Malvani Chicken Curry
This Malvani Chicken Curry uses our Chicken Masala: Malvani Masala with onion, tomato and coconut to build a bold coastal gravy. Slow simmering lets the masala coat the chicken while the coconut rounds out its spicy and peppery character.
Ingredients:
- 800g skinless bone-in chicken pieces
- 150g onion, finely chopped
- 150g tomato, finely chopped
- 80g fresh grated coconut
- 20g Aazol’s Chicken Masala: Malvani Masala
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 15g neutral vegetable oil
- 5g salt
- 450ml hot water
- 10g fresh coriander, chopped
Instructions:
1. Blend the grated coconut with about 100ml of the measured hot water to make a coarse, creamy paste. Keep the remaining water hot for the curry.
2. Heat the oil in a heavy pan over medium heat. Add the onion and cook for 7–8 minutes until soft and lightly browned.
3. Add the ginger and garlic and cook for 1 minute. Stir in the tomato and cook for 5–6 minutes until it softens and the mixture looks pulpy.
4. Add Aazol’s Chicken Masala: Malvani Masala and cook over low heat for about 1 minute, stirring continuously so the spices do not catch.
5. Add the chicken and salt. Cook over medium heat for 6–8 minutes, turning the pieces so they are evenly coated with the masala.
6. Stir in the coconut paste and the remaining hot water. Bring to a gentle simmer, cover and cook on low heat for 25–30 minutes until the chicken is cooked through and tender.
7. Uncover and simmer for another 5 minutes if the gravy needs to thicken. Stir in the coriander and serve hot.
Enjoy this rich Malvani Chicken Curry with hot bhakri, rice or vade.
