Chicken Kolhapuri

2 lb chicken (I prefer boneless, skinless thighs)
1 onion chopped
5 cloves of garlic chopped
1/2 cup dried coconut flakes (not sweetened)
1 teaspoon cumin
8 cloves
10 peppercorns
1 teaspoon chili powder
2 tablespoon oil
pinch mustard seeds
salt to taste (approx 1 teaspoon)

1. Heat oil on medium heat. Add mustard seeds. Once the seeds start popping, add the onions and saute.

2. When the onions turn translucent, add the cumin, cloves, peppercorns, garlic, coconut and chili powder. Mix thoroughly, lower the heat and cook until the coconut start turning brown. This is your spice base.

3. Add the chicken and increase the heat to medium. Turn the chicken pieces over so that they are coated with the spice mixture.

4. The chicken will start turning white in about 5 minutes. At that point add a cup of water, mix well, increase heat, bring to a boil and then reduce the heat and simmer for 10 minutes.

5. Add salt and mix well. It's ready to eat.


Christina said…
Hey M--can't see where I can "follow" your blog or have posts sent to my email. Do you not have this set up, or is my computer failing me? ~CK

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