Konkani Chicken Curry
March 22, 2015 Posted by Shweta Shanbhag
This dish has a very strong aroma and I always associate the aroma of this dish with Sunday afternoons.
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
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
- Make a fine paste by grinding together roughly chopped ingredients listed under for the green paste.
- 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.
- Clean and Marinate 1 kg chicken with green paste and salt for atleast an hour before cooking
- 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.
- Add 2 finely chopped tomatoes and saute it till mushy.
- 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.
- 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.
- Cook it for 10 more mins on a slow flame.
- Garnish with coriander leaves and serve with Pav (Bread) or Chapatis