Malvani Chicken Curry Recipe | Kombdi Rassa | Kitchenstagram
Malvani Chicken Curry, also known as Malvani Kombdi Rassa in Marathi, is a traditional chicken curry from the Malvan region of Maharashtra, India. This authentic Maharashtrian dish belongs to the flavourful Malvani cuisine, known for its use of freshly ground spice and coconut.
This chicken curry gets its unique taste from the homemade Malvani Masala, a blend of aromatic spices, combined with creamy coconut paste. The resulting dish is rich, spicy and deeply flavourful, reflecting the essence of coastal Maharashtrian cooking.
Malvani Chicken Curry is often enjoyed with vade- deep-fried flatbreads made from rice flour. This classic pairing, known as Kombadi Vade, is a staple in Malvani cuisine and is cherished for its unique combination of flavours and textures. Besides vade, this curry pairs equally well with steamed rice or bhakri (flatbread).
In Marathi, “Kombdi” means chicken, and “Rassa” refers to curry. The thicker, drier version of this dish is known as Kombadi Sukka. While the curry version has a luscious, spiced gravy, the sukka variation focuses on the concentrated flavours of the masala and chicken.
What is Malvani Cuisine?
Malvani cuisine originates from the South Konkan region, encompassing parts of Maharashtra and Goa. It is the traditional cuisine of Malvan, a coastal town in the Sindhudurg district of Maharashtra, located on the western coast. This cuisine shared similarities with both Goan and Maharashtrian cuisines due to its geographic location and cultural overlap. The region’s cuisine is defined by its bold use of spices, fresh coconut and tamarind, which are abundantly available in the coastal areas.
A prominent feature of Malvani cuisine is its liberal use of coconut in various forms, including freshly grated coconut, dried coconut, coconut milk and coconut oil. These elements are key to the rich and flavourful dishes the cuisine is known for. Spices also play an essential role, with black peppercorns and dried red chilies, coriander seeds, cumin, cloves, cinnamon and cardamom being commonly used. Sour ingredients like kokum, tamarind and raw mango (kairi) are frequently added to enhance the flavour profile.
The signature Malvani Masala is a coarsely ground spice blend, this masala is often prepared in bulk and stored for use in various dishes. While the cuisine is predominantly non-vegetarian and features an array of fish and seafood dishes. Vegetarian options are also available, particularly in the milder Konkanastha Brahmin style of cooking.
Fish dishes are staple in Malvani cuisine, showcasing the abundance of seafood in the region. One popular accompaniment is Solkadhi, a refreshing pink drink made from kokum fruit (Garcinia indica) and coconut milk, which serves as a digestive aid and complements the spicy dishes.
Ingredients needed for Malvani Chicken Curry:
Malvani Chicken Curry is a flavourful Konkan dish, and its unique taste comes from a combination of aromatic ingredients.
Chicken: The recipe uses chicken with bones, as the bones enhances the flavour of Malvani Kombdi curry. Use chicken thighs and drumsticks, as they are tender and flavourful. Cutting them into medium size pieces works best for this recipe.
Onion: Red onions are used to create a base for the curry, adding depth and sweetness to the dish.
Ginger, Garlic, Coriander leaves & Green chilies: These ingredients are used to create a marinade that not only eliminates the raw chicken smell but also infuses the curry with aromatic flavours. Green chilies add the necessary heat to the dish.
Malvani Masala powder: The star of the curry is the Malvani Masala. While store-bought versions are available,I have also shared Homemade Malvani Masala Powder Recipe HERE!
Onion & Coconut Paste: This onion & coconut Paste is known as vatan, is made with red onions, fresh coconut, black peppercorn, coriander, cinnamon and cloves. Vatan can also be prepared ahead of time and frozen for convenience.
Serving suggestions:
Malvani Kombdi Rassa, a spicy and flavourful Maharashtrian Chicken Curry, can be enjoyed in various ways. It pairs wonderfully with steamed rice or Spicy Chicken Fried Rice for a comforting meal. Alternatively, it can be served with Indian breads like chapatis, puris or Bhakri, a traditional rice flour flatbread that complements the rich gravy.
For an authentic Malvani experience, serve the curry with Kombdi vade- fluffy fried bread that is perfect for soaking up the gravy. Add a side of Sol Kadhi, a refreshing coconut and kokum drink, along with sliced onions and lemon wedges for a complete meal.
Storage Tips:
Let the Malvani Chicken curry cool to room temperature, then transfer it to an airtight container and refrigerate. It stays fresh for up to 2 days. Reheat thoroughly before serving.
Ingredients:
For Hirva Vatan:
Fresh Coriander, a handful
5-6 nos. Green chili
2 tbsp Ginger, sliced
10-12 nos. Garlic cloves
Water as required
For Chicken Marination:
1 kg Chicken, curry cut
Hirva Vatan
Salt to taste
1/4 tsp Turmeric powder
1 1/2 tbsp Malvani Masala Powder
1 tbsp Lime juice
For Coconut & Onion Vatan:
2 nos. Onion, sliced
1 no. Fresh Coconut, sliced
2 tbsp Oil
1/2 inch Cinnamon
2 tsp Coriander seeds
1 tsp Black peppercorn
2-3 nos. Cloves
1 inch Ginger, sliced
10-12 nos. Garlic cloves
Water as required
For Malvani Chicken Curry:
4-5 tbsp Oil
1 no. Onion, chopped
1 tbsp Kashmiri Red Chili Powder
2 tbsp Malvani Masala Powder
Salt to taste
2 cups Fresh Coriander, chopped
Preparation:
For Hirva Vatan:
- Step 1: In a grinder jar add coriander, green chili, ginger, garlic and a little water and grind it into a smooth paste. Keep aside.
For Chicken Marination:
- Step 2: In a mixing bowl combine chicken, salt, turmeric powder, Malvani Masala and lime juice, mix well. Marinate for an hour to overnight.
For Coconut & Onion Vatan:
- Step 3: Heat 1 tbsp oil in a wok, then add sliced onions and cook on medium-high flame until translucent.
- Step 4: Once the onion turns translucent add ginger and garlic and cook for 3-4 minutes on medium heat. Then transfer them in a plate and set aside.
- Step 5: In the same wok heat 1 tbsp oil in a wok, then add cinnamon, coriander seeds, cloves and black peppercorn and allow them to splutter.
- Step 6: Then add the sliced coconut, stir well and cook until the coconut turns slightly golden brown. Then transfer them in the same plate of fried onion and set aside to cool them down completely.
- Step 7: Then transfer it into a mixer grinder jar & grind it into a fine paste using very little water. Set aside.
For Malvani Chicken Curry:
- Step 8: In the same wok heat oil, add in the sliced onion and cook until they turn light golden.
- Step 9: Then add Kashmiri chili powder, Malvani masala powder, stir and cook the masala for 2-3 minutes, add a splash of water if needed.
- Step 10: Add the onion & coconut vatan, cook the vatan stirring frequently until the oil separates, add a splash of water if the masala becomes too dry while cooking it.
- Step 11: Then add the marinated chicken, stir well and cook the chicken over medium flame until the oil separates.
- Step 12: Then add water and salt to taste, stir to mix well.
- Step 13: Bring the curry to a boil and cover and cook on low flame for 20-25 minutes or until the chicken is cooked through.
- Step 14: Then add freshly chopped coriander and stir well.
- Step 15: Serve hot with rice, bhakri, roti or vade. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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