Konkani Curry with Yellow Rice

2/5 from 1 Customers

25 minutes

45 minutes


In stock

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To the south of Mumbai on the west coast of India lies the Konkani coast - a 720 km stretch of rugged, unspoilt coastline dotted with ruined palaces and coconut trees. Here we have a vibrant green chicken curry (hara murgh) cooked in the traditional Konkani way, with plenty of fresh green herbs and finished with yogurt. It's served with a yellow rice flavoured with mustard, cumin and a touch of chilli.


25 minutes

45 minutes





Medium Effort

Main Ingredient



Gluten Free

Gluten Free

Taste Profile

Meal Taste



Popular Style




Chicken Marinade: cumin, turmeric, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, curry leaf
Herb Blend: green chilli, chilli, coriander leaf, mint, green bell pepper
Rice Spices: brown MUSTARD, turmeric, cumin, mild chilli flakes

May contain traces of celery and sesame (Allergens are listed in CAPITALS)

  • 500g diced chicken (thighs are best)
  • 1 large onion
  • 2 cloves of garlic
  • Fresh ginger
  • 25g bunch of coriander
  • 25g bunch of mint
  • 25g desiccated coconut
  • 150g natural yogurt (full fat is best)
  • 300g basmati or standard long grain rice (not easy cook)
  • Large lidded pan
  • Blender
  • Medium saucepan
  • Mixing bowl

Product Rating (1):


Rice spices unpleasantly bitter. Spoiled the chicken curry which was nice

Karen Willmont View More

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