Kolhapuri style chicken curry

Kolhapuri style chicken curry

kolhapuri style chicken curry

These days, my husband has taken onto chicken in a big way. And, I am quickly exhausting my chicken curry recipes. So, I decided to try this recipe. It is fiery, creamy, coconutty and spicy — what’s not to like! And, I must tell you that the gravy turned out so good even with first try. Normally, I make the recipe and make changes in it the second time around to cook to the taste I like. That is actually the key to cooking with any recipe. Improvise on the masalas as you cook and customize as per your taste.

Anyhow, in this recipe, I made a few changes as I went cooking. And the gravy was actually finger-licking tasty. So without much ado, let me share the recipe:

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves 6


I Kg. chicken cut in curry pieces with bone


1/2 cup curd

1 tbsp. garlic paste

2 tsp red chilly powder

1/2 tsp. turmeric powder

1 tsp. lemon juice

salt to taste

Curry base

2 tsp. oil

3 medium onions chopped fine

1/2 coconut cut into small pieces

2 tomatoes chopped

Kolhapuri masala:

2 bay leaves

6-7 cloves

2 cinnamon sticks

12-15 black peppercorns

1 tbsp. coriander powder

1 tsp. garam masala

1 tsp. chilly powder


Marinate the chicken in the marinade ingredients for an hour.

In a kadhai/wok, heat oil. Add in the bay leaves, pepper, cloves, cinnamon and fry for a couple of minutes. Add in the onion. Fry for about 5 minutes till translucent. Add in the coconut and fry for 5 more minutes. Now tip in the tomatoes and cook till they are squishy. Take it off the fire and blend to a smooth paste in the mixer.

Take some oil in the wok. Add the marinated chicken and cook covered on low heat for about 25 minutes. Now add in the masala paste. Add the coriander powder and garam masala powder. Mix well and cook for some more time till the chicken is well cooked and the gravy is nice and thick. Taste and adjust seasoning. Garnish with finely chopped coriander leaves and serve with boiled rice. Enjoy!

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24 thoughts on “Kolhapuri style chicken curry

    1. Thanks, Vishal. I hope you enjoy the recipe. Oh yes, Kolhapuri style is good. Have you tried Mangalore curries. They are quite lovely too.

      Oh yes, the paste is thick because of coconut. Absolutely, add more water. Just ensure that the paste is smoothly blended.

        1. You hate coconut too? I did too being a pucca UPite. 🙂 Have you been to Mahesh Lunch Home at Fort? Try and see. If you like it, you can try cooking at home. If you really dislike coconut, leave it out. It mostly gives more body to the gravy. Hope that helps.

  1. Ok I am confused take the stuff off and blend it in a mixer..

    When do I put it back.. or am I being stupid. .

    But tonight this is on the menu 100%..
    Am on day off.. so got all the time to cook. ..yummmmy

    1. Dekho, you blend the masala paste and keep aside. Now start cooking the chicken. When it is half cooked, add in the masala paste. This is where you add in the blended paste. Then add garam masala, coriander powder and gollow the recipe. Hope you enjoy it!

  2. Ohhh, I love those Indian chicken dishes! This is a bit different , so have to try it out. it sounds delicious!!! Thanks for making me drool…….

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