Authentic Malvani Kombdi Vade
Experience the fiery coastal flavors of Maharashtra with this iconic chicken curry served alongside fluffy, spiced multi-grain pooris. A deeply aromatic coconut and roasted spice masala elevates this traditional feast.
90min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast the grated coconut, sliced onions, and whole spices (red chillies, coriander, cumin, cloves, cinnamon, peppercorns) until golden brown, then grind to a smooth paste.
2
Heat oil in a heavy-bottomed pan, add ginger-garlic paste, and sauté until raw aroma disappears.
3
Add the chicken pieces and sear well for 5 minutes, mixing with turmeric and salt.
4
Stir in the ground coconut-spice paste and Malvani masala, cooking until oil begins to separate from the gravy.
5
Pour in warm water to adjust gravy consistency, cover, and simmer until the chicken is tender and cooked through.
6
For the vade, knead the multigrain flour with warm water, a pinch of salt, and a little oil into a pliable dough.
7
Roll out small portions of the dough into thick circles and deep fry in hot oil until puffed and golden brown.
8
Serve the hot, spicy Malvani chicken curry alongside the crispy vade with sliced onions and lemon wedges.
Ingredients
700 grams chicken, cut into pieces
1 cup freshly grated coconut
2 onions, finely sliced
7-8 dry Kashmiri red chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4-5 cloves
1 inch cinnamon stick
1/2 teaspoon black peppercorns
1 tablespoon ginger-garlic paste
2 tablespoons Malvani masala
1/2 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
2 cups multigrain vade flour (rice, wheat, and urad dal flour blend)
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.