CHICKEN MASALA CURRY

A simple konkan style spicy chicken curry made with our everyday spices slow cooked in a thick coconut flavoured gravy to give it that exotic taste.

INGREDIENTS

• 1 kg chicken
• 2 large Onions (sliced)
• 2 Tomatoes (chopped)
• 3 Green Chillies (slit)
• 15 Curry leaves
• 1/2 cup Coconut (grated)
• 2 tbsp ginger - garlic paste
• 2 tbsp coriander powder
• 1 tbsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 5 tbsp mustard oil
• salt
• fresh corianer leaves

MAKE A PUREE OF:

• 1/2 cup coconut
• 1 tsp poppy seeds
• 2 inch cinnamon stick
• 1 tbsp fennel seeds (saunf)

STEPS

• Heat oil in a cooker, add the mustard oil and once it starts to smoke mildly, reduce the flame and add the onions, curry leaves and green chillies. Cook the onions till they turn golden and moist.

• Add the ginger - garlic paste and continue to saute on medium heat for 2 mins.
• Add all the spice powders, salt and the coconut puree mix. Cook for 5 mins. Add some water if the mixture is too dry.

• Add the tomatoes and cook for 10 minutes till the spices release the oil and tomatoes are soft.
• Drop in the chicken and toss it well in the spices. Let it cook for another 10 mins.

 

• Add 2 cups of water , place the lid on the cooker and pressure cook for upto 3 whistles on high flame.
• After 3 whistles, turn off the gas and let the pressure release naturally. Once the pressure is out garnish with coriander leaves and serve hot.