Chicken Kolhapuri – Chicken Curry From Kolhapur

Cut chicken pieces with a kitchen knife. Marinade for at least 1 hour. Heat oil in a saucepan and brown chicken in it.

In a large saucepan, heat the oil for the curry base, fry onions with all other ingredients (except grated coconut and tomato puree) until golden brown. Add tomato puree and simmer on low heat for about 10 min until oil and tomatoes separate. Then add the grated coconut, stir well. Blend everything finely in a hand blender. Return to the large wok or saucepan.

Add chicken pieces and if necessary some water to the sauce form and cook the meat for about half an hour. Season with salt.

Turkey breast fillet instead of chicken, marinated for several hours. Hot Hungarian paprika powder as chili seasoning. Pleasant spiciness, could use a tiny bit more deep seasoning.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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