Go Back

Konkani Chicken Curry

Quiche 'n' Tell
A thick, spicy, coconut-based Konkan-style chicken curry
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating time 8 hours
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 850 g skinless chicken on the bone, cut into medium sized pieces
  • 3 onions, chopped
  • 10 curry leaves
  • 1½ tbsp vegetable oil
  • 1 tbsp ghee
  • ½ tsp garam masala
  • Salt

For the masala paste

  • 12 Bydagi or Kashmiri red chillies
  • 3 tbsp coriander seeds
  • 6 fat garlic cloves
  • ½ tsp turmeric powder
  • 1 tsp cumin seeds
  • ¼ tsp fenugreek (methi) seeds
  • ½ tsp aniseed (saunf)
  • 10 black peppercorns
  • 1½-inch piece of cinnamon
  • 4-5 cloves
  • 4 green cardamom pods peeled
  • Walnut-sized lump of tamarind

For the coconut paste

  • 8-9 tbsp fresh coconut, grated
  • 1 tsp cumin seeds

Instructions
 

  • Heat a tsp of oil in a skillet on low flame and lightly roast all the ingredients for the masala except the garlic, turmeric powder and the tamarind for 2-3 minutes taking care not to burn the spices. Cool and grind all the ingredients to a fine paste using a little water.
  • Place the chicken in a flat dish, season with salt, mix in the ground masala paste, cover and marinate at least for 2 hours or preferably overnight in the fridge.
  • Allow the chicken to come to room temperature before you begin cooking. Heat a tbsp of oil in a skillet or pan, add half the chopped onions and curry leaves and the chicken, mix well, cover and allow to come to a boil. Then lower the flame to medium and continue to cook the chicken in its own juices for 15 mins stirring intermittently. Add very small amounts of water only if required.
  • While the chicken is cooking, grind the coconut and cumin seeds to a coarse paste using a little water. Set aside.
  • Once the chicken is tender and about 90 per cent done, mix in the ground coconut paste and check the seasoning, add the garam masala and cook the chicken uncovered for another 10 mins till it is fully cooked and you have a thick gravy coating it. Take the pan off the heat.
  • Heat the ghee in another pan and fry the remaining onions and curry leaves till the onions are golden. Pour over the chicken, mix well and serve.