Malvani Chicken Curry
Malvani chicken curry is also known as Malvani kombdi rassa in Maharashtra. This chicken curry with coconut belongs to the Maharashtrian cuisine, specially the Malvani cuisine. I have made this Malvani chicken with Sunday masala which I got during my last Malvan trip.
Servings 5 People
Equipment
- 1 Kadai / wok
- 1 Mixer grinder
Ingredients
- ½ kg chicken cut into small pieces
For marination:
- 6 garlic cloves chopped
- 1 inch ginger peeled and chopped
- ½ lemon juice
- ¼ bunch coriander leaves
- ½ teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
For the Malvani chicken curry:
- For onion coconut paste:
- 2 medium sized onion sliced
- 1 cup coconut freshly grated
- 1 tablespoon oil
For Malvani chicken curry:
- 1 medium sized onion finely chopped
- 8 garlic cloves chopped
- 1 inch ginger peeled and chopped
- 6 tablespoon Sunday masala
- 2 green chilies slit
- 3 tablespoon oil
- Few coriander leaves chopped for garnish
Instructions
First let us marinate the chicken:
- Grind coriander leaves, garlic, and ginger by adding ¼ cup water to a fine paste.
- Add the chicken pieces in a mixing bowl and add red chili powder, turmeric powder, lemon juice, the ground green paste and salt. Apply the marination ingredients to the chicken pieces and keep it aside for 30 minutes. Cover and keep in refrigerator if you want to marinate for longer time.
While the chicken is getting marinated, let us make the onion coconut paste:
- Heat a kadai or pan and add 1 tablespoon oil. After oil gets heated, add sliced onion and sauté till onion turns pinkish.
- Add freshly grated coconut and sauté till the coconut turns brownish. Switch off the gas or heat and let this cool down.
- After cooling, transfer the onion coconut mixture to a mixer grinder jar along with ½ - 3/4 cup water and grind to make fine smooth paste.
Let us make the Malvani chicken curry:
- Using mortar and pestle, crush ginger and garlic to a paste and keep it aside.
- Heat a kadai or a deep bottom utensil and add 3 tablespoon oil.
- After oil gets heated, add onion and sauté till onion turns pinkish.
- Add crushed ginger garlic paste and cook till aromatic.
- Add marinated chicken, slit green chilies, and mix well.
- After 5 minutes, add Sunday masala and mix well. Cook covered for 10 minutes on medium to low flame.
- After chicken pieces are slightly cooked, pour the onion coconut paste from the mixer jar and mix well.
- Add ½ to 3/4th cup water if needed and mix well.
- Cover and cook for 10 to 15 minutes, stirring occasionally or till chicken pieces get cooked properly.
- After some time, you will see oil floating on the surface of the gravy.
- Stir and add salt to taste.
- Garnish with chopped coriander leaves.
Notes
To know if chicken is cooked, take a small piece on a plate, and see if the meat easily gets cut with spoon. Also, the meat should look white and should not be pinkish.