Coconut Cilantro Chutney

This is one of the easiest and most delicious chutneys to make. It pretty much complements many of Indian dishes from samosas, dosas, pakoras, and everything in between. 

Prep time: < 5 minutes
Makes ~ 2 bowls

Ingredients:
2 cups grated Coconut
1 bunch Cilantro
1 Lemon 
3 Serrano Chilies
1/2 cup of hot water
Salt to taste

Method:

In a food processor add shredded coconut, cilantro, squeeze the lemon juice (if you want it to taste tangy, add more), Serrano chilies (cut them in medium size pieces), salt, and add hot water. Blend it together until consistent paste, add more water if needed, but make sure it is hot water. 

                           

Thats it!

Kolhapuri Chicken

Kolhapur is located in the southwest Maharashta state in India. It is known for beautiful temples, chappals, jaggery, and cuisine,especially the mutton dishes. 

I was going through the one of my mom's recipe books,  and I came across 'Kolhapuri Chicken' recipe. The description made it enticing, and it looked simple to prepare and cook. 

Prep time: ~30 min
Serves: 3-4 people

Ingredients:
2.5 lbs chicken thighs and drumsticks
3/4 cup of plain yogurt
2 tbsp grated coconut
1 tomato (chopped)
2 onions (chopped)
1 tsp ginger-garlic paste
*1/2 tsp turmeric
1 tsp lime juice
5 tsp cooking oil
2 cinnamon sticks
6 cloves 
1/2 tsp crushed black pepper
1 tsp Kashmiri chili
salt to taste
Cilantro for garnish

Method:

Marinate the chicken with turmeric, salt, ginger-garlic paste, yogurt and lime juice. Set it aside for 30 minutes.

Heat oil (2 tbsp), add cinnamon, cloves, black pepper, and the onions. Saute the onions until they are cooked halfway, and then add tomatoes. Saute the mixture until the onions turn translucent. Next add the grated coconut and cook for few minutes. 

Let the mixture cool, and puree it in a food processor. 

Heat oil (3 tbsp), and add the marinated chicken. Cook the chicken on medium heat until it is almost done. Add the blended paste from the food processor, along with Kashmiri chili (for color) and mix well together. 

Simmer the mixture for approximately 10 minutes occasionally stirring the chicken. 

That's it! Garnish with cilantro before serving. 

*I added 1 tsp of turmeric, I did not realize that it was pure, and it turned out to be a bit over flavoring. I would recommend only adding 0.5 tsp if you are using pure turmeric.