Chicken kholapuri

l Chicken kholapuri

Serves: 05

Preparation Time: 60-75 Minutes

Level: Moderate

Ingredients:

To grind

• Coconut - 1/2
• Poppy seeds - 3 teaspoon
• Red chilies - 6 no.
• Peanuts - 50 gram

For marination

• Chicken - 1 Kg 
• Salt - to taste
• Ginger-garlic paste - 1.5 tablespoon
• Chili powder - 2 teaspoon
• coriander powder - 4 teaspoon
• Garam masala powder - 2 teaspoon

For cooking

• Cooking oil - 4 table spoon
• Cumin - 1 teaspoon
• Fennel - 1 teaspoon
• clove - 2 no
• Cardamon - 1 no
• cinnamon - 1/2" sized stick
• Onion - 1 medium sized
• Tomato - 2 medium sized
• Tomato paste (from tin) - 2 teaspoon
• Coriander leaf - 3 springs

Preparation:

• Marinate chicken with list of ingredient for marination
• to prepare the masala,
• grate coconut
• dry roast (without oil) red chili, peanut, poppy seeds and grated coconut one by one separately 
• take care not to black them
• grind them all together to a fine paste
• Rough chop tomatoes and puree them in a mixer or blender
• Chop onion

Cooking

• Heat oil and temper spices
• Add onion and saute until they turn light brown
• Add chicken and turn them to coat evenly with oil
• When chicken starts to leave out water, 
• add ground coconut-chili-peanut paste
• Cook until the masalas' off flavor
• Add tomato puree, mix well and cook
• Allow the curry to bubble once and slow down the fire 
• Once the oil starts to accumulate on top, remove from fire
• Garnish with fried red chili and coriander leaf

Notes:

• The (tin) tomato paste gives a bright colour to the dish. 
• Don't add more than recommended as it may end up making the dish more sour
• Goes well with any pulaos and rotis