Malvani Chicken Curry

Malvani Chicken curry dish also known as “Malvani Kombdi Rassa” comes from the Konkan region of Maharashtra and Goa. Here Chicken is cooked with homemade Malvani masala resulting in a stimulating delectable mouth watering chicken curry. This is indeed hot, lip-smacking with Chicken cooked in spiced, rich coconut gravy

Please do not add cashews and tomatoes to the gravy as I have seen some people doing it, this takes away the essence and authenticity of the dish. The heavy usage of green chilies and red chili powder lends the heat level of the dish, which can be adjusted as per taste buds

*You can use desiccated coconut in case you do not have access to fresh grated coconut

**Coconut oil gives genuine authentic flavor to the dish, you can substitute it with regular Vegetable oil if required

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation Time: 60 mins Cook Time: 35 mins Total time: 95 mins

Servings: 5

Ingredients

• 500 g Chicken

For green paste:

• 2-3 Green Chilies
• 2 tbsp chopped Coriander leaves
• 1/2 inch Ginger
• 3-4 Garlic cloves

For Malvani Masala

• 1/2 cup grated Coconut
• 1 Onion sliced
• 2-3 Garlic cloves
• 1/3 -1/2 cup warm Water
• 2 teaspoon coconut oil
• Whole spices: –
• 1 teaspoon Cumin seeds
• 4-5 Pepper corns
• 1 small Cinnamon stick
• 1/2 teaspoon Poppy Seeds
• 1/8 teaspoon Nutmeg powder
• 2-3 Cardamom
• 1 Star Anise
• 1 strand mace
• 1/2 tbsp Coriander seeds
• 2-3 Cloves
• 1 black stone flower
• For Marination
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Red Chili powder adjust
• 1/2 teaspoon Salt or to taste

For Curry

• 2-3 tbsp Coconut Oil
• 1 small Onion finely chopped
• 1/2 -1 teaspoon garam masala
• 1 teaspoon crushed Garlic and 1 teaspoon grated Ginger or 1 tbsp ginger garlic paste
• 1/2 teaspoon kashmiri Chili powder – optional
• Salt to taste
• 1 cup Water

Steps to prepare

• Grind green chilies, coriander leaves ginger garlic mentioned under green paste section to form smooth green paste
• Marinate chicken with green paste, turmeric, salt, red chili powder for 1 hour or more
• Dry roast all whole spices until aromatic and grind to fine powder
• Heat 2 tsp oil in a pan, add sliced onions and saute until golden brown, take it out and keep it aside
• Add garlic to the same pan, roast until aromatic , take it out and keep it aside
• Add grated coconut and saute until golden brown. Allow mixture to cool
• Grind coconut, onions, and garlic with 1/3 – 1/2 cup water to form smooth puree. Keep it aside
• Heat 2-3 tbsp oil in a pan. Add chicken and roast for 2 minutes over high heat. Take it out
• In same pan, add chopped onions, and saute until onions are tender
• Add ginger garlic paste and saute until raw aroma disappears
• Add ground puree, ground spice, salt, chili powder and mix well
• Keep stirring for 4-5 minutes over medium heat
• Finally add slightly fried chicken with garam masala. Stir well
• Add 1 cup water. Check for salt, adjust if required
• Simmer, cover and cook until chicken is cooked stirring occasionally
• Cover and rest on the counter for 15 minutes to allow flavours to simmer in
• Serve warm with rice or chapatis