If spicy curries aren’t your thing, you should turn back now! The Kolhapuri Curry is one of the spiciest Indian dishes, so if its heat you’re looking for, you’ve found the right place.
Made using a mix of roast spices, red chilli and coconut to create a fiery and aromatic flavour profile, this is a popular dish from the Mumbai region of India.
The Chicken Kolhapuri is the perfect dish to cook for your next curry night, just make sure your friends can handle the heat!
Recipe for chicken kolhapuri curry
Kohinoor Kolhapuri Sauce – 1 packet
Cooking oil – 15 grams
Diced chicken breast – 500 grams
Chopped coriander leaves – 5 grams
For Cumin Rice
Kohinoor Gold Basmati Rice – 200 grams
Cooking oil – 1tsp
Butter – 20 grams
Cumin seeds – 1/4tsp
Salt – 2 grams
Heat oil in a pan sauté the diced chicken breast, stir fry till the pieces have a light brown colour, add the Kohinoor Kolhapuri Sauce, bring to a boil, reduce the heat and cover the pan with a lid and cook for 10-12 minutes until the chicken is cooked.
Sprinkle with chopped coriander leaves.
Wash and soak the basmati rice in lukewarm water and keep for ½ hour. Heat oil and butter in a thick bottom pan add the cumin seeds sauté add the soaked rice after draining all the water, lightly sauté add salt and boiling water, allow to cook on medium heat till all the water is absorbed and holes form on the surface of the rice, cover with kitchen paper towels cover with lid and reduce the heat to very slow, allow to steam for 7 minutes, open and fork the rice to make it fluffy.
Serve your Chicken Kolhapuri with naan bread.