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.
What is Malvani Cuisine?
Malvani cuisine belongs to the South Konkan region of Maharashtra and Goa. This cuisine overlaps the Goan and Maharashtrian cuisine as Malvan town lies on the Goa and Maharashtra border in the Sindhudurg district on the west coast of Maharashtra.
Coconut is used extensively in Malvani cuisine just like as it is used in the Goan cuisine. Also spices like black peppercorns, dry red chilies, coriander seeds, etc. are used in this cuisine. They also use kokum and raw mango.
What is Malvani Masala?
Malvani masala is a dried powder masala made with 15 to16 dry spices from the Konkan region. The masala is stored in airtight jars after is it coarsely ground and has an irresistible aroma. I have used store brought Sunday masala which is the best Malvani masala. This Sunday masala is usually used to make chicken curries on Sundays in Malvan. It can also be used in cooking recipes like fish curries or subzi just like garam masala. It makes the dishes spicy and has distinctive taste and flavor. The masala is fragrant, and the kitchen smells amazing with the aroma of the masala while cooking.
You can see the Malvan trip vlog here.
Here are some more chicken curry recipes:
- Butter chicken curry
- Chicken Chettinad
- Goan chicken xacuti
- Chicken saagwala
- Chicken cafreal
- Goan chili chicken
Ingredients that go in making Malvani chicken curry with Sunday masala:
- Chicken: Use fresh chicken with bone to make this delicious Malvani kombdi rassa. If using frozen chicken, thaw and then marinate.
Marination:
Use a paste made of garlic cloves, ginger, lemon juice, coriander leaves and apply turmeric powder, red chili powder and salt for marinating chicken.
Onion coconut paste: In this chicken curry we use onion coconut paste. Use red onion and freshly grated coconut for this.
For making Malvani chicken curry:
- Onion: Red onion is sautéed and used in this chicken curry recipe.
- Garlic and ginger: Ginger and garlic are the basic ingredients used in any Indian recipe for adding delicious taste and flavor.
- Malvani Sunday masala: Malvani Sunday masala is a readymade masala available in Indian stores. I had got this masala from Malvan, Maharashtra.
- Green chillies: Few green chillies are also used in this recipe for adding heat.
Steps to make Malvani chicken curry recipe with step-by-step photos:
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.
Make onion coconut paste, while the chicken is getting marinated:
- 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.
How to serve Malvani kombdi rassa?
This Chicken Malvani can be served with steamed rice or chicken fried rice along with chicken 65. It can also be served with rotis or chapatis or bread.
Malvani Chicken Curry
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
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