Brothers Green Eats im really liking their recipes. its just im in the middle of a move and dint have all the spices or cutlery on hand. but once my family moves in i will be in business.
Took me almost an hour to individually toast the spices but it was totally worth it. I ended up creating something that I have never tasted before and the flavours were to die for. Thank you
I live in US and all the Indian restaurants here have either North Indian or South Indian food. I miss Chicken Kolhapuri so much. Now in lockdown, I cook a lot at home and was hoping Varun would have a video on Chicken Kolhapuri. So happy to find it! Gonna make it today and I hope it looks and tastes as delicious as the one in this video!
Thank you so much for the recipe, I tried it for lunch and my family loved it.. only thing is the coriander seeds giving little bitter taste to the gravy and I had also reduced the red chillies.. Came out well.. Thank you once again Mr. Varun and thank you Get Curried!! already have a list of recipes to try from Get Curried!
Well I tried this recipe. I suggest powering the dry spices into a fine powder and then blending it with the rest of the ingredients. When blended all together the spices didn't blend in completely especially the coriander seeds. It's a beautiful recipe and I will try all the other recipes as well. Glad to have found this Channel with amazing chicken recipes, with the Bombay flavours..
HI LOOKS GOOD ! apart from the 35 chillis, which makes it nearly double phal level.I think eight to ten would be enough unless Lavangi Mirchi are like kashmiri chillis.If I used 35 dried jwala chillis from my garden nobody could eat it ! I also noticed you left the skin on the garlic which I would love to do.. as I must have peeled a few thousand by now!
Thanks for the recipe :) Excited to try it! In the recipe it mentions to add 8-10 dry red chillies but in your video its looks like you have used more than 30 dry red chillies. Not sure if the ratio is different in the video or am I just confused? Any advice would be great!
it's a request to plzz give an update about the flame(whether to low or high it) when you leave the curry to be made or the chicken to get soft.....hope you got my point.......bdw love your recipes
Hi I'm american and I make chicken curry alittle different and less spicy but still enough heat I make mine kindof like a stew and pour over basmati rice I start with a big pot of water and boil chicken with onions garlic salt and potatoes and use chicken flavor base with curry powdered and let simmered for about 2 hours and its is amazing at the end its not soupy but not to thick more like a sauce very very amazing and people rave I been making this for years
Varun, I literally followed the measurements as advised but when we tasted, felt it was too much of coriander seeds taste...... U had mentioned half cup or 1/4 cup... whats the measurement of a cup?.. it would be better if you could give in TBSP or in gms for such ingredients.. we could measure and make it.
you cant really substitute poppy seeds with anything else but if u hv sesame seeds thats fine and doesnt make much difference in taste in final product even if u skip poppy seeds
bird's eye chillies? damn..those are reeeally hot! LOL. also, they use dried chillies to make the spice mix, i have never seen dried bird's eye chillies but if u are using fresh ones, it will change the texture and the heat level.
