Konkani Chicken Curry with Jowar Bhakri

Instructions

1. 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. 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. 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. 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. 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. 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).