Chicken Kolhapuri brings together succulent chicken pieces in a fiery, richly spiced coconut-onion-tomato gravy. The signature Kolhapuri masala, made by roasting dry red chilies, coconut, and a bouquet of whole spices, infuses the curry with a deep flavor and a distinct heat that defines this region's cuisine. It is a classic main course for lunch or dinner and pairs beautifully with steamed rice, roti, or even soft pav. Its complexity comes not from hard-to-find ingredients, but from careful roasting, grinding, and sautéing, making it perfect for passionate home cooks ready to try something new. The recipe can be made ahead—flavors only deepen with time—and you can adjust the spice level to your taste. For a milder version, simply use fewer red chilies.
19 ingredients
One serving is 1 bowl (about 350g) · 350 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 650 kcal | 28% |
| Protein | 24 g | 45% |
| Total Fat | 32 g | 53% |
| Carbohydrate | 19 g | 6% |
| Fiber (Total) | 8 g | 28% |
| Vitamins & Minerals | ||
| Sodium | 1258 mg | 63% |
| Potassium | 468 mg | 13% |
| Calcium | 107 mg | 11% |
| Iron | 4 mg | 22% |
| Zinc | 2 mg | 18% |
| Vitamin A (RAE) | 19 µg | 2% |
| Vitamin C | 4 mg | 5% |
| Vitamin D | 0.80 µg | 5% |
| Folate (B9) | 9 µg | 3% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Chicken, poultry, leg, skinless; Cinnamon, ground; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
Use this recipe in your meal plans. Edit portions, swap ingredients, and track nutrition.
Start FreeNo credit card required
Add to your meal plans
Free · No credit card
Heat a small pan and dry roast dry red chilli, coriander seeds, cumin seeds, black pepper, cloves, cinnamon, cardamom, and grated coconut on medium heat until the coconut turns golden and aromatic.
Dry roast the dry red chilli, coriander seeds, cumin seeds, black pepper, cloves, cinnamon, and black cardamom on low-medium heat until fragrant. Add the grated coconut and roast briefly until lightly golden. Remove from heat and let the mixture cool.
Heat oil in a pan. Add bay leaf and sliced onions. Sauté until onions are soft and turning golden.
Add chopped garlic, grated ginger, and continue to sauté for 1 minute until fragrant.
Add chopped tomatoes and turmeric powder. Cook until tomatoes soften.
Add the ground spicy coconut masala paste and sauté for 2 minutes, mixing well.
Add chicken pieces and salt. Sauté on high for 2 minutes till chicken is glazed with the masala.
Add water, mix well, reduce heat to low, cover and cook until chicken is tender and cooked through.
Check seasoning and adjust salt if needed. Simmer another 1-2 minutes for desired gravy consistency.
Garnish with fresh chopped coriander leaves and serve hot.
by Workfile
