Malwani Chicken Curry

A fiery, aromatic chicken curry from Maharashtra’s Sindhudurg region, prepared with freshly ground Malwani masala and coconut — a true taste of the Konkan coast.

Ingredients (Serves 4)

For the Malwani Masala Paste (Freshly Ground)

• 1 cup grated fresh coconut (or frozen, thawed)

• 2 medium onions, sliced

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• 6–8 dried red chilies (Bedgi or Kashmiri for colour, adjust for spice)

• ½ tsp black peppercorns

• 4 cloves

• 2 green cardamoms

• 1 small stick cinnamon (1 inch)

• 4–5 garlic cloves

• 1 inch ginger

• 1 tbsp oil (for roasting)

For the Curry

• 500g chicken (on bone, cleaned and cut into medium pieces)

• 2 medium onions, finely chopped

• 1 tomato, finely chopped

• 1 tsp turmeric powder

• 2 tsp Malwani masala powder (optional, for extra punch)

• 2 tbsp oil

• Salt to taste

• Fresh coriander leaves, chopped (for garnish)

• Water as needed

Method

1. Prepare the Masala Paste

1. Heat 1 tbsp oil in a kadhai.

2. Add sliced onions, roast until light golden.

3. Add coconut and roast on medium flame until it turns golden-brown and aromatic.

4. Add coriander seeds, cumin seeds, dried red chilies, peppercorns, cloves, cardamom, and cinnamon. Roast for 2–3 mins.

5. Cool the mixture slightly, then grind with garlic and ginger into a fine paste using a little water. This is your fresh Malwani curry paste.

2. Cook the Chicken

1. Heat 2 tbsp oil in a heavy-bottomed pan.

2. Add chopped onions and sauté until deep golden-brown (this step builds flavor — don’t rush).

3. Add tomatoes, turmeric, and salt. Cook until tomatoes soften and oil separates.

4. Add the ground masala paste and optional Malwani masala powder. Fry on medium flame for 5–6 mins until oil begins to release from the sides.

5. Add chicken pieces, stir well to coat in the masala. Cook for 4–5 mins until sealed.

6. Add water to get desired curry consistency (about 2–3 cups). Bring to a boil, then simmer covered for 20–25 mins until chicken is tender and curry is rich.

3. Finish & Serve

• Garnish with fresh coriander.

• Serve hot with rice bhakri, vade, or steamed rice.

Pro Tips

• For deeper flavour: Marinate chicken in 1 tsp turmeric, salt, and 1 tsp Malwani masala for 30 mins before cooking.

• Coconut roasting: Always roast coconut till light brown, not burnt — burnt coconut will make the curry bitter.

• Spice adjustment: For less heat but full colour, mix Bedgi chilies with Kashmiri red chilies.

Serving Suggestion

Pair with hot rice bhakri or steamed surti kolam rice, along with sol kadhi for a perfect Malwani meal.