Authentic Coastal Konkani Chicken Curry Recipe
I’ll confess something right off the bat – authentic Konkani chicken curry isn’t the prettiest dish you’ll ever make, but it’s absolutely one of the most soul-satisfying. This coastal Indian recipe relies on a symphony of roasted spices, fresh coconut, and that perfect balance of sweet and heat that’ll make you question why you’ve been settling for takeout. The best part? It’s surprisingly forgiving, which means even if you’re convinced you can’t cook Indian food, this recipe might just change your mind.
Why You’ll Love this Authentic Coastal Konkani Chicken Curry
Authenticity runs deep in this Konkani chicken curry, where layers of complex spice blends create something that’ll make your kitchen smell like the coastal kitchens of Karnataka and Goa.
I’m talking about those warm, toasted aromatics that somehow make you feel homesick for a place you’ve never been.
What sets this apart? The dual-paste technique. You’re not just throwing spices together and hoping for magic.
First comes the masala paste with those gorgeous Byadgi chilies, then the coconut paste that adds creamy richness without dairy. It’s methodical cooking that pays off in every single bite.
What Ingredients are in Authentic Coastal Konkani Chicken Curry?
The beauty of Konkani chicken curry lies in its ingredient list that reads like a spice merchant’s love letter. You’re looking at two distinct pastes that work together, plus the supporting cast that brings everything home. This isn’t one of those recipes where you can wing it with whatever’s lurking in your pantry.
Getting your hands on the right ingredients makes all the difference here. Byadgi or Kashmiri chilies aren’t just pretty faces, they’re the soul of that deep, rich color without setting your mouth on fire. Fresh coconut beats the bagged stuff every single time, and bone-in chicken gives you flavor that boneless pieces simply can’t match.
For the Chicken:
- 850g skinless chicken on bone, cut into medium pieces
- 3 chopped onions
- 10 curry leaves
- 1½ tablespoons vegetable oil
- 1 tablespoon ghee
- ½ teaspoon garam masala
- Salt to taste
For the Masala Paste:
- 12 Byadgi or Kashmiri red chilies
- 3 tablespoons coriander seeds
- 6 garlic cloves
- ½ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- ½ teaspoon aniseed
- 10 black peppercorns
- 1½ inch piece cinnamon
- 4-5 cloves
- 4 peeled green cardamom pods
- Walnut-sized piece of tamarind
For the Coconut Paste:
- 8-9 tablespoons grated fresh coconut
- 1 teaspoon cumin seeds
Ingredient Notes and Considerations
Those Byadgi chilies can be tricky to find outside Indian grocery stores, but Kashmiri chilies work beautifully as substitutes. Both give you that gorgeous crimson color without the heat level of cayenne. If you’re stuck with regular dried chilies, use fewer and maybe add some paprika for color.
Fresh curry leaves make a world of difference compared to dried ones, which taste like sadness in leaf form. Many Indian grocers sell fresh curry leaves, and they freeze surprisingly well. Just toss the whole sprig in the freezer, stems and all.
The tamarind should be the paste-like kind, not the hard blocks that feel like you’re chiseling off pieces of tree bark. That walnut-sized amount translates to about a tablespoon of tamarind paste. If you only have the block form, soak a piece in warm water, then mash and strain it.
Bone-in chicken thighs work best here, giving you that rich, gelatinous cooking liquid that makes the curry sing. Drumsticks work too, though you might want to score them so the flavors penetrate better. Boneless chicken will work in a pinch, but you’ll miss some of that deep, meaty flavor that makes this curry special.
How to Make this Authentic Coastal Konkani Chicken Curry
Making this Konkani chicken curry feels like conducting a small orchestra where timing matters, but don’t let that scare you off. The process breaks down into three main acts: building your masala paste, creating that silky coconut paste, and bringing everything together with the chicken.
Getting Your Pastes Ready
Start with the masala paste because it’s the foundation of everything good that’s about to happen. Take those 12 Byadgi or Kashmiri red chilies along with the 3 tablespoons of coriander seeds, 1 teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ½ teaspoon aniseed, 10 black peppercorns, that 1½ inch piece of cinnamon, 4-5 cloves, and 4 peeled green cardamom pods into a dry pan.
Roast them over medium heat until they smell divine and the chilies puff up slightly, maybe three to four minutes.
Let everything cool down completely, then grind it all up with the 6 garlic cloves, ½ teaspoon turmeric powder, and that walnut-sized piece of tamarind. You want a smooth paste here, so add water a tablespoon at a time until you get something that looks like thick, rusty-red paint. This might take a few minutes in your grinder, and that’s perfectly normal.
The coconut paste comes next, and it’s revitalizingly simple after all that spice grinding. Dry roast 1 teaspoon of cumin seeds until they smell nutty, then grind them with 8-9 tablespoons of grated fresh coconut.
Add just enough water to make a smooth, creamy paste that reminds you of thick coconut milk.
Building the Curry Base
Heat 1½ tablespoons of vegetable oil with 1 tablespoon of ghee in your cooking pot. When the ghee melts and starts shimmering, toss in those 3 chopped onions along with 10 curry leaves.
The curry leaves will splutter and pop like tiny fireworks, which means you’re doing this right.
Cook the onions until they turn golden brown and smell sweet, stirring occasionally so they don’t burn. This takes longer than you think it should, maybe eight to ten minutes, but don’t rush it. Those onions are building the flavor foundation for your entire curry.
Add your masala paste to the golden onions and cook it down until the oil starts separating from the mixture. You’ll see little pools of reddish oil forming around the edges, and the whole thing will smell intensely aromatic.
This usually takes about five minutes of steady stirring.
Bringing It All Together
Stir in your coconut paste and let it cook for another 5 minutes, stirring frequently so nothing sticks to the bottom. The mixture should look creamy and rich, with that beautiful rust-orange color from the chilies and coconut working together.
Now comes the main event. Add your 850g of chicken pieces, stirring to coat every piece with that gorgeous paste you’ve been building.
Season with salt to taste and ½ teaspoon of garam masala, then let everything simmer together.
The chicken will release its juices as it cooks, creating a natural sauce that thickens beautifully with your pastes. Cover the pot and let it bubble gently for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
You’ll know it’s done when the chicken pulls away easily from the bone and the sauce has thickened to coat the back of a spoon.
Taste and adjust your salt and garam masala as needed. Some people like a bit more tang, so feel free to add a squeeze of lime juice at the end if that’s your thing.
Authentic Coastal Konkani Chicken Curry Substitutions and Variations
While this Konkani chicken curry recipe holds centuries of coastal tradition, you don’t need to abandon ship if your spice cabinet looks nothing like a South Indian market.
Can’t find Byadgi chilies? Regular red chilies work fine, though you’ll miss that gorgeous crimson color. No fresh coconut? Frozen grated coconut saves the day. I’d even forgive you for using coconut milk powder in desperate times.
Swap chicken thighs for drumsticks, or go boneless if you’re feeling fancy. No tamarind? Lemon juice adds tang, just use half the amount. The curry gods won’t strike you down for these practical substitutions.
What to Serve with Authentic Coastal Konkani Chicken Curry
Naan bread might seem like the obvious choice, but you’d be missing the entire coastal experience.
I always reach for steamed rice first – it’s what this curry was born to embrace. Those complex, coconut-rich flavors need something neutral to shine against.
Sannas, those pillowy Goan steamed rice cakes, are absolute perfection if you can find them. They soak up every drop of that gorgeous sauce.
Plain basmati works beautifully too, though I prefer the short-grain varieties that coastal families traditionally use.
A simple cucumber salad cuts through the richness perfectly, balancing each spoonful.
Final Thoughts
This curry represents everything I love about coastal cooking – layers of flavor that build complexity without overwhelming your palate.
It’s fragrant, rich, and surprisingly forgiving.
Don’t stress if your spice measurements aren’t perfect. Konkani cooking thrives on intuition, not rigid precision.
Trust your nose when roasting those spices – they’ll tell you when they’re ready.
This recipe connects you to generations of coastal cooks who understood that good food doesn’t need fancy tricks.
Just quality ingredients, patience, and a willingness to let flavors develop naturally.
That’s the real magic here.
Konkani Chicken Curry
Ingredients
Main Ingredients
- 850 g skinless chicken on bone cut into medium pieces
- 3 onions chopped
- 10 curry leaves
- 1½ tbsp vegetable oil
- 1 tbsp ghee
- ½ tsp garam masala
- Salt to taste
Masala Paste
- 12 Byadgi or Kashmiri red chillies
- 3 tbsp coriander seeds
- 6 garlic cloves
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds
- ½ tsp aniseed
- 10 black peppercorns
- 1½ inch cinnamon piece
- 4-5 cloves
- 4 green cardamom pods peeled
- Walnut-sized tamarind
Coconut Paste
- 8-9 tbsp grated fresh coconut
- 1 tsp cumin seeds
Instructions
- Dry roast all masala paste ingredients except tamarind in a pan over medium heat until fragrant and lightly colored.
- Grind the roasted spices with tamarind and a little water to form a smooth paste.
- In the same pan, roast 1 tsp cumin seeds until aromatic, then grind with grated coconut to make coconut paste.
- Heat vegetable oil and ghee in a heavy-bottomed pot over medium heat.
- Add chopped onions and curry leaves, sauté until onions turn golden brown.
- Add the masala paste and cook, stirring continuously, until oil begins to separate from the mixture.
- Mix in the coconut paste and cook for 5 minutes, stirring regularly.
- Add chicken pieces, salt, and garam masala, mixing well to coat chicken with the paste.
- Cover and simmer for 20-25 minutes until chicken is cooked through and tender.
- Adjust seasoning and serve hot with rice or bread.
Notes
Nutrition
Frequently Asked Questions
Can I Use Frozen Chicken Instead of Fresh Chicken for This Recipe?
I’d recommend thawing frozen chicken completely before using it in this recipe. Frozen chicken won’t absorb the masala flavors properly and will release excess water, diluting your curry’s rich taste.
How Long Can I Store Leftover Konkani Chicken Curry in the Refrigerator?
I’d store your leftover Konkani chicken curry in the refrigerator for up to three days. I recommend using airtight containers to maintain freshness and reheating thoroughly before serving again.
What’s the Difference Between Byadgi and Kashmiri Red Chillies in This Curry?
I’ll explain the key differences between these chillies. Byadgi chillies provide deeper red color with mild heat, while Kashmiri chillies offer vibrant color but gentler spice, making both excellent choices for this curry.
Can I Make the Masala Paste Ahead of Time and Store It?
I’d recommend making the masala paste up to three days ahead and refrigerating it. The flavors actually develop and deepen over time, making your curry even more flavorful when you’re ready to cook.
Is There a Way to Reduce the Spice Level Without Changing Flavors?
I’d reduce the Byadgi or Kashmiri red chillies from 12 to 6-8 pieces and remove the black peppercorns entirely. You’ll maintain the authentic flavor profile while greatly cutting the heat level.