• 1 kg chicken cut into medium pieces
  • 1 cup grated coconut
  • 2 Onions chopped,
  • 2 Onions cut into 1/2 inch squares
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp garam masala powder
  • 5 Green chillies chopped
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tbsp green chilli paste
  • 5 tbsp oil
  • Salt to taste
  • a small bunch of coriander leaves

Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.

Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.

Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).

However not all of the cuisine is hot and spicy. The ‘Konkanastha Brahmin’ style of food is quite bland yet very tasty and vegetarian too.

Fish dishes dominate the Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people, but are quite tasty. The Malvani cuisine is very similar to Goan or coastal South Indian cuisine.

Cooking:

Marinate chicken with ginger, garlic and green chilli paste and keep aside for minimum 1 hr.

Heat 1 tbsp oil in a frying pan. Roast the grated coconut in it till the coconut becomes golden brown. Turn off the gas and let it cool. When cool blend it with 2 onions cut into squares in a food processor. Keep aside.

Heat 4 tbsp oil in a heavy bottom frying pan (kadhai). Fry the chopped onions till it becomes light brown. Add the chopped green chillies and saute for a few seconds. Add garam masala, red chilli powder, turmeric powder and fry for a 30 seconds.

Now add the marinated chicken pieces. Fry on medium heat for 10 minutes till the chicken turns brown. Add the coconut and onion paste and salt and stir well. Add 5 cups of water and cover the pan with a lid. Cook on low heat for 25 minutes.

Your Malvani Chicken Curry is done. Garnish with chopped coriander leaves.