Malvani Chicken Curry
Kombdi vade is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (also known as puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a drink made from coconut milk).
- Prep
- 20 min
- Cook
- 46 min
- Total
- 1 hr 6 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes.
Procedure
Make cuts on the chicken pieces, rub this mixture on to them well, and marinate for about an hour at least.
Procedure
Toast coconut shavings in a pan with a little hot oil until light brown. Cool and grind along with half the onions to a paste.
Procedure
Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or until they are light brown in color.
Procedure
Add the remaining chopped green chillies and spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or until they are lightly browned.
Procedure
Add the paste and salt, then mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or until the chicken pieces are tender and fully cooked.
Procedure
Garnish with finely-chopped coriander leaves.
Notes, tips, and variations
If it is difficult to obtain fresh coconut, it can be replaced by desiccated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.
Photo: Ashay Arekar at English Wikibooks · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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