No-Coconut Chicken Curry

A masala based spicy chicken curry that has a taste much closer to the Goan Xacuti , but does not make use of coconut. Tastes the best with hot rice!
  • Passive
    30 minutes
  • Prep
    25 minutes
  • Cook
    45 minutes
  • Servings
    6-8 people

Ingredients

For the Marination:-
  • 1 kilograms Chicken (medium pieces)
  • 2 tsp Salt
  • 1 tbsp Ginger garlic paste
  • Juice of 1 Lemon
  • 1 tsp turmeric powder
  • 1 1/2 tsp red chili powder
For the Masala Paste:-
  • 5 Dry Kashmiri chilies
  • 4 Byadagi red dry chilly
  • 2 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 2 1/2 tbsp Coriander seeds
  • 1 1/2 tsp Black Pepper Cons
  • 2 Cardamom
  • 6 cloves
  • 2 inch stick Cinnamon
  • Star Anise (use about 4 petals)
  • 3 medium sized Onion (roughly chopped)
  • 4 medium sized Tomatoes (roughly chopped)
  • 1 Green chili
  • 2 tbsp Tamarind (soak in 1/4 cup warm water )
  • Chopped coriander (as required)

Instructions

  • 1 Apply salt, lemon juice and ginger garlic paste to the chicken pieces (ingredients under 'For the Marination'). Keep aside for at least 15 minutes.
  • 2 Add rest of the ingredients (ingredients under 'For the Marination') , keep aside for at least another 15-20 minutes.
  • 3 Dry roast only the spices (ingredients under 'For the Masala Paste') on low flame till you get nice aroma from them. Keep aside to cool.
  • 4 In a vessel, add the oil and fry the onions till soft.
  • 5 Add tomatoes and green chili, cook till soft. Allow this onion - tomato mixture to cool.
  • 6 Grind the dry roasted spices along with the onion tomato and make a fine masala paste.
  • 7 In a vessel, add about 2 tbsp oil, fry the chicken for about 5 minutes. Add the masala paste. Add tamarind water.
  • 8 Cook till chicken is done.
  • 9 Add the coriander.
  • 10 Cook for another 2 minutes.
  • 11 Serve hot with rice! Enjoy!!!

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