Sandwiched between the Arabian Sea in the west and stepped Sahyadri Hills in the east, Konkan is blessed with astounding natural beauty. Its coastal strip has hidden away some of the most pristine beaches of India. Even though, today, Goa is overly crowded, it still has some untouched shoreline along its northern boundary, and is worth giving a visit.
Over 900 km long, narrow strip that stretches from Thane in Maharashtra to Mangalore in Karnataka, the area is also a part of one among the eight “Hottest Hotspots” of biological diversity in the world and a UNESCO World Heritage Site. The regional’s historical riches are clearly evident in Panjim, Old Goa, Sindhudurg, and Gokarna. But equally delightful are Konkani cuisines that draw a typical taste from coconut, fresh herbs and hot spices grown in the backyard of almost every home. A few years back, I stayed in quaint beach village in Karwar District of Karnataka for couple of days, and I must stay I still have to find food as fresh as I had from the kitchen of a three-room resort overlooking a calm and quiet Arabian Sea. Though fish are popular among the Konkanies, chicken is getting more and more popular these days. Non-vegetarian cuisine usually has a coconut and onion base with hot spices. Konkani Chicken is a perfect example. But they are simple to cook and ingredients are easily available in all grocery shops. Let us find out how you can prepare this wonderful dish with a little preparation.
1 Chicken Cut into Medium Pieces (800gms to 1Kg)
1 small Coconut Grated
2 Onions, Chopped
2 Onions for Paste
1 Teaspoon Red Chilli Powder
1½ Teaspoons Turmeric powder
2 Teaspoons Garam Masala Powder
8 Green Chillies Chopped
2 Tablespoons Ginger Paste
3 Tablespoons Garlic Pastes
3 Tablespoons Mustard Oil
Salt to Taste
Grind 4 green chillies to a paste. Marinate chicken pieces with ginger, garlic and chillies pastes and keep chicken pieces in refrigerator for an hour.
Roast grated coconut in a little hot oil till light brown and then grind it along with two onions.
Heat the oil in a Kadhai/wok. Sauté chopped onions on medium heat till they are light brown in colour. Then add the remaining chopped green chillies and a little salt. Add Garam Masala, red chilli powder, turmeric powder and sauté for a minute. Add the marinated chicken pieces and fry on low flame for about 10 minutes. Add Onion-Coconut paste, salt and stir well. Add 4-5 cups of hot water and bring to a boil. Then cover and cook for 35-40 minutes till chicken is tender. Serve it with plain rice or polau.