Malvani Chicken Curry (Konkani-Coastal) --> 100th post

Malvani Chicken Curry (Konkani-Coastal)

Introduction: I am very happy to say that this is ma 100th post. Thanks for your support. Can we get into our 100th special???ok!!!!! Malvani Cuisnine originates from the Sindhudurg district in the Western Coast of India. Konkan Coast or the Western Coast has at least three distinct cooking style, Konkan style spreads from Raigad to Mangalore, Malvani Cuisine from Sindhudurg and Gomantak or Goan Cuisine that is from Goa.
We sourced this authentic Malvani recipe from Mrs.Sulabha Margaj, from Kankavli of Sidhudurg.

Preparation time 45 minutes
Cooking time 45 minutes
Serves: 4
Summary: Coconut based hot and spicy chicken curry that is served with rice based main course



Ingredients:
1 Whole chicken (about 800gms) cut into medium pieces
1 Coconut grated
4 Onions, 2 finely chopped, 2 quartered
1 Teaspoon red
1½ Teaspoons turmeric powder
2 Teaspoons garam masala powder
8 Green chillies chopped
2 Tablespoons each of ginger and garlic pastes
2 Tablespoons oil
Salt to taste
Instructions:
Marinate Chicken:
>Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes
>Make cuts on the chicken pieces
>Rub this mixture on to chicken pieces well
>Marinate for at least one hour
Making Masala Paste:
>Roast grated coconut in a little hot oil till light brown
>Transfer the roasted coconut to a flat surface and cool it
>Transfer roasted coconut into a food processor and grind it along with quartered onions to a paste
Cooking the Chicken:
>Heat oil in a heavy-bottomed pan
>Sauté chopped onions on medium heat till they are light brown in color
>Add the remaining chopped green chillies and little salt
>Add garam masala, red chilli powder, turmeric powder and fry for a few seconds
>Add the marinated chicken pieces
>Fry on medium level for about 7-10 minutes or till they are lightly browned
>Add the Onion-Coconut paste, salt and stir well
>Add 4 cups of hot water and bring to a boil
>Lid on and heat down
>Cook over the slow heat for about 25 minutes
>Check the seasoning and adjust salt
>Serve hot with Pulow, Jeera Rice or even with plain white rice