Entree: India – Mumbai & Konkan – मालवणी चिकन करी ➤ Mālavṇī cikan karī (Spicy coconut-and-spice chicken curry from the Malvan coastal Konkan region)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 15 min

Total 55 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces, trimmed and halved if large (about 8 pieces)
- 3 tbsp (45 ml) coconut oil or neutral vegetable oil
- 2 medium onions, thinly sliced (about 300 g)
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 green chilies, slit
- 10–12 curry leaves
- 1 cup (240 ml) coconut milk
- 6 kokum petals (10 g) soaked in 1/4 cup (60 ml) warm water OR 1 tbsp (15 ml) tamarind paste
- 1 tsp (5 g) turmeric powder
- 1 to 1 1/2 tsp (5–8 g) salt, to taste
- 1 tsp (5 g) sugar (optional)
For the Malvani roasted coconut-spice paste:
- 3/4 cup (60 g) grated unsweetened dried coconut (desiccated), roasted until golden
- 2 tbsp (12 g) coriander seeds, dry-roasted
- 1 tsp (2 g) cumin seeds, dry-roasted
- 1 tsp (2 g) black peppercorns
- 6 dried red chilies, stemmed (adjust to heat preference; about 6 g)
- 1/4 tsp (0.5 g) cloves (2–3 cloves)
- 1/4 tsp (0.5 g) cinnamon (small stick broken)
- 1 tsp (3 g) poppy seeds (khus khus), optional
- 1/3 cup (80 ml) warm water for grinding (adjust for paste consistency)

Instructions

1. Prepare the Malvani masala: dry-roast the grated dried coconut in a skillet over medium heat until deeply golden and aromatic. In the same skillet, briefly toast coriander seeds, cumin seeds, black peppercorns, dried red chilies, cloves, cinnamon, and poppy seeds until fragrant. Cool slightly and grind with 1/3 cup (80 ml) warm water to a smooth paste; set aside.
2. If using kokum, soak the petals in 1/4 cup (60 ml) warm water for 10 minutes; reserve the soaking liquid. If using tamarind paste, mix it with 1/4 cup (60 ml) warm water.
3. Heat coconut oil in a heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring, until deep golden brown, about 12–15 minutes.
4. Add ginger paste, garlic paste, slit green chilies, and curry leaves; sauté 1–2 minutes until raw aroma cooks off.
5. Add turmeric and the ground Malvani coconut-spice paste; cook for 3–4 minutes, stirring so the paste loses its raw smell and oil begins to separate.
6. Add the chicken pieces, salt, and sugar (if using). Sear the chicken in the masala for 4–5 minutes, turning to coat.
7. Add the kokum soaking liquid (or tamarind mixture) and coconut milk, bring to a gentle boil, then reduce heat to low and simmer uncovered 20–25 minutes until chicken is cooked through and sauce has thickened. Stir occasionally and adjust consistency with water if needed.
8. Taste and adjust salt or heat. Finish with a few fresh curry leaves and a brief simmer. Serve hot with steamed rice or Konkan bhakri.