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Chicken Coconut

Malvani Chicken Curry
(Malvani Kombdi Masala)

Green Chilli Chicken

Chicken (called kombdi in the Malvan region of Western India) cooked with roasted coconut and spices. A big hit with spicy food lovers.

Indian Non - Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Maharashtrian Non-Vegetarian


8  medium sized pieces (about 800  grams) of chicken
1  coconut(s) grated
4  onions chopped
1  teaspoon(s) red chilli powder
½  teaspoon(s) turmeric powder
2  teaspoon(s) hot spice mix (garam masala) powder
8  green chillies chopped
2  tablespoon(s) each of ginger and garlic pastes
2  tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing

    Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.
    Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

  1. Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2  minute(s) or till they are light brown in color.
  2. Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3  minutes or till they are lightly browned.
  3. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25  minute(s) or till the chicken pieces are tender and fully cooked.

    Garnish with finely chopped coriander leaves.

    TIP:

  • If it is difficult to obtain fresh coconut, it can be replaced by desscicated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).

 
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