This straightforward curry is prepared in the manner typical of the Konkan region of India’s west coast, using chicken as the main ingredient. The flesh has a deeper, more gamey flavor when it is cooked with bone-in chicken, which is consistent with how this meal was historically made with free-range birds. This meal has a strong taste and a lot of heat thanks to the liberal use of spices including turmeric, coriander, cumin, and cinnamon. To ensure that all of the sauce is absorbed, serve it over white rice or with bhakris, a form of unleavened rice bread.
Ingredients for the marinade for the chicken:
- two teaspoons of ginger-garlic paste
- A half-teaspoon of ground turmeric
- 1/fourth cup of red chile powder
- Bone-in chicken drumsticks and thighs weighing 1 pound (450 grams), optionally sliced in half througthe bone with a cleaver
- Halal salt
Regarding the spice paste:
- 1 teaspoon sesame seeds, unroasted
- 1/4 cup cumin seeds
- Coriander seeds, 1 teaspoon
- 6 Kashmiri chilli chiles, dried
- Peppercorns, five
- one cinnamon stick
- (3) cloves
- two teaspoons freshly grated coconut
- Water, 1 cup (240 ml)
The Curry:
- 30 cc or 2 teaspoons of vegetable oil
- 3 green chilies, sliced
- three bay leaves
- 1 medium onion, diced finely
- White rice that is fluffy for serving
Instructions for Marinating Chicken:
-
Combine ginger-garlic paste, turmeric, 1 tablespoon of the red chile powder and salt as per taste in a small bowl. then mix it well and leave for 45 min for marinate it completely. Place aside.
-
Heat a cast iron skillet over high heat until it begins to smoke, then reduce the heat. Sesame seeds, cumin seeds, coriander seeds, Kashmiri chiles, peppercorns, cinnamon sticks, and cloves should be heated for around 15 seconds to unleash their scent while stirring continuously to prevent burning. Set alone for cooling.
-
When spices have cooled, combine them with coconut, 3 tablespoons (45ml) water, and an immersion blender or countertop blender to create a smooth paste. Place aside.
-
For the curry, heat the oil in a heavy-bottomed, covered pan until it shimmers, then reduce the heat. Add bay leaves and green chilies. Stir for about 15 min until aromatic. When the onion is tender but not yet brown, approximately 5 minutes, add it and continue stirring.
-
For approximately 10 minutes, add the spice paste and continue stirring until it is aromatic and the oil is floating on top. After stirring, add the chicken pieces that have been marinating. To thin out the mixture for more gravy, add the remaining water.
-
Add salt, give the saucepan a quick toss, and cover. heat to a medium setting. Cook the chicken until it is cooked, which takes approximately 15 minutes. Serve hot with fluffy white rice after lifting lid and stirring.
