Malvani Chicken Curry
A flavorful and spicy chicken curry from the Malvan region of Maharashtra, India, known for its rich coconut and spice-based gravy that perfectly balances heat and tanginess.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 1 kgchicken (bone-in, cut into pieces)
- 100 gramsgrated coconut
- 5 piecesred chili peppers (dried)
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds
- 4 piecescloves
- 1 teaspoonblack peppercorns
- 1 inchcinnamon stick
- 3 piecesgreen cardamom pods
- 10 leavescurry leaves
- 1 teaspoonmustard seeds
- 1 teaspoondry red chili powder
- 0 ½ teaspoonturmeric powder
- 1 ½ tablespoonstamarind pulp
- 1 tablespoongrated fresh ginger
- 1 tablespoongrated fresh garlic
- 1 pieceonion (medium, finely chopped)
- 3 tablespoonsoil (preferably coconut or vegetable)
- 2 teaspoons, adjust to tastesalt
- 2 cupswater
- 1 small bunchfresh coriander leaves (for garnish)
Instructions
Dry roast the dried red chili peppers, coriander seeds, cumin seeds, cloves, black peppercorns, cinnamon stick, and green cardamom pods in a pan over medium heat until fragrant, about 2-3 minutes. Remove from heat and let cool.
Grind the roasted spices along with grated coconut to a smooth paste using a little water. Set aside.
Heat oil in a large pan or kadai over medium heat. Add mustard seeds and wait until they start to splutter.
Add curry leaves and finely chopped onions. Sauté until onions turn golden brown, about 7-8 minutes.
Add grated ginger and garlic, cook for 2 minutes until aromatic.
Add the ground coconut and spice paste. Cook for 5-6 minutes, stirring frequently to prevent sticking.
Add turmeric powder, dry red chili powder, and salt. Mix well.
Add chicken pieces and mix thoroughly with the masala. Cook on medium heat for 5 minutes, stirring occasionally.
Add tamarind pulp and 2 cups of water. Stir well and bring to a boil.
Reduce heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Uncover and cook for an additional 5 minutes if you want the gravy thicker.
Garnish with fresh coriander leaves before serving.
