Konkani Chicken

Konkani Chicken is a Maharashtrian style gravy made from of dry coconut grated and roasted spices. That gives an superb taste to the chicken curry.

I have prepared Malvani masala. It is an incredible combination of India spices often used in the Konkan cuisine especially in the Malvan area. It is highly aromatic and used in most non-vegetarian curries.

This goes very well with steamed white rice/chapatti/

parota idl/dosa...

Ingredients

Chicken – ½ kg

Ginger Garlic Paste – 1 tsp

Chopped Onions – 1 cup

Tomato Puree – 1 cup

Sliced Green Chilli – 3

Turmeric Powder – ½ tsp

Chopped Coriander Leaves –few

Curry Leaves – few

Garam Masala – 1 tsp

Salt to taste

Crushed Pepper – 1 tsp

Konkani Masala

(For Dry Roast & Grind)

Coriander Seeds – 2 tsp

Dry Red Chilli – 6

Cumin Seeds – 1 tsp

Pepper Corn – 1 tsp

Grated Coconut – ¼ cup

Chopped Onions – ¼ cup

Oil – 1 tsp

(To Temper)

Bay Leaf – 1

Cinnamon Sticks – 2

Cloves – 3

Method

In a kadai, add coriander seeds, cumin seeds, red chilli, pepper corns and dry roast it on low flame for few min. Then add 1 tsp of oil and add grated coconut and chopped onions and saute it well. Let it cool down and grind it as paste and keep it aside.

Clean and wash the chicken and cut into medium sized pieces and keep it aside.

In a pan, heat oil and add the tempering ingredients which are under to temper and fry for few seconds. Now add chopped onions, green chilli, ginger garlic paste, chicken pieces with little salt and mix well.

Once it done, add tomato puree and ground masala. Add enough water then keep cook continuously. 
Then switch off the flame and garnish with chopped coriander leaves.