A quick, rustic Kolhapuri-style chicken curry for busy days.
If you are a hostelite, a bachelor, or simply don’t have the time for elaborate chicken preparations, this is the kind of recipe you should keep handy. Simple Chicken Kalwan needs very little preparation, comes together quickly, and gets its flavour from Kolhapuri masala, coconut and fresh spices.
It is equally good with rice, chapati or bhakri — and can even be served as a spicy chakna with drinks.
Ingredients
For the chicken
- 500 g chicken, cut into medium pieces
- 1 tsp turmeric powder
- Salt, to taste
- 3–4 tbsp oil
Whole spices
- 2–3 cloves
- 5–6 black peppercorns
- 1 bay leaf (tej patta / tamal patra)
For the masala
- 2 tbsp Kolhapuri masala
- ½ cup fresh coconut
- ½ cup fresh coriander
- 1-inch piece ginger
- 5–6 garlic cloves
- 2–3 green chillies, or to taste
- ½ cup water
To serve
- Raw onion, sliced
- Lemon wedges
Method
1. Marinate the chicken
Mix the chicken with salt and turmeric and leave it to marinate for about 30 minutes.
2. Start the chicken
Heat the oil in a kadhai. Add the cloves, black peppercorns and bay leaf. Let them sizzle for a few seconds and release their aroma.
Add the marinated chicken and fry it on medium-high heat, stirring occasionally, until the chicken starts to roast and take on some colour.
3. Add the Kolhapuri masala
Add the Kolhapuri masala and stir well. Fry until the masala coats the chicken completely and the oil begins to separate.
4. Make the coconut chutney
Grind together:
coconut + coriander + ginger + garlic + green chillies
with a little water to make a coarse, thick paste.
Add this paste to the chicken and mix everything thoroughly.
5. Cook
Add about ½ cup water to the kadhai — just enough to help the cooking process begin and create a light broth.
Mix well, cover with a lid and cook on low heat (dhimi aach) for about 15 minutes.
The chicken will cook in its own juices, fat and the coconut masala, creating a thick and flavourful kalwan.
6. Finish and serve
Remove the lid and give everything a good stir. Check the seasoning and cook uncovered for another minute or two if you want the gravy slightly thicker.
Your Simple Chicken Kalwan is ready.
Serve hot with rice, chapati or bhakri. For the classic rustic finish, serve it with sliced raw onion and a squeeze of fresh lemon.
A little note from Satyajett.Kitchen
This isn’t a complicated chicken curry. That’s precisely the point.
When you don’t have the time — or the inclination — to make an elaborate rassa, this simple kalwan gives you a delicious, spicy, comforting chicken meal with very little preparation.
And yes, it makes excellent chakna too.
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