Kolhapuri Chicken Sukka

I intend to use up every last bit of the Kolhapuri masala that my sister-in-law had brought for me last year from Mumbai and hence I don’t let go any...and I mean any opportunity to cook some real Kolhapuri delicacies. Well....their Chicken Sukka is just one of them.

Kolhapuri Chicken Sukka

Serves 6

Ingredients:

1 kg chicken on bone

2 onions – sliced

2 tbsp dried coconut

1 tomato – chopped

8 garlic cloves – paste

1 and ½ inch ginger – paste

1 tsp turmeric powder

1 and ½ tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tbsp kolhapuri masala / 1 and ½ tsp garam masala powder

1 tbsp cashew nuts

½  tsp black peppercorns

1 tsp coriander seeds

1 small cinnamon stick

2 green cardamoms

1 small black cardamom

3 cloves

8 dry red chillies 

a handful of fresh coriander leaves 

Salt

4 tbsp oil

Method:

Dry roast the cinnamon stick, cloves, cardamoms, black cardamom, coriander seeds and black peppercorns and dry red chillies for a minute on low flame.

Grind them using a grinder or mortar and pestle to a fine powder.

Heat 1tbsp oil and fry a handful of onions until they become translucent.

Add the dried and grated coconut and fry until the coconuts become toasty and lightly brown.

Transfer them to a grinder and grind with the help of a little water to a fine paste.

Keep this paste aside.

Pour the remaining oil in the kadai and add the rest of the onions to them.

Sprinkle some salt over them and cook the onions until golden brown.

Add the ginger-garlic paste and cook for a minute or two.

When the raw garlic flavour is gone, add the tomatoes and cook until the oil separates.

Add the turmeric powder, red chilli powder, cumin powder, coriander powder and the kolhapuri goda masala.

Add the 1 and ½  tbsp of the prepared ground spices.

Sauté and cook the masalas for a minute.

Add the prepared onions and coconut paste and stir to mix.

Add the chicken pieces and coat them nicely with the prepared curry.

Sprinkle some salt to season and sear the chicken pieces for a minute.

Pour 2 cups of water and stir to mix properly.

Cover and cook until the chicken pieces are fork tender. Stir them every 3-4 minutes, so that nothing sticks to the bottom of the pan.

When the chicken pieces are nicely cooked open the lid and simmer until the gravy becomes thick and the oil starts to separate.

Finish off with the remaining kolhapuri masala.

Add the chopped coriander leaves.

Stir to mix.

Taste and adjust the seasoning.

Switch off the flame.

Serve hot with plain hot rice.