Maharashtrian Chicken Curry Recipe

Maharashtrian Chicken Curry Recipe
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Coconut milk is used in the preparation of this spicy Maharashtrian Chicken Curry. The curry is prepared with a mélange of spices and then chicken pieces are added to it and allowed to cook on low flame. It is best served with hot steamed rice.
Maharashtrian Chicken Curry Recipe
Difficulty Average
Rating 8.0 / 10 (6 votes)
Recipe Type Non Veg.
  • 1 kg Chicken pieces
  • 2 large Onions, cut into quarters
  • 3 tbsp Fresh coconut, grated
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • 3 tbsp Vegetable oil
  • 1 Cup coconut milk
  • 2 Large tomatoes, finely chopped
  • 2 Green chilies, slit lengthwise (optional)
  • 2 Large potatoes, peeled and cut into 2 inch cubes
  • Salt to taste
  • Chopped fresh coriander, for garnish
How to make Maharashtrian Chicken Curry:
  • Put chopped onion, coconut powder, ginger, garlic and powdered spices into a food processor. Grind to a smooth paste.
  • Heat oil in a deep pan, on a medium flame.
  • Add the paste and fry till the oil begins to separate from the masala.
  • Now, add chicken and fry till the pieces turn opaque (whitish).
  • Add coconut milk, green chilies, salt and potatoes. Stir well.
  • Cook till the chicken and potatoes are done.
  • Now add chopped tomatoes and cook for 2-3 minutes.
  • Turn heat off and gently spoon curry into serving dish.
  • Garnish with chopped fresh coriander leaves.
  • Maharashtrian Chicken Curry is ready.