Nothing beats a bowl of aromatic chicken curry simmered in traditional coastal spices. This Konkan-style curry captures the warmth of home-cooked food — rich, flavorful, and irresistibly spiced — made effortless with Amrit Girnari Chicken Masala. Crafted from naturally roasted spices, it brings out the deep, earthy character of coastal cuisine without artificial colors or preservatives.
| Ingredient | Quantity |
|---|---|
| Chicken (bone-in or boneless) | 500 g |
| Amrit Girnari Chicken Masala | 2 tbsp |
| Onions (finely sliced) | 2 medium |
| Tomatoes (chopped) | 2 medium |
| Ginger-garlic paste | 1 tbsp |
| Fresh coconut (grated) | 2 tbsp |
| Curd (plain yogurt) | 2 tbsp |
| Turmeric powder | ¼ tsp |
| Red chili powder (optional, for extra heat) | ½ tsp |
| Oil or ghee | 3 tbsp |
| Fresh coriander leaves | For garnish |
| Salt | To taste |
| Water | As required |
Marinate the chicken: In a bowl, mix the chicken with curd, 1 tablespoon of Amrit Girnari Chicken Masala, and salt. Set aside for 20–30 minutes.
Cook the base: Heat oil or ghee in a pan. Add sliced onions and sauté until golden. Stir in ginger-garlic paste and cook until fragrant.
Add tomatoes & spices: Mix in chopped tomatoes, turmeric, and the remaining Amrit Girnari Chicken Masala. Cook until the tomatoes soften and the oil begins to separate.
Blend in coconut: Add grated coconut and mix well to deepen the flavor.
Combine & simmer: Add marinated chicken, stir well, and pour just enough water to cover. Cook covered on low heat until the chicken is tender and the gravy thickens.
Finish & serve: Adjust salt, garnish with fresh coriander, and serve hot with steamed rice or chapatis.
Pro Tip:
The secret to a truly authentic coastal flavor lies in the slow-roasted spice profile of Amrit Girnari Chicken Masala — no shortcuts, just the timeless essence of Konkan tradition in every bite.
