Kolhapuri Chicken
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g chicken thigh fillets, diced
- 40 g desiccated coconut
- 30 g peanuts
- 6 dried red chillies
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 250 g tomatoes, finely chopped
- 1 tsp ground coriander
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 463 kcal
- Protein
- 39 g
- Carbohydrate
- 11.1 g
- of which sugars
- 7 g
- Fat
- 28.5 g
- of which saturates
- 8.9 g
- Fibre
- 4.7 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-fry the desiccated coconut, peanuts and dried red chillies in a pan for 3 minutes until toasted and fragrant, then blitz to a coarse paste with a splash of water.
- 2
Heat the vegetable oil in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground coriander and the toasted coconut paste.
- 4
Add the chopped tomatoes and cook for 7 minutes until softened, then add the chicken and 150ml water.
- 5
Cover and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining and the sauce has thickened.
- 6
Scatter with the chopped coriander and serve with rice.
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