Learn How To Make Karwar Style Chicken Gravy, a Karwari Chicken Curry Recipe from Chef Smita Deo only on Get Curried. Make this delicious, Chicken Recipe, at your home and share your experience with us in the comments section below.
Ingredients:-
1 kg chicken
1 cup fresh coconut, grated
2 large onions, sliced
1 tsp. Caraway seeds
1 tbsp. Poppy seeds
10 peppers
10 cloves
1-2 bay leaves
1” cinnamon
Small piece of nutmeg
15 dry red chillies (Bedgi variety, if available)
2 tbsp. dry coriander seeds
10 pods of garlic
3 tbsp. Oil
2 small onions, finely chopped
Method:-
1. Roast the chillies, coriander seeds and the garlic with a little oil for 2 minutes and once it cools down grind it to a fine paste.
2. Apply this paste to the chicken and marinate for at least half an hour.
3. Roast the coconut and onion in the same pan with little oil until light brown in colour.
4. Roast the rest of the spices gently till they release their aroma, cool down to room temperature and grind to a fine paste along with the roasted coconut and onions.
5. Heat oil in a vessel, add the finely chopped onions and sauté till they turn translucent.
6. Add the marinated chicken and fry for 5 minutes until the oils are released.
7. Add the ground coconut-onion paste, and sauté for 3-4 minutes until the chicken, the coconut onion masala and the spices come together.
8. Add 1 litre of water, salt, cover and cook on a slow flame till the chicken is cooked. The consistency of this gravy can be made to your liking but do not make the curry too runny as it will loose its flavour.
9. Serve piping hot with Bhakari or Amboli.
HAPPY COOKING!!!
Ingredients:-
1 kg chicken
1 cup fresh coconut, grated
2 large onions, sliced
1 tsp. Caraway seeds
1 tbsp. Poppy seeds
10 peppers
10 cloves
1-2 bay leaves
1” cinnamon
Small piece of nutmeg
15 dry red chillies (Bedgi variety, if available)
2 tbsp. dry coriander seeds
10 pods of garlic
3 tbsp. Oil
2 small onions, finely chopped
Method:-
1. Roast the chillies, coriander seeds and the garlic with a little oil for 2 minutes and once it cools down grind it to a fine paste.
2. Apply this paste to the chicken and marinate for at least half an hour.
3. Roast the coconut and onion in the same pan with little oil until light brown in colour.
4. Roast the rest of the spices gently till they release their aroma, cool down to room temperature and grind to a fine paste along with the roasted coconut and onions.
5. Heat oil in a vessel, add the finely chopped onions and sauté till they turn translucent.
6. Add the marinated chicken and fry for 5 minutes until the oils are released.
7. Add the ground coconut-onion paste, and sauté for 3-4 minutes until the chicken, the coconut onion masala and the spices come together.
8. Add 1 litre of water, salt, cover and cook on a slow flame till the chicken is cooked. The consistency of this gravy can be made to your liking but do not make the curry too runny as it will loose its flavour.
9. Serve piping hot with Bhakari or Amboli.
HAPPY COOKING!!!
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Lifestyle