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)
622 Calories
34g Fat
31g Carbs
49g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 622
% Daily Value*
Total Fat 34g 43%
Saturated Fat 13g 65%
Cholesterol 198mg 66%
Sodium 357mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 49g
Vitamin C 21mg 107%
Calcium 77mg 6%
Iron 5mg 28%
Potassium 1306mg 28%
*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.


  • 2 1/4 pounds (1 kilogram) chicken pieces, your choice, skin removed

  • 2 large onions, cut into quarters

  • 3 tablespoons coconut powder, or grated fresh coconut

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • 3 tablespoons vegetable oil, canola oil, or sunflower oil

  • 1 cup coconut milk

  • 2 green chiles, 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 chiles (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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