Kolhapur, a city in the south central part of India in the state of Maharashtra, is renowned for its spicy cuisine and this delicious chicken curry is no exception. An integral part of the dish is the goda masala, a special blend of darkly toasted spices and coconut that creates a delicious savoury flavour. It’s served here with a cooling coconut raita and a simple cucumber salad.

Birria is a popular street food traditionally made with cheap cuts of meat, often goat, mutton or beef which are slow cooked in a broth flavoured with chillies, tomatoes and spices. It can either be served as a soup, or as here with the meat separated and served inside tortillas and a bowl of the warming broth on the side. Here we’re garnishing the dish with finely shredded cabbage, a zingy pico de gallo salad, smoky chipotle salsa and cooling sour cream.

GODA MASALA: Toasted (coriander, cumin, brown mustard, poppy seeds, fennel, black pepper, ground cloves, star anise, green cardamon, cassia, fenugreek, chilli), Kashmiri chilli
WHOLE CHILLIES: Kashmiri chillies
RAITA BLEND: Mint leaf, green cardamon, coriander leaf

BIRRIA SPICES: Cinnamon, pasilla, ancho, toasted cumin, allspice, smoked paprika
LAMB MARINADE: Mexican oregano, cinnamon, black pepper, allspice, toasted cumin
CHIPOTLE SALSA BLEND: Chipotle, ancho
PICO DE GALLO BLEND: Coriander leaf, green bell pepper, jalapeno chilli

*Allergens   

May contain traces of celery and sesame 

Kolhapuri Chicken

• 300g diced chicken (thighs are best)
• 1 medium red onion
• Fresh ginger - finely chopped to make 2 tsp
• 2 cloves of garlic
• ½ cucumber
• 1 lemon
• 200ml full fat coconut milk
• 150g natural yogurt (full fat is best)
• 2 tbsp desiccated coconut
• 1 tbsp tomato puree
• Rice for 2 to serve

Mexican Birria

• 400g diced lamb, goat or beef
• 1 medium onion
• 2 cloves of garlic
• ¼ small white cabbage or iceberg lettuce
• 6 tomatoes
• 1 avocado (optional)
• 10g bunch of coriander
• 2 limes
• ½ tsp sugar
• Sour cream and mini soft corn tortillas or wraps to serve