Kombdiche Lapchap (Chicken Curry Kohlapuri Style) and #52CookBookPact
Kickstarting the #52CookBookPact with Rare Gems by Aditra Mehendale and a recipe for Chicken Curry Kolhapuri style
- 2 onions finely chopped
- 1 kg chicken curry cut (country preferred)
- 1/2 cup curd
- to taste salt
For the spice paste
- 10 chilies Dry kashmiri
- 1/2 tsp poppy seeds
- 1 tsp lichen biryani phool
- 1 tsp jeera
- 1 tbsp coriander seeds
- 1 tsp kala jeera (nigella seeds)
- 1/2 tbsp Sesame seeds
- 1/2 fennel seeds tsbp
- 5 cloves
- 4 cardamom Green
- 1 bay leaves
Dry roast all the spice paste ingredients on a griddle till fragrant. Cool completely and grind using a little water if required to form a paste,
Heat the oil in a heavy bottom pan or kadhai, add the onions and saute till golden brown. Add the chicken and saute further for 2 minutes. Add the spice paste and cook till the oil separates. This will take around 7-8 minutes and I recommend you do this on low flame.
Add the youghurt, salt and 1 cup of water and cook till the chicken is cooked and the gravy thickens.
Serve hot with parantha or rice.
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !