Gavti Kombdi

Gavti Kombdi

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

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 seeds
1 teaspoon cumin seeds
2 bay leaves
1 cup onions, finely chopped
2 tablespoons ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 tablespoons Malvani masala
1 cup tomatoes, finely chopped
1 cup coconut milk
1 teaspoon salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Heat oil in a heavy-bottomed pan over medium heat.
  2. 2 Add mustard seeds and cumin seeds, and let them splutter.
  3. 3 Add bay leaves and chopped onions, sauté until the onions turn golden brown.
  4. 4 Stir in the ginger-garlic paste and sauté for another 2 minutes.
  5. 5 Add the red chili powder, turmeric powder, and Malvani masala, and cook for a minute.
  6. 6 Add the chopped tomatoes and cook until they turn soft and oil separates.
  7. 7 Add the chicken pieces and mix well to coat them with the spices.
  8. 8 Pour in the coconut milk and add salt to taste.
  9. 9 Cover the pan and let it simmer on low heat for 20-25 minutes or until the chicken is cooked through.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic flavor, use freshly ground Malvani masala.