25 February, 2017
Konkani Chicken Curry
Preparation time – 10 minutes
Cooking time – 60 minutes
Recipe type – main
Serve – 4-5
Recipe source – Internet
Measurement cup used 1 cup = 240 ml
Chicken – 1 kg
Grated coconut – 1 cup (tight pack)
Onion (medium) – 3 – 4, chopped
Garlic – 20 – 25
Ginger – 2 inch, chopped
Red chili powder – 2 tsp
Turmeric – ¾ tsp
Goda masala OR chicken curry masala – 2 tsp
Star anise / chakra fool – 2
Black pepper – 1 tbsp.
Sanuf / fennel – ½ tbsp.
Cinnamon stick / dalchini – 2 inch
Bay leaf / tejpatta – 2
Black cardamom / bada elaicha – 2
Water – 2 cups
Oil – 6-7 tbsp or as needed
Salt – as per taste
Chopped coriander leaves – for garnishing
Rinse chicken very well with water, drain it compeletly. Now add red chili and turmeric, mix very well with your hand and keep it in refrigerater until we need.
These are the ingredients which we have to fry and grind into the paste
Heat 2 tbsp of oil in a kadai
When oil is medium hot add Whole garam masala (star anise, black cardamom, black pepper, fennel seeds and cinnamon stick) and
Roast them very well over low – medium heat. After 8 – 10 mins the grated coconut will turn light brown, so now it is roasted well. take them out.
In that same kadai heat 2 tbsp oil
Add chopped onion, garlic and chopped ginger. Fry till onion turn light brown.
Take them out.
Add whole kashmiri red chili or kashmiri red chili powder.
Grind to the fine paste. Keep aside.
Heat 4 tbsp cooking oil. once oil is hot add bay leafs. Allow it crackle.
Add chicken and then fry it for 5-6 minutes at low – medium heat.
Add blended paste.
Add water, garam masala and salt. Stir to mix. Then bring it to boil at high flame.
Once the gravy starts to boil simmer the flame to the low and cover it up with the lid allow it to cook for 20 – 25. In between open the lid stir and then again cover it with the lid.
After 20 – 25 chicken is tender and cooked. If you take out the chicken piece and check.
Add chopped coriander leaves and turn off the heat.
Konkani chicken curry is ready.
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