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 peppercorns	6-8
	Caraway seed powder	1 tsp
	Cinnamon	1 inch stick
	Green cardamom	3-4
	Black cardamom	1
	Clove	4-5
	Mace	1 blade
	Coconut grated	1 cup
	Whole dry chillies	8-10
	Ginger	1 inch piece
	Garlic	6-8 clove
	Olive oil	5 tablespoon
	Red chilli	3-4
	Onion ,chopped	3 medium
	Turmeric powder	1/4 tsp
	Nutmeg	a pinch
	Salt	to taste
	Fresh coriander leaves,chopped	2 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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