I haven't posted any food pr0n in a while...

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This is Chicken Kolhapuri. I fixed this dish last Sunday night and served it over basmati rice.

It was made from a mix that I bought at a neighborhood Indian market called Vishal. I found the mix there along with some others last week when I stopped in to buy a package of my favorite incense.

The mix is from a company called Parampara, and the dish couldn't have been easier to make. The instructions called for 500 grams of chicken (about a pound), the contents of the packet, and three and a half cups of water. You combine it all in a sauté pan, cover, and cook until done. They suggested 20 minutes, but I let it cook at least 45 minutes to make sure the chicken was good and tender. I wanted it to pull apart, which it did.

If you look at the packet in the picture, they show it with bone-in pieces of chicken, but I used boneless, skinless thighs. They are inexpensive and very moist and tasty.

I haven't had much time the past few months to experiment in the kitchen. Thus the lack of foodie posts. I've been living on frozen leftovers of dishes I created  earlier (and blogged about).

Discovering these sauce mixes at the market has really been great. I picked up a couple of others at the same time.

I'll save them for when I return from France after the first of the year.

I hope you have been having fun in the kitchen. I encourage you to experiment with foods and flavors that you have never tried before.

You never know. You might just like what you try.

Comments

[Steph]

*drool*

[Crystal]

I really want to get into Indian food but have no idea of how spicy something is. I'm married to a Yankee and he doesn't do real spicy food so I have to be careful.

Any suggestions for Indian-cooking newbies for stuff to try?

[Amber]

Mmmmmmmmmm. I sooo would have shared that with you!

[Alison]

That's it. I'm starved!

[LittleMike]

Very nice... you cooked it the correct amount of time. Most people don't cook it long enough. You are supposed to cook it until the "Ghee separates from the gravy", then stir it back in and serve it.

--LittleMike