Kolhapuri Curry Masala

Description

Kolhapuri Curry Masala is a blend of traditional Indian Spices from the state of Maharashtra.

The Masala contains the Teja Cayenne chilli, a fiery chilli from India along with Kashmiri chilli, poppy seeds and sesame seeds.

Kolhapuri dishes are generally cooked with  desiccated coconut & main ingredient of choice, such as chicken. However it can be used whenever you want a spicy curry that’s slightly different from the norm.

Kolhapuri is a bold and spicy dish but incredibly simple to make. There is a recipe to follow below.

Kolhapuri Curry Masala comes in a 60g resealable pouch.

Allergy advice: contains mustard seed & sesame seed. May contain traces of nuts/peanuts. Some ingredients are processed in a factory where celery seeds and gluten is present.

Suitable for Vegetarians & Vegans.

Kolhapuri Chicken

Serves 5 – 6 people

Marinade

• 1kg of chicken thigh (on the bone works well)
• 4 tbsp yoghurt
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp chopped or grated garlic
• 1 tsp chopped or grated ginger
• 1 tsp salt
• 1 tbsp lime juice

Curry

• 5 tbsp oil
• 2 medium onions finely diced
• 3 cloves garlic finely chopped or grated
• 1’’ piece of ginger finely chopped or grated
• 1 tbsp ‘Ome Made Kalhapuri Curry Masala
• 2 tbsp desiccated coconut
• 4 tomatoes chopped
• Handful of chopped fresh coriander to garnish.

1. In a bowl mix the chicken, yoghurt, chilli powder, ginger, garlic, salt and lime juice. Leave to marinate for 1 – 1.5 hours
2. Heat the oil in a pan. Add the onions. cook on a medium heat, stirring until the onions have gone golden brown.
3. Add the garlic and ginger and cook for 30 seconds.
4. Add the Kalhapuri Masala and fry stirring for 30 seconds.
5. Add the desiccated coconut and continue to fry for another 30 seconds
6. Add the chopped tomatoes and continue to cook until the tomatoes are soft and disintegrating. Add a splash of water if the spices are sticking.
7. Add the chicken and marinade to the pan and cook for around 30 minutes.
8. Check for seasoning and add a little salt if required.
9. Stir in the fresh coriander and serve with steamed rice and chapatti.