Maharashtra Kolhapuri Chicken Tambda Rassa Fiery Red Curry

Method

1. 1

   Make Kolhapuri masala: dry-roast all whole spices and sesame seeds together briefly.

2. 2

   Dry-roast coconut until very dark — this is the key step in Kolhapuri cooking.

3. 3

   Dry-roast the two onions until charred at edges.

4. 4

   Blend dark-roasted coconut, onions, all spices, chillies and turmeric with minimal water into a thick, very dark paste.

5. 5

   Heat 3 tbsp oil in a heavy pot. Add finely chopped onion.

6. 6

   Cook 12 minutes until very dark golden. Add ginger-garlic paste. Cook 3 minutes.

7. 7

   Add the Kolhapuri masala. Fry stirring for 6 to 8 minutes on medium — the masala must cook out its raw taste and the oil should start to surface.

8. 8

   Add kokum water. Add chicken pieces. Coat with masala. Cook on medium-high 5 minutes.

9. 9

   Add 1/2 cup water. Bring to boil. Cover and simmer 30 to 35 minutes until chicken is completely tender.

10. 10

    Season with salt. The tambda rassa should be very dark, fiery, sour from kokum and deeply fragrant.