A fragrant and creamy chicken curry from the Konkan coast of India. This authentic Goan recipe features a special blend of roasted spices and fresh coconut, creating a tangy, spicy, and deeply flavorful gravy that pairs perfectly with steamed rice or neer dosa.
Prep25 min
Cook40 min
Servings4
Serving size: 1 cup
460cal
46gprotein
18gcarbs
24g
Ingredients
750 g chicken (bone-in, curry cut)
1 medium onion (roughly chopped, for masala paste)
1 cup fresh coconut (grated)
1 inch ginger (peeled and roughly chopped)
6 cloves garlic cloves (peeled)
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
6 whole dried red chilies (Kashmiri or Byadgi variety recommended)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Aromatic, perfectly spiced Konkani Chicken Curry with fluffy Sannas – pure protein-packed comfort food!
This konkani dish is perfect for lunch. With 916.8699999999999 calories and 53.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp fenugreek seeds
0.5 tsp turmeric powder (divided)
1 tbsp tamarind paste
3 tbsp coconut oil
2 cup water (divided, use warm water for gravy)
1.5 tsp salt (divided, or to taste)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1/2 tsp of salt and 1/4 tsp of turmeric powder.
Mix thoroughly to ensure all pieces are evenly coated. Set aside to marinate for at least 15-20 minutes while you prepare the masala.
2
Dry Roast the Spices
Heat a small, heavy-bottomed pan over low-medium heat. Add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and dried red chilies.
Dry roast for 2-3 minutes, stirring constantly, until the spices become fragrant and turn a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a high-speed blender or grinder.
Add the grated coconut, roughly chopped onion, ginger, garlic, and tamarind paste.
Add about 1/2 cup of water and grind everything to a very smooth, fine paste. Scrape down the sides as needed and add a splash more water if required to facilitate grinding.
4
Prepare the Curry Base
Heat the coconut oil in a large pot or kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft, translucent, and lightly golden.
Add the ground masala paste and the remaining 1/4 tsp of turmeric powder. Cook for 8-10 minutes, stirring frequently, until the raw smell disappears, the paste thickens, and you see oil separating from the sides.
5
Cook the Chicken
Add the marinated chicken pieces to the pot. Stir well to coat the chicken with the masala and cook for 5-7 minutes, until the chicken is lightly seared on all sides.
Pour in 1.5 cups of warm water and the remaining 1 tsp of salt. Stir everything together, scraping any bits from the bottom of the pot.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.
Check the consistency of the gravy and add a little more warm water if it's too thick for your liking.
6
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the curry rest, covered, for 10 minutes to allow the flavors to meld beautifully.
Serve hot with steamed rice, neer dosa, or bhakri (sorghum flatbread).
Servings4
Serving size: 3 sannas
457cal
8gprotein
77gcarbs
14gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
