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Konkhani Chicken


Chicken (skinned and cut into pieces)
1 pound
Onion chopped (1 onion sliced thin, half rings)
Tomatoes – chopped
Ginger-garlic paste
1 tbsp
1 tbsp
Fresh shredded coconut
Dry masala
2 tbsp
to taste 

Dry masala:

Red chilli powder
5 ½ tbsp
Coriander – ground
1 tbsp
1 tbsp
1 tbsp
Garam masala
½ tbsp

Mix and stir in a pan on heat for about 2 minutes.

Clean the chicken pieces and coat them with ½ tbsp of dry masala, ½ tbsp of turmeric and some salt. In a pan, heat 2tbsp of oil and add sliced thin onions, ginger-garlic paste. When onions turn golden brown, add coconut and stir the fry carefully until the coconut becomes golden and crispy. Keep it aside to cool down. In the pan, heat remaining oil and add chopped onions and sauté the onions until translucent, then add chopped tomatoes to make gravy thick. Add rest of the turmeric and masala with some salt for taste into above gravy. Stir for 2 minutes and add the chicken pieces with sufficient water to cook. Add ½ tbsp of garam masala to the fried coconut and blend it to a fine paste using water. Once the chicken pieces are cooked, add the coconut paste to it and cook for another 5 minutes. Serve hot.