Malvani Chicken Curry(Chicken curry with roasted coconut masala)
 
Prep time
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Lip-smacking Chicken curry made from a masala using toasted coconut and a blend of aromatic spices; This curry is traditional dish of the Konkan or Malvan region of Maharashtra
Author:
Recipe type: Main Course
Cuisine: Indian, Maharashtrian
Serves: 4
RecipeIngredients
  • 2 lbs whole chicken (1kg ) cut into bite size pieces (preferable to use chicken with bones instead of boneless)
  • 1 tsp sea salt
  • 1 tsp red chilli powder (I use Kashmiri red chilli powder which is mild)
  • ½ tsp turmeric powder
For the ground masala:
  • 1 cup freshly grated coconut or khopra(or fresh frozen grated coconut that has been thawed)
  • 2 medium onion, sliced long
  • 1 cup freshly grated coconut
  • 4 garlic pods
  • 2 tsp cumin seeds
  • ½ cup warm water
For dry grinding:
  • 2 star anise
  • 1 small dagad phool
  • 4 pieces of cinnamon sticks (about 1 inch long)
  • 8-10 cloves
  • 8-10 whole black peppercorns
For the curry:
  • 2 tbsp olive oil (or coconut oil)
  • 1 medium onion, chopped fine
  • 1 tbsp fresh ginger, finely chopped
  • 1 tbsp fresh garlic, finely chopped
  • 1 tbsp garam masala powder
  • 1 tsp Kashmiri red chilli powder (optional)
  • 1 tsp salt (or as needed)
  • 2 cups water
RecipeInstructions
  1. Clean the chicken and pat dry with towels. Add the salt, chill powder and turmeric and rub the mixture well into the chicken pieces. Let marinate for 15-30 minutes.
  2. In a non stick frying pan, add the sliced onions and fry them on medium heat stirring frequently until they turn reddish brown.( about 3-4 minutes). Take them out of the pan and transfer to a blender. Next add the fresh coconut (or khopra) and roast that stirring frequently until they start turning brown (about 6-7 minutes). Towards the end add the cumin and garlic pods. Stir for 1 more minute and transfer this coconut mixture also to the blender. Add the water and grind to a fine paste.
  3. Dry grind the whole spices using a spice grinder. Keep aside.
  4. Heat a wide bottomed cooking pot. Add the 2 tbsp oil. When hot, add the chicken pieces in batches and lightly fry them (no need to cook fully) just to get a nice sear on the outside. Transfer to a plate.
  5. To the same oil in the pot, add the chopped onions and the ginger and garlic. Lightly fry them until the onions are golden brown. Now add the ground masala to this and add the dry spice blend (ground earlier) along with salt, red chili powder and garam masala. Keep stirring the masala continuously for 4-5 minutes on medium heat until the oil starts separating out (This is an important step)
  6. Finally add the lightly fried chicken pieces back into the pot. Add the 2 cups water. Check for seasoning and add salt or more red chili powder as needed.
  7. Turn heat to low and Cover the pot and cook for about 15-20 minutes stirring occasionally to avoid any sticking of chicken pieces to the bottom.
  8. Serve chicken curry hot with plain white rice or chapatis!
Recipe by Cook2Nourish at https://cook2nourish.com/2017/01/malvani-chicken-currychicken-curry-with-roasted-coconut-masala.html