Agri Chicken Curry

Name: Agri Chicken Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 750 g chicken (bone-in, cut into medium curry pieces); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 0.75 cup fresh coconut (grated); 2 tbsp dry coconut (sliced or grated); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (small piece); 1 pcs bay leaf; 4 pcs dried red chili; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 2 tbsp oil; 0.5 tsp salt; 2 cup water (for gravy and grinding masala); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

9/10

A bold coastal Maharashtrian chicken curry with a deep, roasted coconut masala, warming spices, and a rich onion-tomato base. It has plenty of body, balanced heat, and the earthy character that makes Agri cooking so memorable.

PREP

20m

COOK

45m

SERVES

1 KATORI

473 cal

SERVINGS

METHOD · 9 STEPS

prep
Prepare the chicken and masala ingredients.
1.Wash the chicken pieces and drain well.
2.Slice the onions finely and chop the tomatoes.
3.Peel the garlic and chop the ginger.
4.Keep the whole spices, chilies, and coconut ready near the stove.
roast · ~7 min
Roast the coconut and whole spices.
1.Heat a heavy pan over medium heat.
2.Add fresh coconut and dry coconut and roast until lightly golden and nutty (4-5 min).
3.Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, bay leaf, and dried red chili.
4.Roast for 1-2 minutes more until fragrant, then switch off the heat.
TIPKeep the heat medium so the coconut turns evenly golden and does not taste bitter.
mix
Grind the Agri masala.
Cool the roasted mixture slightly, then grind it with ginger, garlic, and 0.5 cup water to a smooth, thick masala paste.
saute · ~15 min
Cook the onion base.
1.Heat oil in a deep pan over medium heat.
2.Add the sliced onions and cook until deep golden (8-10 min).
3.Add green chili and chopped tomatoes.
4.Cook until the tomatoes soften and the mixture turns jammy (4-5 min).
TIPWell-browned onions give this curry its dark color and deeper flavor.
saute · ~7 min
Cook the ground masala.
Add the ground masala paste, turmeric powder, and red chili powder. Cook on medium-low heat, stirring often, until the paste thickens, smells rich, and leaves a light sheen of oil, about 6-8 minutes.
saute · ~6 min
Coat the chicken in the masala.
Add the chicken pieces and salt. Mix well so every piece is coated, then cook for 5-6 minutes, stirring now and then, until the chicken starts to change color.
simmer · ~25 min
Simmer the curry until the chicken is tender.
Pour in the remaining 1.5 cups water and bring to a gentle boil. Cover and simmer on low heat for 20-25 minutes, until the chicken is fully cooked and the gravy is rich and slightly thick.
TIPStir once or twice during simmering so the coconut masala does not catch at the bottom.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Stir in the garam masala and chopped coriander leaves. Simmer uncovered for 2 minutes to bring everything together.
serve
Serve the Agri Chicken Curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the fresh and dry coconut only to a light golden color; dark brown coconut can make the curry bitter.
2
Let the roasted spice-coconut mix cool slightly before grinding so the paste turns smooth instead of oily.
3
Brown the onions deeply and evenly; pale onions will give a lighter, less robust Agri-style gravy.
4
Cook the ground masala until it looks glossy and thick before adding chicken, or the curry can taste raw.
5
Use bone-in chicken for the best body in the gravy; the bones enrich the simmering masala.
6
Keep the simmer gentle after adding water, since a hard boil can toughen the chicken and split the masala.
7
This curry tastes even better after 30 minutes of resting, when the coconut masala and spices settle into the chicken.