This is a recipe from my mom’s friend.I think this is a common curry cooked in many Konkani families. This curry gives me a homely feeling may be because like most of Konkani dishes this one is prepared with coconut just as many of the havyaka (which I am) dishes are. This stays dear to me for this curry is one my earliest memories of treading into unknown culinary waters.
What you need:
1 pound chicken – cleaned and washed (any other chicken meat than chicken breast is a best bet for this one)
For Curry Paste
2 large onions – roughly chopped
3 large tomatoes- roughly chopped
2 tablespoon coriander seeds
4-5 black peppers
1 inch cinnamon stick
1/3 cup grated coconut (fresh / frozen)*
5-6 whole dry red chilies (go with as much as your palate is comfortable)
4 modicum sized garlic cloves – – roughly chopped
1.5 inch long ginger piece – roughly chopped
Salt to taste
For second layer of the curry
1 large onion – finely diced
1 large tomato – finely diced
½ inch ginger thinly sliced
3/4 teas spoon Garam masala powder
3/4 tablespoon oil
How to make:
Grind all the ingredients in the curry paste together with no or as little as water to a fine paste.
Mix the chicken pieces with this paste.
Let the chicken marinate for about 1-2 hours in the fridge.
Cook the marinated chicken in a pressure cooker for about 2 whistles.
If you don’t have a pressure cooker handy, you can cook on stove top till the chicken cooks – this however will give a slightly different taste.
Now on to second layer of the curry
In a pan heat the oil.
Add the onions and fry till they turn pink.
Add the tomato and ginger and fry till it tomato becomes soft and is cooked.
Now add the cooked chicken let it simmer for 5 minutes.
Add garam masala powder and simmer for another couple of minutes.
This curry tatses great with plain dosas and rice
* Recipe calls for 1/3 – 1/2 cup of coconut. Since we all watch what we eat now, I use 1/4 cup and I feel it comes out almost same taste if we go easy on water while grinding.