Coimbatore to Srinagar - Third Stop - Barshi - Konkan Chicken Recipe

It has been exciting, this virtual travel. As a result we have added a bunch of places that we should travel to and most importantly the foods we should enjoy. My idea of travelling is all about food. Staying in a all inclusive resort kind of crimps my food craving. Most of these resorts crater to a non native Western palate and the food gets to be kind of blah after the first day.

The best vacations are when we visit places and are able to eat at the local eateries, interact with locals and check out the small eateries which do native food best. So what I have learnt during our travels is eating in smaller places will teach you much about the local cusinie than the larger more posh ones.

Travelling across India should be fun for any food enthusiast. The focus of my dream trip will just be visiting places and eating local food, no trying to cram toursit attractions into the schedule. Travel leisurely and eat our way through all the places.

The recipe chosen was a chicken recipe and by doing a bit of research on the ingredients we decided on Konkan chicken. The bright vibrant colors of the curry with the roasted coconut was delicious. The ingredients seems elaborate but it is fairly simple process.

Recipe in pictures,

ingredients along with the roasted dry masala spices.
masala paste and cooked chicken.

Delicious!

Konkan Chicken Recipe
Preparation Time:20 minutes
Cooking Time:30 minutes
Ingredients

1. 2 lbs of chicken
2. 1/2 cup of finely diced onions
3. 2 tsp turmeric powder
4. 1/2 tbsp coriander powder
5. 1/2 tbsp kashmiri chili powder
6. handful of coriander leaves
7. salt to taste
8. 1 tbsp oil
Dry Roast Powder Masala
9. 1 tsp pepper corn
10. 2 tsp coriander seeds
11. 1/2 tsp cumin seeds
12. 1 tsp poppy seeds
13. a small piece of cinnamon sticks, few cloves, star anise, and cardamom
14. 3-4 red chilies
15. 2 tbsp coriander seed
Masala Paste
16. 1/4 cup chopped red onion
17. 5-6 garlic cloves
18. 1 inch ginger

Method

1. Cut, wash chicken and coat with turmeric and set aside.
2. In a saute pan, saute the ingredients other than coconut under the Dry Roast Powder Masala till they turn golden. Remove.
3. Lower the flame and saute the coconut till it is nice and golden brown but take care not to burn. Mix and set aside.
4. Cool and blend to a powder.
5. Now heat a tsp of oil in the pan and saute the onions till it translucent, followed by the ginger and garlic and saute them till they are golden brown. Cool and blend to a paste.
6. In a wide mouthed pan add a tbsp of oil, saute the onions and when translucen, add turmeric, coriander powder, kashmiri chili powder. Mix it well.
7. Add in the chicken and saute till the outer edges start turning brown.
8. Add half of the roasted and powdered masala powder, the blended onion, ginger, garlic paste. Mix well.
9. Add a cup of water and let it cook.
10. Once the chicken is almost cooked add the rest of the powdered masala powder.
11. Add coriander leaves and turn off the heat.

Got some of th best aromas when it was being cooked. Serve with rice or any Indian bread Like what you are reading? Subscribe!