Konkani Chicken Recipe

Konkani Chicken is an Indian chicken preparation with a zesty and mildly spiced masala gravy. Konkan cuisine finds its roots along the Western Ghats in the Konkan regions of Goa, Maharashtra, and even Karnataka. Also called Malvani cuisine, it incorporates a lot of signature spices and coconut in various forms.

Dominated by a lot of non-vegetarian and seafood recipes that fall more on the spicy side, Konkan cuisine also includes certain vegetarian dishes that are milder. The recipe below falls under the former category. Follow it to cook up a portion of delectable Konkani Chicken.

Images: brijdeepkaur

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Pressure Cooked Konkani Chicken

Tender chicken pieces in a mildly spiced Konkan gravy.

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Course

Main Dish, Meat

Cuisine

Indian

Prep Time

70 minutes

Cook Time

40 minutes

Servings

MetricUS Imperial

Ingredients

• 1 kg Chicken
• 4 medium onions finely chopped
• 2 tomatoes finely chopped
• A few sprig curry leave
• 2 tsp ginger garlic paste
• 1 tsp Sunflower Oil
• 1 tsp ghee
• salt to taste

For The Red Paste

• 7-8 peppercorns
• 4 Cloves
• 2 cinnamon stick
• 1 tsp shahi jeera
• 1 tsp coriander seeds
• 1 Cardamom
• 7-8 dry red chilies
• 1 tsp Khus khus poppy seeds
• 1 tsp fennel seeds
• 1 cup Grated coconut
• 4-5 garlic cloves
• 2 tbsp tsp tamarind paste
• pinch aof Turmeric

For The Green Paste

• 1 cup of coriander leaves with stalk
• Handful of mint leaves
• 2-3 Green chilies
• 1 ” ginger piece
• 5-6 garlic cloves

Course Main Dish, Meat Cuisine Indian Prep Time 70 minutes Cook Time 40 minutes Servings MetricUS Imperial Ingredients 1 kg Chicken 4 medium onions finely chopped 2 tomatoes finely chopped A few sprig curry leave 2 tsp ginger garlic paste 1 tsp Sunflower Oil 1 tsp ghee salt to taste For The Red Paste 7-8 peppercorns 4 Cloves 2 cinnamon stick 1 tsp shahi jeera 1 tsp coriander seeds 1 Cardamom 7-8 dry red chilies 1 tsp Khus khus poppy seeds 1 tsp fennel seeds 1 cup Grated coconut 4-5 garlic cloves 2 tbsp tsp tamarind paste pinch aof Turmeric For The Green Paste 1 cup of coriander leaves with stalk Handful of mint leaves 2-3 Green chilies 1 ” ginger piece 5-6 garlic cloves

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Instructions

1. Make the green paste by grinding the coriander leaves, mint leaves, ginger, garlic, and green chilies.
2. In a pan, dry roast the pepper, cloves, cinnamon, shahi jeera, coriander seeds, cardamom, dry red chilies, poppy seeds, fennel seeds, coconut, garlic, and tamarind.
3. Grind the roasted spices and tamarind paste with a little water to make the red paste. Keep aside.
4. Wash the chicken and marinate it for an hour with the green paste and a little salt.
5. Heat 1-teaspoon ghee and sunflower oil each in a pressure cooker and sauté the chopped onions and tomatoes till brown.
6. Add the marinated chicken to the cooker and mix well.
7. Add ½ cup of water and pressure cook for 1 whistle.
8. After the whistle, let the chicken simmer on low for 10 minutes.
9. Now add the red paste to the chicken and cook. Bring the chicken to a boil.
10. Cook for another 10 minutes on low heat.
11. Garnish with coriander leaves.
12. Serve with bun (pav), chapatis or rice.