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Malvani Chicken Curry
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5 from 4 votes

Malvani Chicken Curry | Malvani Kombdi Rassa

Malvani Chicken Curry, also known as Kombdi Rassa, is a flavorful Maharashtrian chicken curry made with marinated chicken, roasted coconut, onion and aromatic Malvani masala.
Course Main Course, Main Dish
Cuisine Indian, Maharashtrian, Malvani
Prep Time 10 minutes
Cook Time 45 minutes
Servings 5 People
Author Raksha Kamat

Equipment

  • 1 Kadai / wok
  • 1 Mixer grinder

Ingredients

Chicken

  • ½ kg chicken cut into curry pieces

For marination

  • 6 garlic cloves chopped
  • 1 inch ginger peeled and chopped
  • Juice of ½ lemon
  • ¼ bunch cilantro/coriander leaves
  • ½ teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • For onion-coconut paste
  • 2 medium onions sliced
  • 1 cup freshly grated coconut
  • 1 tablespoon oil

For Malvani Chicken Curry

  • 1 medium onion finely chopped
  • 8 garlic cloves chopped
  • 1 inch ginger peeled and chopped
  • 6 tablespoons Malvani Sunday masala
  • 2 green chilies slit
  • 3 tablespoons oil
  • Fresh cilantro/coriander leaves for garnish
  • Salt to taste

Instructions

  • Blend cilantro, garlic and ginger with ¼ cup water to make a fine paste.
  • Place chicken in a mixing bowl and add red chili powder, turmeric, lemon juice, green paste and salt.
  • Mix thoroughly and marinate for 30 minutes.
  • Heat 1 tablespoon oil in a pan.
  • Add sliced onion and sauté until pinkish.
  • Add freshly grated coconut and roast until golden to light brown.
  • Switch off the heat and allow it to cool.
  • Blend the roasted onion and coconut with ½ to ¾ cup water into a smooth paste.
  • Crush the remaining ginger and garlic using a mortar and pestle.
  • Heat 3 tablespoons oil in a deep kadai.
  • Add finely chopped onion and sauté until soft and pinkish.
  • Add crushed ginger and garlic and sauté until aromatic.
  • Add marinated chicken and slit green chilies. Mix well.
  • Cook for approximately 5 minutes.
  • Add Malvani Sunday masala and mix thoroughly.
  • Cover and cook over medium-low heat for 10 minutes.
  • Add the prepared onion-coconut paste.
  • Add ½ to ¾ cup water if required.
  • Cover and cook for another 10 to 15 minutes, stirring occasionally, until the chicken is completely cooked.
  • Add salt to taste.
  • Garnish with freshly chopped cilantro.
  • Serve hot with rice, bhakri, roti or pav.

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.