Home / Non-veg main course / Konkani Chicken Curry
25 February, 2017

Konkani Chicken Curry

Posted in : Non-veg main course on by : nrdubey Tags: , , ,

Preparation time – 10 minutes

Cooking time – 60 minutes

Recipe type – main

Serve – 4-5

Recipe source – Internet

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 Measurement cup used 1 cup = 240 ml                                                                                                                                                             

INGREDIENTS

 

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

 

 

METHOD

 

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 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.

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 These are the ingredients which we have to fry and grind into the paste

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 Heat 2 tbsp of oil in a kadai

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  When oil is medium hot add Whole garam masala (star anise, black cardamom, black pepper, fennel seeds and cinnamon stick) and

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 grated coconut

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 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.

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 In that same kadai heat 2 tbsp oil

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Add chopped onion, garlic and chopped ginger. Fry till onion turn light brown.

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Take them out.

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Add whole kashmiri red chili or kashmiri red chili powder.

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Grind to the fine paste. Keep aside.

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Heat 4 tbsp cooking oil. once oil is hot add bay leafs. Allow it crackle.

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Add chicken and then fry it for 5-6 minutes at low – medium heat.

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Add blended paste.

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Add water, garam masala and salt. Stir to mix. Then bring it to boil at high flame.

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 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.

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 After 20 – 25 chicken is tender and cooked. If you take out the chicken piece and check.

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Add chopped coriander leaves and turn off the heat.

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Konkani chicken curry is ready.



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