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.
Pressure Cooked Konkani Chicken
Tender chicken pieces in a mildly spiced Konkan gravy.
Make the green paste by grinding the coriander leaves, mint leaves, ginger, garlic, and green chilies.
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.
Grind the roasted spices and tamarind paste with a little water to make the red paste. Keep aside.
Wash the chicken and marinate it for an hour with the green paste and a little salt.
Heat 1-teaspoon ghee and sunflower oil each in a pressure cooker and sauté the chopped onions and tomatoes till brown.
Add the marinated chicken to the cooker and mix well.
Add ½ cup of water and pressure cook for 1 whistle.
After the whistle, let the chicken simmer on low for 10 minutes.
Now add the red paste to the chicken and cook. Bring the chicken to a boil.
Cook for another 10 minutes on low heat.
Garnish with coriander leaves.
Serve with bun (pav), chapatis or rice.