I am a maharashtrian, and my husband is a gujarati. So, for him and according to him all maharashtrians are coastal people, who live, eat and dress like them!
Every, once a while, I get requests of making ''my people's dish''. Hence, this curry.
You really can't go wrong with any coconut based curries. The coconut gives the gravy such a gorgeous rich, creamy, and a slightly sweet taste. Absolutely delicious!
Instead of chicken, you can also add boiled eggs to it and make it into an egg-curry.
Bon Appétit
Every, once a while, I get requests of making ''my people's dish''. Hence, this curry.
You really can't go wrong with any coconut based curries. The coconut gives the gravy such a gorgeous rich, creamy, and a slightly sweet taste. Absolutely delicious!
Instead of chicken, you can also add boiled eggs to it and make it into an egg-curry.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 25 - 30 Minutes 2 portions |
INGREDIENTS Chicken Oil Cumin Seeds Coriander Seeds Cloves Cinnamon Kashmiri Dry Red Chilli Bayleaf Turmeric Powder Red Chilli Powder Fresh Coconut Onion 1Tomato Jamarind Pulp Coriander Leaves Salt | QUANTITY 500 gms 1 tbsp 1 tbsp, roasted 1 tbsp, roasted 2 - 3, roasted 1 small piece, roasted 1, roasted 1 small 1/2 tsp 1 tsp 3 tbsp 1 large, puréed 1 medium, chopped 1 tsp 1/2 cup, chopped to taste |
RECIPE
Wash, clean and drain the chicken.
Roast the cumin - coriander seeds, cloves, cinnamon, bay leaf and kashmiri dry chilli. Make a fine powder.
Grind the onion and the coconut to a fine paste, mix the dry masala powder in it.
Heat oil in a pressure cooker, add half the red chilli powder (this would give the gravy a great red color), and the coconut - onion paste, cook well for atleast 5-7 minutes.
Add the turmeric and the remaining red chilli powder, sauté well. Add the chopped tomatoes and tamarind paste to this, and allow to cook till the oil separates.
Add the chicken pieces sauté for 1-2 minutes. Adjust the consistency of the gravy with water, season, and allow to cook, giving it 1-2 quick whistles in the pressure cooker.
Garnish with chopped coriander leaves.