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Friday, March 22, 2013

Slow cooker Kolhapuri chicken

This recipe has a special place for me. Beign born and brought up in Mumbai,Maharastra many of my nieghbours were Kolhapuri Maratha's. Most of the Sundays our house used to fill up with the amazing smell of this chilli infused coconut chicken coming from nieghbouring homes..... sometimes it used to mix up with the smell of Kosha Mangsho ( Bengali Goat Curry) made by my mom and all these aroma used to make me extremely hungry.





HISTORY


Kolhapuri cuisine is well known for its bold and aromatic dishes. Traditionally, the food is spicy and full of robust flavors. Kolhapuri Chicken is a delicious example of what Kolhapuri cuisine has to offer. This Chicken curry is called Tambra Rassa". This is a curry prepared using red chilly powder to make it appear "Tambra" that is redish. Kolhapuri cusine was developed by Marathas (hindu warrior class) who had a love for mainly non vegetarian foods.
This dish is spicy, so feel free to adjust the spiciness to suit your palate.





INGRIDIENTS:


Chicken,pieces on bone (12)2lbs

Sesame seeds 1 tbs

Poppy seeds 2 tbs

Black peppercorns6-8

Caraway seed powder1 tsp

Cinnamon1 inch stick

Green cardamom3-4

Black cardamom1

Clove4-5

Mace1 blade

Coconut grated1 cup

Whole dry chillies8-10

Ginger1 inch piece

Garlic6-8 clove

Olive oil5 tablespoon

Red chilli3-4

Onion ,chopped3 medium

Turmeric powder1/4 tsp

Nutmega pinch

Saltto taste

Fresh coriander leaves,chopped2 tbs









DIRECTION:
Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately. Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.
Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown. Add ginger-garlic paste and cook on medium heat for a few seconds.Stir in prepared coconut paste and cook til slight brown.
Put all the pan roasted ingredients in the slow cooker. Add chicken pieces, mix well and add the remaining spices,mix again and cook on high heat for 4 hrs. The masala (gravy) should be quite thick and dry. Serve hot garnished with coriander leaves, grated coconut and fried dry red chillies with steamed rice.










CHEF'S NOTE
I made this curry medium spicy,traditionally it should be more spicy. If you want to make it more authentic add more chillies.





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