Gavti Kombdi
A village-style Maharashtrian chicken curry — free-range country chicken cooked with a freshly ground wet masala of onion, coconut, and whole spices in groundnut oil. Less fiery than Kolhapuri kombdi, this gravy-forward curry has a mellow, deeply aromatic quality that comes from slow-cooking the coconut base. The definitive Sunday chicken curry of Maharashtrian farm households, eaten with jowar bhakri.
Cuisines
Malvani
Vidarbha
Kolhapuri
Maharashtrian
Best for
Lunch
Dinner
Build a full meal around Gavti Kombdi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
2 | Bay Leaf |
|
1 cup | Onion , finely chopped |
|
2 tablespoons | Ginger-garlic paste |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Malvani masala |
|
1 cup | Tomato , finely chopped |
|
1 cup | Coconut Milk , thick |
|
1 teaspoon | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a heavy-bottomed pan over medium heat.
- 2 Add mustard seeds and cumin seeds, and let them splutter.
- 3 Add bay leaves and chopped onions, sauté until the onions turn golden brown.
- 4 Stir in the ginger-garlic paste and sauté for another 2 minutes.
- 5 Add the red chili powder, turmeric powder, and Malvani masala, and cook for a minute.
- 6 Add the chopped tomatoes and cook until they turn soft and oil separates.
- 7 Add the chicken pieces and mix well to coat them with the spices.
- 8 Pour in the coconut milk and add salt to taste.
- 9 Cover the pan and let it simmer on low heat for 20-25 minutes or until the chicken is cooked through.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use freshly ground Malvani masala.