Kolhapuri Chicken

Ingredients
1 Chicken cut in to curry pieces (about 800 gms)
1/4 medium bunch Fresh coriander leaves (chopped)
2-3 Green chillies chopped (for extra spicy can be ommited)
4 tbsps Oil
6 cloves garlic
1" piece ginger
2 medium sized Onions
1 cups fresh Coconut
2 medium sized tomatoes 
1 tbsp lemon juice
3 tbs penguine kolhapuri masala
Salt to taste (please check salt before adding as there is salt mixed in Penguine Kolhapuri Masala)


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Method:
To make kolhapuri chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste with lemon juice . Heat 11/2 tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till light brown. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown.  Cool and grind to a fine paste with half a cup of water. make a puree of tomatoes in a blendor, Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown.Then add tomato puree and fry till it is cooked the add Penguine kolhapuri masala. fry for a minute  Add the green paste marinated chicken pieces,  and stir fry for 2 min. then two cups of water and bring it to a boil. Add ground coconut paste Continue to cook for three to four minutes on high heat. cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes. Garnish with chopped coriander. Serve hot with  chapati or bhakari or rice

PLEASE NOTE ----------- WHILE USING Penguine kolhapuri masala PLEASE TASTE IT BEFORE USING SO THAT YOU CAN ADJUST THE QUANTITY AS PER YOUR TASTE

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