Malvani Chicken Curry
Photo: Ashay Arekar at English Wikibooks, Public domain
Malvani chicken curry is the centerpiece of kombdi vade, a Maharashtrian meal from the Malvan coast. Its gravy gets body from fresh coconut toasted until light brown and ground with onion, which gives a nutty depth that plain simmering would not. Bone-in chicken is marinated in a green chilli, ginger and garlic paste, then cooked in two kinds of masala. Serve it with fried vade or plain bread.
Instructions
Grind half of the green chillies to a paste and stir it into the ginger and garlic pastes until evenly mixed.
Cut slashes into the chicken pieces and rub the paste well into them and into the cuts. Leave the chicken to marinate for at least an hour.
Toast the grated coconut in a pan with a little hot oil until it turns light brown. Let it cool, then grind it with half of the onions to a smooth paste.
Heat the oil in a heavy-bottomed pan over medium heat and cook the remaining onions for about 2 minutes, until light brown.
Stir in the rest of the chopped green chillies and all the spice powders and fry for a few seconds. Add the marinated chicken and fry over medium heat for about 3 minutes, until lightly browned.
Add the coconut and onion paste and the salt, and mix well. Pour in water to give the consistency you like and bring to a boil.
Cover the pan and cook on low heat for about 25 minutes, until the chicken is tender and cooked through. Scatter with chopped coriander before serving.
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