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
Build a full meal around Malvani Chicken Curry
Get a matched combo of sides and accents
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 | Onion , finely chopped |
|
1 cup | Coconut Milk , thick |
|
2 tablespoons | Malvani masala |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 tablespoon | Ginger-garlic paste |
|
2 cups | Water |
|
1 cup | Tomato , chopped |
|
2 tablespoons | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add the chopped onions and sauté until they turn golden brown.
- 3 Add the ginger-garlic paste and sauté for another minute.
- 4 Add the Malvani masala, turmeric powder, and red chili powder. Stir well.
- 5 Add the chopped tomatoes and cook until they become soft and oil separates.
- 6 Add the chicken pieces and mix well to coat them with the spices.
- 7 Pour in the coconut milk and water. Stir to combine.
- 8 Add salt to taste and bring the mixture to a boil.
- 9 Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes until the chicken is cooked through.
- 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.