Konkani Chicken Curry

1. 1
   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.

2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   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.

6. 6
   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.
7. 7
   garnish

   Garnish with cilantro.

   Sprinkle chopped cilantro over the hot curry and give it a final stir.

8. 8
   serve

   Serve the curry hot.

   Serve hot with rice, neer dosa, or chapati.

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