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.
Serves 5 – 6 people
- 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
- 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.
- In a bowl mix the chicken, yoghurt, chilli powder, ginger, garlic, salt and lime juice. Leave to marinate for 1 – 1.5 hours
- Heat the oil in a pan. Add the onions. cook on a medium heat, stirring until the onions have gone golden brown.
- Add the garlic and ginger and cook for 30 seconds.
- Add the Kalhapuri Masala and fry stirring for 30 seconds.
- Add the desiccated coconut and continue to fry for another 30 seconds
- 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.
- Add the chicken and marinade to the pan and cook for around 30 minutes.
- Check for seasoning and add a little salt if required.
- Stir in the fresh coriander and serve with steamed rice and chapatti.