Konkani Chicken Curry

This aromatic coastal chicken curry brings together layers of roasted spices, fresh coconut, and tender chicken in a rich, flavorful sauce. A traditional recipe that captures the essence of Konkani coastal cooking with its perfect balance of heat, sweetness, and complexity.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings:

Calories: 285kcal

Equipment

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

Use Byadgi or Kashmiri red chillies for authentic color and mild heat - they're less spicy than regular red chillies

Fresh coconut is essential for the best flavor, but frozen grated coconut can be substituted if needed

Don't skip the dry roasting step as it develops deep, complex flavors in the spices

The curry tastes even better the next day as flavors meld together - store refrigerated for up to 3 days

For a richer curry, add a splash of coconut milk in the final 5 minutes of cooking

Adjust the number of red chillies based on your heat preference

Tamarind adds essential tanginess - don't substitute with lemon or vinegar as the flavor profile will change

Nutrition