Main Course
Chicken Curry with Palm Heart: A Coastal Konkan Curry
Original name: Chicken Curry with Palm Heart
About this dish
This chicken curry with palm heart is a vibrant, coastal Konkan-style dish where tender chicken simmers in a fiery coconut-based gravy with slices of hearts of palm. Palm hearts, known as 'pecan' or 'palm cabbage', are harvested from the core of certain palm trees and have a delicate, artichoke-like texture that soaks up the spice beautifully.
The curry balances heat from dried red chilies and black pepper with the subtle sweetness of coconut and palm heart, creating a deeply satisfying meal. It's a one-pot dish that's weeknight-friendly yet impressive enough for a weekend gathering.
Ingredients
UK and US measurements are both included for every recipe.
Chicken thighs, bone-in, skinless
protein800 g
Imperial measurement: 1.75 lb
Palm hearts, sliced
vegetable400 g
Imperial measurement: 14 oz can
Fresh coconut, grated
fruit1 cup
Dried red chilies
spice8
Coriander seeds
spice2 tsp
Cumin seeds
spice1 tsp
Black peppercorns
spice1 tsp
Fenugreek seeds
spice1/2 tsp
Turmeric powder
spice1/2 tsp
Onion, finely chopped
vegetable1 large
Tomato, chopped
vegetable1 medium
Ginger-garlic paste
other1 tbsp
Tamarind paste
other1 tbsp
Coconut oil
fat2 tbsp
Curry leaves
herb1 sprig
Salt
seasoningto taste
Water
liquid2 cups
Method
Prepare the spice paste
5 minutesIn a dry skillet over medium heat, toast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds until fragrant, about 1-2 minutes. Be careful not to burn them. Transfer to a blender, add the grated coconut, turmeric powder, and 1/2 cup of water. Blend to a smooth paste. Set aside.
Sauté aromatics
6 minutesHeat coconut oil in a large pot over medium heat. Add the chopped onion and curry leaves (if using) and sauté until the onion is golden brown, about 5 minutes. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the chicken
7 minutesAdd the chicken pieces to the pot and sear them on all sides until they are lightly browned, about 5 minutes. Add the chopped tomato and cook until it softens, about 2 minutes.
Simmer with spice paste
15 minutesPour in the blended spice paste and add 1.5 cups of water. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.
Add palm hearts and finish
7 minutesStir in the sliced palm hearts and tamarind paste. Simmer uncovered for another 5-7 minutes until the palm hearts are heated through and the gravy has thickened slightly. Season with salt to taste. Remove from heat and let it rest for a few minutes before serving.
Equipment
- Large pot
- Blender
- Knife
- Cutting board
- Spatula
- Skillet
Nutrition facts
Tips
- For a smokier flavor, toast the spices until they just begin to darken, but watch closely to avoid burning.
- If you can't find fresh coconut, use 1/2 cup of unsweetened desiccated coconut soaked in 1/2 cup warm water for 10 minutes.
- Adjust the number of dried red chilies to your heat preference, this curry is meant to be spicy., Palm hearts are sold canned or vacuum-packed, rinse them well before slicing to remove any brine.
Serving suggestions
- Serve hot with steamed white rice or roti.
- Pair with a simple cucumber salad for a refreshing contrast.
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Recipe by
Arjun Shah
Specialises in Indian cuisineArjun Sharma makes paneer tikka that he grills on a open flame. He is a pyromaniac with good taste.
Describe yourself in three words: Fiery, smoky, loves fire.