Karp kalan koli curry

Karp kalan koli curry

Complete Mushroom Book
Alastair Hendy

This recipe is from Mr P. Ganeshan, who is a commis in the kitchens of The Park Hotel in New Delhi. Morels – known there as ‘gucchi’ and found in Nepal, Kashmir and Tibet – are the most popular, sought-after and expensive mushrooms in India.


Quantity Ingredient
8 boneless chicken breasts
2 tablespoons groundnut oil
30 curry leaves
16 sprigs coriander
salt, to taste


Quantity Ingredient
24 medium dried morels, soaked in warm water for 20 minutes
2 tablespoons vegetable oil
55g onion, finely chopped
1 tablespoon garlic, finely chopped
2 tablespoons fresh root ginger, finely chopped
1 tablespoon fresh green chillies, finely chopped
250g chicken, skinned, boned and minced
1 tablespoon double cream, (optional)


Quantity Ingredient
200g fresh coconut flesh, grated
5 cardamom pods, seeded
55g cashew nuts, shelled, soaked and drained
75ml groundnut oil
700g onions, finely chopped
1 tablespoon fresh ginger paste
2 tablespoons fresh garlic paste
1 teaspoon ground coriander
1/2 teaspoon red chilli powder
1/4 teaspoon ground turmeric
500g fresh tomato puree


  1. Preheat the oven to 200°C. Skin the chicken breasts and split nearly through horizontally. Open out, cover with a piece of clingfilm, and beat out to flatten and enlarge.
  2. For the stuffing, start by draining the morels (reserving the soaking water). Finely chop half of them and cut the remainder into thin julienne strips. (These will be used for the sauce and garnish.) Heat the vegetable oil in a non-stick pan and sauté the onion, garlic, ginger and chilli to soften, then add the chopped morels and the chicken mince. Cook until the mince is well cooked, then add a little of the reserved morel liquor, season with salt, and remove from the heat. For additional moistness, add some of the cream.
  3. Season the flattened chicken breasts with salt and spread them with the prepared mixture. Roll the breasts up tightly in buttered foil, and twist the edges until the ‘packages’ are firm.
  4. For the sauce, combine the coconut, cardamom seeds and cashew nuts in a mortar and grind them to a fine paste. Put the groundnut oil into a heavy-based pan, heat it over a moderate heat until almost smoking, then add the chopped onion and sauté until the onion is light brown. Add the ginger and garlic pastes, and keep stirring until the aroma of ginger and garlic is apparent. Add the coconut paste followed by the ground spices, and stir for 2 minutes. Add the fresh tomato purée and half the reserved morel liquor. Bring the sauce to the boil and simmer gently for 20 minutes.
  5. Meanwhile, put the stuffed chicken rolls in an ovenproof dish and bake in the preheated oven for 20 minutes.
  6. To finish, heat the 2 tablespoons groundnut oil and fry the curry leaves for a few seconds. Reserve half for garnishing, and add the other half to the sauce. Simmer the sauce for a further 5–6 minutes, and check the seasoning and consistency. Add the warm cooked chicken rolls and stir gently to coat.
  7. Sauté the julienned morels in 15 g butter for a minute or so, then add half to the sauce. Reserve the other half for garnishing.
  8. Serve two pieces of chicken per portion with some sauce. Garnish with the remaining julienned morels, fried curry leaves and sprigs of coriander.
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Complete Mushroom Book
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