Скачать или смотреть konkani Style Chicken Ka Salan/कोकणी चिकन करी/Authentic Chicken Curry/Easy Chicken Curry

Konkani Style Chicken Curry Recipe
This recipe looks delicious! Here's a breakdown of the ingredients and steps for making Konkani Style Chicken Curry:

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Ingredients:
Chicken: 1 kg (approximately 2.2 lbs)
Onions: 3 medium, chopped (PS likely stands for "pieces")
Oil: ½ cup
Whole Spices:
Cinnamon: 2 inches
Green Cardamom: 6 pods
Black Peppercorns: ½ tablespoon
Bay Leaves: 2
Cloves: ½ tablespoon
Star Anise: 2 pods
Ground Spices:
Red Chilli Powder: 1 ½ tablespoons
Turmeric Powder: ¼ tablespoon
Garam Masala: ½ tablespoon
Tomatoes: 2 medium, chopped
Salt: To taste
Water: 1 glass of hot water
Garnish: Coriander leaves (fresh cilantro)
Second Step - Grinding Paste:
Garlic: 1 piece
Ginger: 1 ½ inch piece
Green Chillies: 6 (adjust based on your spice preference)
Coriander Leaves: A handful (fresh cilantro)
Third Step - Grinding Paste:
Coriander Seeds: 1 ½ tablespoon
Dry Coconut: 3 tablespoons (desiccated coconut)
Cumin Seeds: ½ tablespoon
Fennel Seeds: ½ tablespoon (Badi Saunf)
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Instructions:
Prepare the First Masala:
Wash and roughly chop garlic, ginger, and green chilies.
Wash coriander leaves.
Combine all ingredients in a mixer grinder and grind into a smooth paste.
Prepare the Second Masala:
Dry roast coriander seeds, dry coconut, cumin seeds, and fennel seeds in a pan for a few seconds until fragrant.
Grind the roasted spices into a fine paste using a mortar and pestle or a spice grinder.
Start Cooking:
Heat oil in a pot or pressure cooker.
Add whole garam masala and fry for a few seconds until fragrant.
Add chopped onions and cook until golden brown.
Add Chicken and Spices:
Add chicken pieces and cook for 1 minute, stirring well.
Add the ginger-garlic paste and cook for another 2 minutes.
Add Dry Spices and Tomatoes:
Add red chili powder, turmeric powder, and garam masala powder (1 tsp).
Mix well and cook for another 2 minutes.
Add chopped tomatoes and salt to taste.
Cook with Cover:
Cover the pot and cook for 5 minutes, allowing the tomatoes to soften.
Add Coconut Paste and Water:
Open the cover and check the consistency. Add the second masala paste (coconut paste) and a little water if needed.
Mix well and cook for 2 minutes.
Final Cooking and Garnish:
Add 1 cup of hot water and stir.
Cover the pot again and cook for 5 minutes or until the chicken is fully cooked through.
Open the cover, check the consistency, and adjust water if needed.
Garnish with fresh coriander leaves and serve