Malvani Chicken Curry

This is a spicy and popular chicken recipe from the coastal region of Maharashtra – Malvan. Authentic Malvani Chicken Curry is made with hot and aromatic homemade Sunday Special Masala and lots of coconut. A perfect chicken curry for all the spice lovers out there.

Ingredients

For the onion-coconut paste:

• 2 large onions sliced
• 1 1/2 cups fresh grated coconut
• 3-4 large garlic
• 1 tbsp oil

For the curry:

• 2 tsp Sunday Special Masala
• 1 1/2 kg chicken
• 1 1/2 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 large onion
• 2-3 bay leaves
• Salt as per taste
• 2-3 tbsp oil
• Handful of coriander leaves

Directions

• Marinate the chicken with ginger-garlic paste, turmeric powder and salt and set aside.
• In a large thick bottomed pan/kadhai heat a table spoon of oil on medium heat and add the sliced onions and garlic and saute for 2 to 3 minutes until soft.
• Add the freshly grated coconut to the onions and roast for 10-12 minutes till nicely roasted and golden brown in colour.
• Take it off the heat and let it cool for some time and grind it into a paste with water.
• Add the rest of the oil to the same pan and heat it on medium flame. When the oil is hot add bay leaves and chopped onions and saute for 2-3 minutes until the onions turn golden brown.
• Toss in the marinated chicken and fry for 5 minutes until it is brown on all sides and no longer raw.
• Add the Sunday Special Masala powder to the chicken and stir everything well.
• Stir the onion-coconut paste into the chicken.
• Cook the chicken along with the masalas for 5-6 minutes.
• Add 3 cups of water to the chicken, cover and cook, stirring intermittently. Check the seasoning add salt if required.
• Cook for 18-20 minutes or until the chicken is cooked through and you see the oil floating on top.
• Sprinkle some fresh coriander leaves and take it off the heat.

Serve it hot with rice, roti or kombdi vade