Chicken kohlapuri (southern india)

Yield: 4 servings

Measure Ingredient
2½ pounds Chicken pieces; skinned
1 large Onion; coarsely chopped
3 cloves To 4 cloves garlic; peeled and coarsely chopped
1 each 1\" cube of root ginger; peeled and coarsely chopped
6 tablespoons Cooking oil
1 teaspoon Ground turmeric
2 teaspoons Ground coriander
1½ teaspoon Ground cumin
1¼ teaspoon Chili powder
1 small Can tomatoes
1¼ teaspoon Salt or to taste
¾ cup Water
4 eaches To 6 whole green chili peppers
1 teaspoon Garam masala
2 tablespoons Chopped coriander leaves

...from Kohlapur in Southern India... Recipe uses reduced number of peppers from regional preference... Preparation time: 15 to 20 minutes Cooking Time: 55 minutes :1. Cut each chicken piece in two (separate legs from thighs or cut breast into 2 to 3 pieces); wash and dry on paper towels.

:2. Place the onion, garlic and ginger in a food processor or blender and blend to a smooth puree. You may need to add a little water if you are using a blender.

:3. Heat the oil over medium heat and add the pureed ingredients.

Stir and fry for 5 to 6 minutes.

NOTE: "In [Step] 3, it is important to fry the ingredients for the specified time so that the raw smell of the onions, ginger and garlic can be eliminated before adding the rest of the ingredients."

:4. Add turmeric, ground coriander, cumin, and chili powder; adjust heat to low and fry for 4 to 5 minutes stirring frequently.

:5. Add half the tomatoes, stir and cook for 2 to 3 minutes.

:6. Now add the chicken, stir and cook until chicken changes color (4 to 5 minutes), then add the rest of the tomatoes, along with all the juice.

:7. Add salt and water, bring to the boil, cover and simmer until the chicken is tender. Stir occasionally to ensure that the thickened sauce does not stick to the bottom of the pan.

:8. Add the whole green chili peppers and garam masala, cover and simmer for 5 minutes.

:9. Remove from the pan from heat and stir in the coriander leaves.

The author suggests serving with plain brown rice and a dish called "Mixed Vegetable Bhaji" (basically carrots and potatoes spiced-up).

Suitable for Freezing.

From _The Complete Indian Cookbook_ by Mridula Baljekar CLB Publishing- Godalming Business Centre, Woolsack Way, Godalming, Surrey, England. 1993 ISBN 0-8317-1487-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-16-95

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