Konkani Chicken Curry

This dish is like the western concept of Sunday Roast for my family. We grew up eating this tasty chicken curry prepared with all the traditional Konkani spices on most Sundays, accompanied by Sol Kadi and Fish Fry . Though chicken is not part of our staple diet, somehow this curry is prepared in this same way in most Konkani households. I always wonder how and when this dish entered into our traditional recipes.
This dish has a very strong aroma and I somehow associate the aroma of this dish with Sunday afternoons :)

Here is my mom's recipe perfected over the years. This dish has all the ingredients that go well with chicken and I have never gone wrong with this one. 

Traditional Konkani chicken curry

  • Chicken - 1 kg
  • 4 medium Sized Onions - finely chopped
  • Tomato  - 2 finely chopped
  • Coriander leaves -1 bunch
  • Ginger-garlic paste 2 tea spn
  • Sun flower Oil 
  • Ghee
  • Salt

Brown Masala
  • Pepper 7-8
  • Cloves 4
  • Cinnamon  - 2 inch
  • Shahi jeera - 1 tsp
  • Coriander seeds - 1 tsp
  • Cardamom (Elaichi) - 1
  • Red chillies (Bedgi)- 7-8
  • Poppy Seeds(Khus Khus) 1 tsp
  • Fennel seeds (Saunf)- 1 tsp
  • Coconut  - 1 cup
  • 4-5 cloves of garlic
  • pinch of haldi
  • Tamarind - lemon sized ball

For the Green Paste
  • 1 cup of coriander leaves with stalk
  • handful of mint leaves
  • 2-3 green chillies
  • 1 inch ginger piece
  • 5-6 cloves of garlic

  1. Make a fine paste by grinding together roughly chopped ingredients listed under for the green paste.
  2. Take a pan and dry roast all the ingredients under Red Masala except the tamarind. Take care not to burn the spices. When the spices leave out a good aroma, cool it and then grind it to fine paste with tamarind and water. Keep this red masala aside.
  3. Clean and Marinate 1 kg chicken with green paste and salt for atleast an hour before cooking
  4. Take a pressure cooker and add 1 tsp sunflower oil and 1 tsp to it. When the oil is hot, add the finely chopped onions and saute it till brown.
  5. Add 2 finely chopped tomatoes and saute it till mushy.
  6. Add the marinated chicken to the cooker and mix well.Add 1/2 cup of water and pressure cook it for 1 whistle and then simmer on low for another 10 mins. Be careful here to not overcook the chicken. If you are unsure about using a pressure cooker, you can just cover and cook it till the chicken is almost (80%) cooked.
  7. Now add the brown masala to the chicken and cook it for good boil. You can add some dried Sol for additional color and sourness.
  8. Cook it for 10 more mins on a slow flame.Adjust the salt and water according to taste.
  9. Garnish with coriander leaves and serve with Pav (Bread) or Chapatis


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