Malvani Chicken Curry

Homemade Malvani Masala

Malvani cuisine is very popular in Mavani region of the Western coast of India. This masala is very useful for seafood and coconut based dishes. Nagkeshar (Marathimoku) and dagad phool (stone / kal pasi) available at Annachi store in Chennai. Recipe adapted from Maharashtra Tourism.

Makes: 90 g

You will need

50 g whole dry red chillies

1/4 cup (50 g) coriander seeds (dhania)

12 cloves (loung)

7-8 black peppercorns

2 teaspoons fennel seeds (saunf)

1/2 teaspoon cumin seeds (jeera)

3/4 teaspoon caraway seeds (shahi jeera)

2 black cardamoms

5 two inch sticks cinnamon

1 1/2 tablespoons stone flower (dagad phool / kalpasi)

1/2 teaspoon nagkeshar (Marathimoku)

1/2 teaspoon mustard seeds (rai)

1 inch piece turmeric stick

1/2 teaspoon asafoetida (hing)

1 nutmeg

1/2 star anise

Method

In an iron kadai / pan, first dry roast dried red chillies and coriander seeds (approximate frying time 12 – 15 minutes on a medium to low heat). Then add other ingredients. Stir continuously until fragrant and crisp (approximate time on a medium to low heat 12 - 15 minutes). Keep aside to cool for 15 – 20 minutes and then make a fine powder in a mixer. If using a small mixer bowl, grind in 2 batches. Store in an airtight container.

Malvani Chicken Curry

Serves: 3 - 4

You will need

For chicken:

500 g chicken, cut into medium size pieces

½ teaspoon salt

½ teaspoon turmeric powder

½ teaspoon red chilli powder

Method

Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces with above ingredients. Keep aside for half an hour.

Other ingredients

1 tablespoon oil

1 onion, very finely sliced

1 tablespoon ginger – garlic paste (fresh and homemade)

1 tomato (1 big or 2 small size, pick well ripe), finely grate and reserve juice

2 full teaspoons Malvani masala

Marinated chicken pieces

½ teaspoon salt

100 ml (1/2 cup) water

1 tablespoon chopped coriander leaves

Method

Dilute Malvani masala in 4 teaspoons water and keep aside.

In a pan, heat oil. Add finely sliced onions and fry till golden color and crisp on a medium to low heat.

Add ginger – garlic paste and sauté well for 2 – 3 minutes until the raw smell goes.

Add chopped tomato (including juice) and stir well.

Add diluted Malvani masla and stir well until well blended and thickens with tomato – onion mixture.

Add marinated chicken pieces, salt to taste and water. Cover with a tight lid and cook on a medium to low heat for 25 – 30 minutes until the chicken pieces softens / gravy thickens / fragrant. Serve with Rotis/ Phulkas / Rice ..