Maharashtrian · Lunch, Dinner

Kolhapuri chicken with bhakri

Fiery Kolhapuri-style chicken curry with roasted coconut and spices, served with millet bhakri.

Calories

684 kcal

Protein

40 g

Carbs

61 g

Fat

31 g

Prep

20 min

Cook

30 min

Per serving, for one person.

• Gluten free
• Dairy free

Contains: coconut.

Ingredients

• 160 g Chicken thighs (boneless)
• ½ onion Onion
• ½ tomato Tomatoes
• 20 g Fresh coconut
• 60 g Millet
• 2 cloves Garlic
• 4 g Ginger
• 1 tsp Chilli powder
• 1 tsp Garam masala
• ½ tbsp Sunflower oil
• ¼ tsp Turmeric
• 5 g Coriander
• ¼ tsp Salt

Method

1. Dry-roast the grated coconut until golden, then blend with the garlic-ginger paste and a little water into a smooth masala.
2. Heat the oil and cook the onion for 8 minutes until deep golden, then add the tomato and cook until pulpy.
3. Stir in the coconut masala, chilli powder, garam masala and turmeric, and cook 3-4 minutes.
4. Add the chicken and a cup of water, cover and simmer 20 minutes until cooked through.
5. Knead the millet with hot water, pat into discs and cook on a dry tawa until browned both sides; serve alongside.

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