Malvani Chicken Curry
This robust chicken curry showcases the chilli, coriander, coconut, sesame, mustard and black-stone-flower character of the Konkan Malvani Blend. Fresh coconut is used only in support of the premix, while a properly browned onion base gives the gravy body.
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Extra Time
Marination Time: 30 minutes
✨ Zaika Potli Secret Technique
Add 2½ tbsp Konkan Malvani Blend after the onion-coconut-tomato base has cooked, then bhuno it with the chicken before adding water.
Ingredients
For the Chicken
- Bone-in chicken — 800 g
- Turmeric — ¼ tsp
- Salt — ¾ tsp
- Lemon juice — 1 tbsp
For the Curry
- Oil — 2½ tbsp
- Onion — 2 medium / about 220 g, sliced
- Ginger-garlic paste — 1½ tbsp
- Fresh grated coconut — ¼ cup / 25 g
- Tomato — 1 medium / about 120 g, chopped
- Konkan Malvani Blend — 2½ tbsp / about 20–25 g
- Hot water — 2 cups
- Salt — ½ tsp, then adjust
For Finishing
- Fresh coriander — 2 tbsp
- Kokum — 2–3 petals, optional
Cooking Instructions
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1Toss chicken with turmeric, salt and lemon juice. Rest for 30 minutes.
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2Heat oil in a heavy kadai.
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3Add onion and cook until deep golden.
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4Add ginger-garlic paste and cook for 1–2 minutes.
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5Add grated coconut and sauté until lightly toasted.
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6Add tomato and cook until soft.
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7Lower the heat and add the Konkan Malvani Blend.
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8Stir for 30–45 seconds.
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9Add chicken and cook over medium-high heat for 6–8 minutes, coating it thoroughly in masala.
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10Add hot water.
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11Cover and simmer for 20–25 minutes, until the chicken is fully cooked.
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12Add optional kokum in the final 5 minutes.
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13Simmer uncovered if the gravy needs reducing.
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14Taste and adjust salt.
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15Finish with coriander.
💡 Chef's Pro Tip
Do not fry the premix over high heat for long. It contains dry coconut and sesame, which can scorch faster than plain ground spices.
🍽️ Perfect Serving Pairings
My Take On Malvani Chicken Curry
This robust chicken curry showcases the chilli, coriander, coconut, sesame, mustard and black-stone-flower character of the Konkan Malvani Blend. Fresh coconut is used only in support of the premix, while a properly browned onion base gives the gravy body.
The Secret: Do not fry the premix over high heat for long. It contains dry coconut and sesame, which can scorch faster than plain ground spices.