Malvani Chicken curry – a flavourful chicken curry from the Malvani cuisine.
India is a land of multiple states and each state is further divided into various regions. Each region has its distinct cuisine and own style of food. When we talk of Maharashtra, different regions of Maharashtra has its own style of cooking depending on the regional produces.
Malvan is a small town in Sindhudurg district which is a part of Konkan belt of Maharashtra. The different communities in the Konkan belt have used the regional produces available to them and created their own distinct flavour. People of Malvan use a lot of spices in their food. Community specific masalas define the flavours of their dishes. Malvani masala is a popular spice mix used in the Malvan region. It is a mix of many different spices.
Malvani chicken curry is a spicy coconut based curry made using the malvani masala. The base masala made with onion, coconut and spices is known as ‘Vaatan’. The malvani masala adds a unique flavour and taste to the curry. Malvani Masala is easily available in most stores. But I prefer making the spice mix at home. The dry spice mix (Malvani masala) has a long shelf life and can be stored upto 6 months.
Malvani chicken curry is often served with deep fried, multigrain breads called vade. The combination is popularly known as kombdi vade. The chicken curry tastes great even with chapatis, rice bhakris and steamed rice.
Malvani Chicken Curry
Malvani Chicken curry is a spicy coconut based curry made using Malvani Masala. Malvani Masala is a dry spice mix made with different types of spices. The spices are roasted on a low flame, cooled and then ground to make a fine powder. The masala has a good shelf life and can be stored for 6 months easily.
How to make Malvani Masala
List of Ingredients to make Malvani Masala
250 gms of Byadgi Chillies
50 grams of Pandi Chillies
50 gms of Coriander seeds (dhaniya)
20 gms of Cinnamon (dalchini)
20 gms of black pepper (kali miri)
20 gms of star anise (chakraphool)
10 grams of cloves (laung)
10 grams of mustard seeds (sarso)
10 grams of turmeric powder (haldi)
10 grams of mace (Javitri)
10 grams of cumin seeds (jeera)
10 grams of poppy seeds (khuskhus)
10 gms of fennel seeds (sauf)
5 gms of Bay leaf (tej patta)
5 grams of stone flower (dagad phool)
5 grams of fenugreek seeds (methi)
5 grams of cardamom (elaichi)
5 gms of caraway seeds (Shahjeera)
5 grams of Black cardamom (badi elaichi)
5 grams of triphal (Sichuan pepper)
½ nutmeg (jaiphal)
Dry roast all the ingredients, except turmeric powder one by one . Allow the roasted ingredients to cool down. Blend to a fine powder. Add turmeric and mix well. Store in an airtight container.
List of Ingredients to make Malvani Chicken Curry
Ginger Garlic paste
Red chilli powder
Dry coconut, grated
Chopped coriander for garnishing
Step-wise recipe to make Malvani Chicken Curry
Take 500 grams of chicken on bones. Cut into medium sized pieces. Wash and transfer to a mixing bowl.
Add ginger garlic paste, turmeric powder, red chill, lemon juice and salt. Mix well. Keep aside for 30 minutes.
Heat 1 tbsp oil in a pan. Add chopped onions.
Saute till the onion turns golden brown in colour.
Add fennel seeds and poppy seeds.
Next add dry coconut, grated.
Saute till all the ingredients are well roasted. Take off the flame and allow it to cool. Once cooled, blend to a fine paste and keep aside.
Heat 2 tbsp in a pan. Add 1 small onion, chopped.
Saute till it turns transluscent. Add masala paste and saute till the masala is well roasted.
Add Malvani masala and mix well.
Add marinated chicken. Mix well.
Add water as required. Add salt as required. Cover and cook for 10 to 15 minutes.
Finally garnish with chopped coriander. Serve Malvani Chicken curry with vadas, chapatis, bhakris or steamed rice with Sol Kadhi on the side.
Malvani Chicken Curry | Malvani Kombdi Rassa
- ½ kg chicken
- 2 large + 1 small onion
- 1 tbsp ginger garlic paste
- 1/3 cup grated dry coconut
- 1 tsp turmeric powder
- 1 tsp red chilly powder
- 1 tbsp lemon juice
- 1 tsp fennel seeds (sauf)
- 1 tsp poppy seeds (khuskhus)
- 2 tbsp Malvani Masala
- 2 to 3 tbsp chopped coriander leaves
- Take chopped and washed chicken in a mixing bowl.
- Add ginger garlic paste, turmeric powder, red chilli powder, lemon juice and salt. Mix well and keep aside for 30 minutes.
- Heat 1 tbsp oil in a pan.
- Add chopped onions (2 large onions).
- Saute till the onion turns golden brown in colour.
- Add fennel seeds,poppy seeds and dry coconut, grated.
- Saute till all the ingredients are well roasted.
- Take off the flame and allow it to cool completely. Blend to a fine paste. Keep aside.
- Heat 2 tbsp oil in a pan.
- Add 1 small onion, chopped. Saute till the onion turns translucent.
- Add masala paste. Saute till the masala is well roasted.
- Add malvani masala and mix well.
- Add marinated chicken.
- Add water as required. Mix well. Add salt as per taste.
- Cover and cook for 10 to 15 minutes.
- Garnish with chopped coriander leaves.
- Serve hot with vadas,chapatis, bhakris or steamed rice.
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