Maharashtrian Chicken Curry Recipe

Maharashtrian Chicken Curry Recipe

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
639 Calories
40g Fat
21g Carbs
48g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 639
% Daily Value*
Total Fat 40g 52%
Saturated Fat 16g 81%
Cholesterol 142mg 47%
Sodium 263mg 11%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 14%
Protein 48g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The state of Maharashtra is located in the western region of India, and its capital is Mumbai. The cuisine of Maharashtra spans from mild to spicy, and this curry is made with the trademark coconut milk used in lots of Maharashtrian cooking. 

Like many Indian recipes, this one starts with making a masala. A masala is a mixture of Indian spices often combined with onion then ground into a paste. This paste is then "fried" in oil to enhance all of the seasonings' flavors.

This chicken curry is ideally spooned over rice. Serve with a green salad or a simple vegetable side dish for a complete meal.

Ingredients

  • 2 1/4 lbs. (1 kg.) chicken pieces of your choice, skin removed
  • 2 large onions, cut into quarters
  • 3 tbsp. coconut powder or freshly grated coconut
  • 1 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 2 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala
  • 3 tbsp. vegetable, canola or sunflower oil
  • 1 cup coconut milk
  • 2 green chillies, slit lengthwise (optional)
  • 2 large potatoes, peeled and cut into 2-inch cubes
  • Salt to taste
  • 2 large tomatoes, chopped fine

Steps to Make It

  1. Gather the ingredients.

    Maharashtrian Chicken Curry ingredients

    The Spruce / Eric Kleinberg

  2. Place pieces of chicken in a large bowl and set aside.

    Place pieces of chicken in a large bowl

    The Spruce / Eric Kleinberg

  3. Put the quartered onion, coconut powder, ginger, garlic pastes, and powdered spices into a food processor and grind into a smooth paste using small amounts of water if necessary.

    curry in a food processor

    The Spruce / Eric Kleinberg

  4. Heat the oil in a deep pan over a medium heat. Add the paste to the hot oil and fry until the oil begins to separate from the masala (spice-onion paste). Stir frequently to prevent the masala from burning.

    curry mixture cooking in a pot

    The Spruce / Eric Kleinberg

  5. Add the chicken and fry until pieces turn opaque white, about 8 minutes.

    chicken and curry mixture cooking in a pot

    The Spruce / Eric Kleinberg

  6. Add coconut milk, green chilies (if using) and potatoes. Season with salt to taste. Stir well.

    coconut milk, potatoes, and chilies cooking in a pot with the chicken mixture

    The Spruce / Eric Kleinberg

  7. Cook until the chicken and potatoes are done, about 15 minutes. This dish should have a medium-thick gravy; if it is too thick add a small amount of warm water and cook for a few minutes. If gravy is too thin, boil to thicken.

    curry cooking in the pot

    The Spruce / Eric Kleinberg

  8. Add chopped tomatoes and cook for 2 to 3 minutes.

    add tomatoes to the curry mixture in the pot

    The Spruce / Eric Kleinberg

  9. Turn heat off and gently spoon curry into a serving dish. Garnish with chopped fresh coriander leaves and serve with rice and a green salad or a simple vegetable side dish.

    Maharashtrian Chicken Curry served with rice

    The Spruce / Eric Kleinberg

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