Konkani Chicken Curry

March 22, 2015 Posted by

Rich Coconut Based chicken curry with Indian SpicesThis dish is like the Konkani equivalent of Sunday Chicken Roast. We grew up eating this tasty chicken curry prepared with all the traditional Konkani spices on most Sundays, accompanied by Sol Kadi and Fish Fry . Though chicken is not part of our staple diet, somehow this curry is prepared in this same way in most Konkani households. I always wonder how and when this dish entered into our traditional recipes.
This dish has a very strong aroma and I always associate the aroma of this dish with Sunday afternoons.
Here is my mom’s recipe perfected over the years. This dish has all the ingredients that go well with chicken and I have never gone wrong with this one.


Chicken – 1 kg

4 medium Sized Onions – finely chopped

Tomato  – 2 finely chopped

Coriander leaves -1 bunch

Ginger-garlic paste 2 tea spoons

Sun flower Oil



Brown Masala

Pepper 7-8

Cloves 4

Cinnamon  – 2 inch

Shahi jeera – 1 tsp

Coriander seeds – 1 tsp

Cardamom (Elaichi) – 1

Red chillies (Bedgi)- 7-8

Poppy Seeds(Khus Khus) 1 tsp

Fennel seeds (Saunf)- 1 tsp

Coconut  – 1 cup

4-5 cloves of garlic

pinch of haldi

Tamarind – lemon sized ball


For the Green Paste

1 cup of coriander leaves with stalk

Handful of mint leaves

2-3 green chillies

1 inch ginger piece

5-6 cloves of garlic

  1. Make a fine paste by grinding together roughly chopped ingredients listed under for the green paste.
  2. Take a pan and dry roast all the ingredients under Brown Masala except the tamarind. Take care not to burn the spices. When the spices leave out a good aroma, cool it and then grind it to fine paste with tamarind and water. Keep this red masala aside.
  3. Clean and Marinate 1 kg chicken with green paste and salt for atleast an hour before cooking
  4. Take a pressure cooker and add 1 tsp sunflower oil and 1 tsp to it. When the oil is hot, add the finely chopped onions and saute it till brown.
  5. Add 2 finely chopped tomatoes and saute it till mushy.
  6. Add the marinated chicken to the cooker and mix well.Add 1/2 cup of water and pressure cook it for 1 whistle. After the whistle, just simmer on low gas for 10 mins. Be careful here to not overcook the chicken. If you are unsure about using a pressure cooker, you can just cover and cook it till the chicken is almost (80%) cooked.
  7. Now add the brown masala to the chicken and cook it for good boil. You can add some dried Sol for additional color and sourness.
  8. Cook it for 10 more mins on a slow flame.
  9. Garnish with coriander leaves and serve with Pav (Bread) or Chapatis

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One thought on “Konkani Chicken Curry”

  1. Kavita Desai says:

    Wow Shweta, Exactly the recipe I was looking for.
    Its authentic karwari !!!
    And the curry tastes just like Mom’s .
    Thanks A LOT.

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