Recipe: Maharashtrian Chicken Curry


By Pratibha Bhurke, Social Development Coordinator, MarketPlace – Mumbai


  • 4 Tablespoons vegetable oil
  • Grind to a paste in a mortar & pestle or processor the following:
    • 2 Tablespoons minced fresh ginger
    • 2 Tablespoons minced garlic
    • 2 Tablespoons minced fresh green chilis
    • 2 Tablespoons cilantro (coriander greens)
  • 1/2 teaspoon turmeric powder
  • 250 grams (1/2 lb.) chicken, cut into medium-sized pieces
  • 1/4 cup water
  • 1 teaspoon – cumin (jeera)
  • 1 teaspoon black pepper
  • Salt to taste)


In a medium size saucepan, heat 4 tablespoons oil over low heat.

Add to the hot oil  the ginger, garlic, green chili, and coriander paste.  Cook it over a low heat, stirring, for  2 minutes.

Add the turmeric powder and mix it well.

Add chicken pieces to pan.  Add water, cover with a lid, and  cook for five minutes

After 5 minutes add the cumin, black pepper and chopped tomato.  Mix well.

Cover the pan again and cook it for 20-25 minutes. Taste for seasoning and add salt as needed.

Once ready, serve the chicken pieces with the sauce covering them.   Eat with bread or nan.


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