Malvani Chicken Curry

Malvani Chicken Curry

Malvani Chicken Curry

Chicken pieces slow-cooked in Malvan masala — a blend of over twenty spices dry-roasted with grated coconut, stone flower (dagadphool), and Tirphal pepper — resulting in a deep brown, intensely aromatic curry that is the pride of the Sindhudurg table.

Cuisines

Malvani Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

500 grams chicken, cut into pieces
2 tablespoons oil
1 cup onions, finely chopped
1 cup coconut milk
2 tablespoons Malvani masala
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon ginger-garlic paste
2 cups water
1 cup tomatoes, chopped
2 tablespoons fresh coriander leaves, chopped
— salt to taste

Instructions

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

Tips

For a richer flavor, you can dry roast the Malvani masala before adding it to the curry.