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Chicken Kolhapuri | Spicy Chicken Curry in 25 Min.
(0)
25 min
Quick
Gurkerl Küche
Feurig, nussig und herrlich aromatisch: Zartes Hendl in einer reichhaltigen Sauce aus geröstetem Sesam, Kokosraspeln, Tomaten und wärmenden Gewürzen. Ein schnelles indisches Pfannengericht in nur 25 Minuten!
Preparation method
Preparation
Cut the chicken breast into bite-sized pieces. Finely chop the onion. Peel and finely grate the garlic and fresh ginger.
Rinse the basmati rice in a sieve under cold water, then cook in lightly salted water according to the package instructions for approx. 10–12 minutes until done, drain and keep covered to keep warm.
Prepare Sauce & Spice Base
In a pan without fat, toast the desiccated coconut and sesame seeds over medium heat for 1–2 minutes until golden brown and fragrant. Transfer to a plate and let cool briefly.
Chef's tip
Dry-toasting the desiccated coconut and sesame seeds beforehand is crucial: it releases the essential oils and gives the Kolhapuri sauce its characteristic nutty aroma.
The dish will keep covered in the refrigerator for up to 2 days. To reheat, simply warm gently in the oven or in a pan with a splash of water.
45 min
Quick
