Chicken Curry Malvani is a popular chicken preparation coming from Konkan region of Maharashtra. The red spicy gravy dish is served with plain boiled rice and/or bhakri. This is the recipe for the kombdi part of Kombdi Vade.
500g Chicken (with bones)
STEP1
Boil one cup water, remove heat and soak 2 Tbs of tamarind pulp for 30 minutes, squeeze out and discard the solids. Keep it aside.
STEP2
Make a cooking paste using:
150g Onions
½ cup Coconut (fresh, grated)
2 Tbs Ginger-Garlic paste
½ cup Coriander leaf
2 Green Chili (or according to preference)
½ tsp Turmeric
1 tsp Cumin seed
4 tsp ShoGo malvani masala
Salt (to taste)
Little water (to whip up paste)
STEP3
Put one cup of water to boil.
STEP4
Heat 6 Tbs oil in karahi, add ten curry leaf and fry till crisp. Add the cooking paste and fry till oil separates. Add the chicken pieces and stir fry for 2 minutes. Add 2 Tbs Byagdi (or Kashmiri) Chili powder, one cup coconut milk, and the tamarind water—from Step1. Mix well. Cook for 5 minutes. Add the boiling water—from Step3. Mix and cook for 15 minutes on low heat, covered. Stir intermittently. Adjust the curry thickness and garnish with coriander leaf (chopped).
If you liked Chicken Curry Malvani, you should also try:
• Prawn Curry Malvani
• Mutton Curry Malvani
• Fish Curry Malvani
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ABOUT THE BLEND USED IN THIS RECIPE
ShoGo malvani masala now makes it possible for everyone to prepare truly tasty Malvani cuisine. The masala originated in the little-known town of Malvan in coastal Maharashtra. Today Malvani fish, prawn, shellfish, and squid curries are much sought after dishes by seafood gastronome. But don’t hesitate to use malvani masala for delicious vegetables, lentils, beans, chicken, and mutton curries. Blended for Konkan food lovers!
INGREDIENTS
Red Chili, Coriander Seed, Coconut, Cassava-starch, Fennel Seed, Stone Flower (dagad-phul), Cumin Seed, Cashew-nut, Cinnamon, Sichuan Pepper (chirphal), Star Anise, Sesame Seed, Cassia Bud, Black Seed, Fenugreek Seed, Mustard Seed, Clove, Nutmeg, Black Cardamom, and Asafetida.
