Entree: India – Mumbai & Konkan – कोंबडी वडे ➤ Kombdī Vaḍe (Spicy coastal Maharashtrian chicken curry served with crispy deep-fried rice and gram-flour flatbreads)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Total 1 hr 20 min

Ingredients

- For the vade (fried flatbreads):
- 2 cups (240 g) rice flour
- 1 cup (120 g) besan (gram flour)
- 1 tsp (5 g) carom seeds (ajwain)
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 to 1 1/4 cups (240–300 ml) very hot water, to knead
- Vegetable oil for deep frying (enough to deep-fry)

- For the chicken curry (kombdi):
- 2 lb (900 g) bone-in chicken pieces, skin removed and cut into serving pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) goda masala or 1 tbsp (8 g) garam masala if unavailable
- 2 medium onions (about 10 oz / 280 g), finely sliced
- 6 cloves garlic (about 18 g), crushed
- 1 1/2 inch ( about 20 g) piece fresh ginger, crushed
- 2 medium tomatoes (about 10 oz / 280 g), chopped
- 1 cup (80 g) freshly grated coconut
- 6 dried red chilies (adjust heat), stems removed
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 1 tbsp (15 ml) tamarind paste or 1 inch (about 5 g) ball of tamarind soaked in 3 tbsp (45 ml) warm water and strained
- 1/2 tsp (2.5 g) turmeric powder
- Salt to taste
- 2–3 cups (480–720 ml) water, as needed
- Fresh cilantro for garnish
- Optional: kokum (3–4 pieces) soaked, for extra tang

Instructions

1. Make the vade dough: in a bowl mix rice flour, besan, carom seeds, baking soda, and salt. Add ghee and rub into the dry mix. Pour very hot water gradually and mix with a spoon until a soft, pliable dough forms. Cover and rest 10 minutes.
2. Shape the vade: divide dough into 12 equal portions, roll each into a ball, then flatten gently into 3–4 inch (7–10 cm) discs about 1/4 inch (6 mm) thick. Keep covered with a damp cloth while frying.
3. Heat 3–4 inches (7–10 cm) of oil in a deep pan to 350°F (180°C). Fry the discs in batches, flipping, until puffed and golden brown, about 2–3 minutes per side. Drain on paper towels and keep warm.
4. Prepare the coconut-chili masala: in a small dry pan, toast dried chilies, coriander seeds, cumin seeds, and peppercorns over medium heat until fragrant, 1–2 minutes. Add grated coconut and toast briefly until golden but not burnt. Cool slightly and grind to a coarse paste with a little water and the tamarind paste.
5. Start the curry: heat oil in a heavy pot over medium heat. Add sliced onions and sauté until deep golden brown, 12–15 minutes. Add crushed garlic and ginger and cook 1–2 minutes until aromatic.
6. Add turmeric and chopped tomatoes; cook until oil separates and tomatoes break down, 6–8 minutes. Stir in the ground coconut-chili-tamarind masala and cook 3–4 minutes to develop flavor.
7. Add chicken pieces, salt, and goda masala (or garam masala); toss to coat. Pour in 1 to 2 cups (240–480 ml) water depending on desired gravy thickness, bring to a simmer, cover, and cook 20–25 minutes until chicken is tender and cooked through. Add more water and simmer 5–10 minutes if needed to reach desired consistency.
8. Adjust seasoning, add soaked kokum pieces in the last 5 minutes if using, and garnish with chopped cilantro.
9. Serve hot: place vade on a plate and ladle the kombdi (chicken curry) alongside or over the vade so the fried breads soak up the curry.