Gavran chicken curry is a rustic Maharashtrian-style curry made with country chicken, fresh ground spices and slow cooking. The taste comes from roasting the masala properly and letting the chicken cook till it turns soft. The curry becomes rich and earthy and is usually eaten with bhakri or steamed rice.
Gavran chicken curry uses country chicken, which cooks slower but gives a deeper flavour, so the recipe follows a patient and steady method. The curry starts by roasting coconut, onions and spices, which are later ground into a fresh masala. This roasted base gives the curry its smoky, village-style taste. The chicken pieces cook in this masala for a long time, and they take in the flavours slowly.
The chicken needs time because country chicken is firmer than regular broiler chicken, and the cooking happens in layers. First the chicken absorbs the dry spices, then it absorbs the flavour of the ground masala, and finally it cooks in water till it becomes soft. Each stage builds more taste, and the curry becomes thicker as it simmers. The mixture looks simple at first but turns rich as the ingredients cook together.
The roasting and grinding of the masala play a big role in the final taste. The mixture of dried coconut, whole spices and onions gives the curry a warm aroma that feels very
Read MoreClean the chicken and cut it into medium pieces. Keep it aside while you prepare the masala so the chicken remains fresh and ready for cooking.
Heat oil in a pan and add the sliced onions. Cook until they turn light brown. Add the dry coconut and roast until it turns golden because this gives the curry its rustic flavour.
Add cloves, cinnamon, pepper, coriander seeds, cumin seeds and dry red chillies. Roast everything together for a few minutes so the spices release their aroma. Take the mixture off the heat and let it cool down.
Grind this roasted mix with a little water until it becomes a smooth paste. This masala paste forms the base of the curry, so try to grind it well.
Heat more oil in a deep pot and add ginger-garlic paste. Cook it for a minute till the raw smell fades. Add the chicken pieces and stir till they get coated with the ginger-garlic.
Add turmeric and red chilli powder and mix. Cook the chicken for a few minutes so the spices settle on the pieces. Add the tomato and let it soften.
Add the ground masala paste and mix it with the chicken. Cook this for some time so the chicken absorbs the masala flavour evenly.
Pour water according to how thick you want the curry. Cover the pot and let the chicken cook slowly till it becomes soft. Stir sometimes so nothing sticks to the bottom.
Once the chicken is cooked and the curry becomes smooth, add coriander on top. Let the curry rest for a few minutes before serving.
Country chicken has firmer meat and needs more time for the fibres to soften. Slow cooking helps it become tender without losing flavour.
Yes, you can use it, but the curry will taste lighter because broiler chicken cooks faster. The rustic flavour is stronger with country chicken.
The spices or coconut may have roasted too long. Keeping the flame low while roasting helps avoid this.
Yes, you can grind it a little ahead of time and keep it in the fridge. Bring it to room temperature before adding it to the curry.
Add warm water slowly and mix until the curry becomes smooth again. Thickening is normal because the masala is dense.
Yes, potatoes cook well with the chicken and take in the same flavour. Add them halfway so they do not break apart.
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