Cookbook:Malvani Chicken Curry
| Malvani Chicken Curry | |
|---|---|
 | |
| Category | Chicken recipes |
| Servings | 4 |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat recipes
Kombdi vade is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (also known as puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a drink made from coconut milk).
Ingredients
[edit | edit source]- 8 green chillies, chopped
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 800 g (1.8 lb / 8 ea.) medium-sized pieces of chicken
- 2 tbsp oil
- 1 fresh coconut, flesh grated
- 4 onions, chopped
- 1 tsp chilli powder
- ½ tsp turmeric
- 2 tsps garam masala
- 2 tsps Malvani Special Masala
- Salt to taste
- Finely-chopped coriander leaves for garnishing
Procedure
[edit | edit source]- Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes.
- Make cuts on the chicken pieces, rub this mixture on to them well, and marinate for about an hour at least.
- Toast coconut shavings in a pan with a little hot oil until light brown. Cool and grind along with half the onions to a paste.
- Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or until they are light brown in color.
- Add the remaining chopped green chillies and spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or until they are lightly browned.
- Add the paste and salt, then mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or until the chicken pieces are tender and fully cooked.
- Garnish with finely-chopped coriander leaves.
Notes, tips, and variations
[edit | edit source]- If it is difficult to obtain fresh coconut, it can be replaced by desiccated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.