Konkani Chicken Curry

Name: Konkani Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken (bone-in pieces, cleaned); 1 cup coconut (fresh, grated); 2 pcs onion (medium, finely sliced); 1 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 4 pcs dried red chili (stems removed); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 1 tbsp tamarind (soaked in warm water for 10 minutes); 2 tbsp oil; 2 cup water (for grinding and curry); 0.5 tsp salt; 8 pcs curry leaves; 2 tbsp cilantro (chopped)

RATING

4.3/5(35)

TASTE SCORE

8/10

This coastal chicken curry is rich with fresh coconut, roasted spices, and a gentle tang from tamarind. It cooks into a smooth, aromatic gravy that tastes wonderful with rice, neer dosa, or soft chapati.

PREP

20m

COOK

35m

SERVES

1 KATORI

381 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Soak the tamarind and get the ingredients ready.
Soak the tamarind in a little warm water for 10 minutes. Slice the onion, chop the tomato, and keep the chicken, ginger, garlic, coconut, and whole spices ready.
roast · ~5 min
Roast the coconut and spices.
1.Heat a pan over low to medium heat.
2.Add grated coconut, dried red chili, coriander seeds, cumin seeds, and black peppercorns.
3.Roast until the coconut turns light golden and the spices smell fragrant, about 4 to 5 minutes.
4.Take the pan off the heat and let the mixture cool slightly.
TIPKeep the heat moderate so the coconut browns evenly and does not burn.
mix · ~3 min
Grind the masala.
Blend the roasted coconut mixture with ginger, garlic, soaked tamarind, and 1 cup water into a smooth, thick paste.
saute · ~10 min
Cook the onion base.
1.Heat oil in a kadai or deep pan over medium heat.
2.Add curry leaves and let them sizzle for a few seconds.
3.Add sliced onion and cook until soft and lightly golden, about 5 to 6 minutes.
4.Add chopped tomato and cook until soft and pulpy, about 3 to 4 minutes.
saute · ~4 min
Add the chicken and masala.
Add the chicken, ground masala, turmeric powder, and salt. Mix well so the chicken is coated, then cook for 3 to 4 minutes, stirring often.
simmer · ~20 min
Simmer the curry until the chicken is tender.
Pour in the remaining 1 cup water and bring the curry to a gentle simmer. Cover and cook for 18 to 20 minutes, stirring once or twice, until the chicken is cooked through and the gravy is rich and smooth.
TIPBone-in chicken gives the gravy better flavor and stays juicy during simmering.
garnish
Garnish with cilantro.
Sprinkle chopped cilantro over the hot curry and give it a final stir.
serve
Serve the curry hot.
Serve hot with rice, neer dosa, or chapati.

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 coconut just to light golden; deep browning can make the curry taste bitter.
2
Cool the roasted coconut-spice mix slightly before grinding so the masala stays smooth, not oily.
3
If the masala looks grainy, add a splash of water and blend longer for the classic silky Konkani gravy.
4
After adding the ground paste, cook it with the chicken for a few minutes before adding water to deepen the flavor.
5
Keep the curry at a gentle simmer, not a hard boil, so the coconut gravy does not split.
6
Tamarind strength varies, so taste near the end and add only a little extra if the curry needs more tang.
7
This curry tastes even better after 30 minutes of rest, when the coconut, tamarind, and spice flavors meld.