Malvani cuisine is the cuisine of the South Konkan region of Maharashtra and Goa. Malvan is a town in the Sindhudurgh district of Maharashtra. This cuisine is popular for its non-vegetarian dishes and liberal use of coconut in most of its dishes. The unprejudiced use of red chilies and spices along with sweet and nutty coconut makes Malvani chicken delectable and will leave your taste buds tinkling asking for more.
Serve Malvani Chicken either with roti, rice or Maharashtrian Bhakri (rice flour chapati).
For Malvani Masala
- 5 dry red chilies
- ½ tablespoon of coriander seeds
- ¼ teaspoon of cumin seeds
- ¼ teaspoon of mustard seeds
- ¼ teaspoon of sesame seeds
- 1 mace
- A pinch of nutmeg powder
- 1 star anise
- ½ teaspoon of fennel seeds
- 2-3 cloves
- ½ inch of cinnamon stick
- 2 green cardamom pods
- 1 black cardamom
- 5 black peppercorns
- 2 tablespoons of desiccated coconut
- Pinch of Hing
- ¼ teaspoon of sahi jeera
For coconut paste
- 1 onion roughly chopped
- ¾ cup of fresh grated coconut
- 2 garlic cloves roughly chopped
- ½ tablespoon of oil
For the curry
- 600 g of chicken curry cut
- ½ tablespoon of ginger paste
- ½ tablespoon of garlic paste
- ½ teaspoon of turmeric powder
- 1 onion
- 2 bay leaves
- 3 tablespoons of oil
- Salt as per taste
- 2 tablespoons of coriander leaves for garnishing
Marinating the chicken
- Marinate the chicken with ginger-garlic paste, turmeric powder and salt and keep it aside.
Preparing Malvani Masala
- Roast all the ingredients under malvani masala until the spices turn fragrant.
- Let them cool and grind them to a fine paste. Keep the masala aside
Preparing coconut paste
- In a kadhai heat oil on medium flame and add the onions and garlic and saute for 2 to 3 minutes until soft.
- Add the freshly grated coconut to the onions and roast them for 10-12 minutes until they turn golden in color.
- Turn off the flame and let it cool. Grind them to a paste.
Making Malvani Chicken Curry
- Add 3 tablespoons of oil to the same kadai and heat it on medium flame.
- When the oil is hot temper with bay leaves.
- Add chopped onions and saute them for 2-3 minutes until the onions turn golden brown in color.
- Add the marinated chicken and saute for 3-4 minutes or until the chhicken changes its color on all the sides.
- Then add the prepared malvani masala powder to the kadhai and stir everything properly.
- Throw in the onion-coconut paste to the chicken. Cook the chicken along with the masalas for about 5 minutes.
- Now add about 1½ cups of water to the chicken, cover and cook the chicken stirring intermittently. Check the seasoning and add salt if required.
- Cook for about 20 minutes or until the chicken is cooked through and you see the oil floating on the top.
- Turn off the flame and garnish with fresh coriander leaves and serve.
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