Malvani Chicken Curry

Malvani cuisine originates from the Konkan region of Maharashtra and Goa. Malvani cuisine is mainly popular for its Non-Vegetarian dishes, but has equally awesome vegetarian dishes too. These dishes have a standard use of coconut, dried kokum (aamsul), raw mango (kairi), tamarind (chincha). In spices the use of dried red chilies, coriander seeds, peppercorns, cumin, cardamom, ginger, garlic is standard. The word Malvani originates from Malvan region of Konkan, Maharashtra. It is the coastal area of Konkan and the staple diet of people living includes Fish and Rice. Below are few examples of dishes that are prepared on large scale in Konkan area:

• Komdi Vade (Murgh Malvani)
• Mori Masala (Shark Curry)
• Bangda Fry 
• Malvani Mutton Curry
• Bombil Fry (Bombay Duck)
• Paplet Saar (Pomfret curry)
• Phansachi Bhaji (Jackfruit)
• Kaju Chi Amti (Cashew Gravy)
• Fish Koliwada (Appetizer)

Because this dish is made in Konkan side of Maharashtra, use of Butter/Ghee is not required in these dishes. People in Konkan region live a very simple and basic life with resources available easily and hence ghee/butter is not used heavily in cooking except for sweet dish.

This authentic Malvani Chicken Curry recipe is inspired from my  Grandmother, Mom, Mom in law who prepares it in our authentic Konkan style. 

Let's have a look at the recipe:

Ingredients for gravy:

• 1 whole chicken cut into small pieces (small pieces helps the spices to mix up well)
• 1 chopped Onion
• 1 tsp Turmeric Powder
• 2 tbsp Red Chili Powder
• 1 tbsp Malvani Masala (if not available use readymade malvani masala or any chicken masala available in stores)
• 1 tbsp Garam Masala (ready made garam masala should do the work)
• 1 tbsp Ginger Garlic Paste
• 1 Bay Leaf
• 3-4 Cloves
• 3-4  Peppercorns
• Salt to taste
• Coriander to garnish
• Oil to cook

Ingredients for Coconut Onion paste:

• 1 cup shredded Coconut
• 2 sliced Onions
• 2-3 Garlic 
• 1 tbsp Whole Coriander Seeds
• 3-4 Cloves
• 4-5 Peppercorns

Ingredients for Marination:

• 1 tsp turmeric powder
• 2 tbsp Red Chili Powder
• 2 tbsp Kolhapuri Mutton Masala
• 1 tbsp Garam Masala
• 2 tbsp Curd
• 2 tbsp Ginger Garlic Paste
• Salt to taste

Marination:

• Clean the chicken pieces well and strain all water and remove it in a dry bowl.
• Add the ingredients in marination section in mentioned quantity.
• Mix well and let it rest aside for minimum 30 mins and max 4 hours.

Method for Coconut and Onion Paste:

Paste: In a pan add 2 tablespoon oil, and add sliced onions, garlic, peppercorns, clove and coriander seeds and sauté it until onions turn golden brown. 

Remove the onions and set aside until they cool. 

In the same pan add 1 tablespoon oil and add grated coconut and coriander in it. While cooking coconut make sure flame is not high orelse the chances of burning the coconut increases. 

Once the coconut turns light brown remove it aside and let it cool. 

Grind all ingredients with the help of little water. Make sure the ingredients are grinded to fine paste.

This paste can be used as a gravy thickener for various other dishes and can be kept for longer time if store in freezer.

Method for Chicken Gravy:

• Heat oil in a pot and add Bay Leaf, Cloves, Peppercorns to the oil. 
• After the spices start releasing aroma, add finely chopped onions and cook it well until they turn golden.
• Tip: If onions take longer to cook add a pinch of salt to it, that will make the process faster.
• Add 1 tbsp of ginger garlic paste to the onions and mix well.
• Once the rawness of the paste eliminates, add turmeric powder, red chili powder to the mixture.
• Let the mixture cook for another 5 mins on medium flame. Make sure not to burn the masala.
• Add roughly 3 tbsp of Coconut and Onion paste that we grinded and mix well.
• Add Salt and be careful as we have added chicken when marinating the chicken as well. We can always adjust seasoning later.
• Add 1 tbsp Malvani Masala and mix the ingredients.
• Cover the pot for 5 mins and let the mixture cook on low flame.
• Remove the lid from the pot and you will notice oil at the edges.
• At this point add the marinated chicken to the mixture.
• Mix all the ingredients well so that the aroma and flavors assimilate well.
• Cover the pot with a lid and let the chicken cook for another 10 minutes on medium to low flame. Keep checking the chicken in intervals and stir if necessary.
• Uncover the pot and now slowly add 1 cup of water to the pot and mix all ingredients well.
• If required depending on the number of people who will be eating add 1/2 cup of water more if required. 
• Let the curry come to a boil with the pot covered for roughly 10 mins. 
• Remove the lid and adjust the salt as per your taste.
• Add 1 tbsp Garam Masala at this point and mix well. Let it cook on low flame for 5 mins.
• Add chopped coriander and serve it hot with Rice, Vade or Roti.