5 minutes to brown.
Add the dark masala paste. Fry stirring for 6 to 8 minutes on medium — the masala cooks out and the oil surfaces.
Add kokum and 1 cup water. Bring to a boil.
Cover and simmer on medium-low for 40 to 50 minutes (free-range chicken needs longer) until completely tender.