This Malwani Coconut Chicken Curry recipe has the sublime earthiness that comes from dry roasting fresh coconut and blending it together with spices. The marinated chicken is slowly cooked in this curry paste until tender and then enjoyed with a generous squeeze of lemon juice and raw onion slices with rotis (Indian flat bread).
So many women in the world have inspired our generation – whether it was the humanitarian work done by Mother Teresa, the magical spell cast by J.K Rowling and her Harry Potter books, the likes of Oprah to my Mum and even the maid who worked in our home back in India so her daughter could have an education. They have all contributed to shaping the way we think, the way we conduct ourselves and take responsibility for our place in this world. Today, on International Women’s Day and always, I hope we strive to make something better for ourselves, be grateful for the opportunities we have and give back to those less fortunate.
Almost all of my cooking and home-making is inspired by the women in my life. Watching the little things they did right in my formative years has shaped the decisions I make today in our everyday life. Whether it is sustainable food choices, cooking from scratch, hosting friends at home for meals prepared with love or even sharing recipes on this blog! It all comes from the wisdom my favorite ladies have shared with me generously.
If you travel the length and breadth of India, with every region, you’ll find a different interpretation of curry. Ingredients change, spices vary and so do the flavors. The makhani’s and kadai’s don’t make much of an appearance as you go further down south. Cream is replaced by liberal use of fresh coconut – scraped, roasted and ground to pastes and for extraction of lush coconut milk. The Malwan region in the state of Maharashtra has the perfect confluence of Goan and Maharashtrian cuisine and makes for some of my favorite curry recipes using both seafood and this Malwani Coconut Chicken Curry.
As is true for all roasted coconut curries, it tastes even better a day old. Go ahead, call it a curry night!
- 500 gms Chicken (bone -in)
- 1 tsp Garlic paste
- 1/2 tsp Turmeric powder
- 200 gms coconut Grated fresh
- 3 Onions (half finely sliced, half finely chopped)
- 3 chillies Kashmiri red
- 2 chillies dry long red
- 1.5 tsps Tamarind paste
- 1/2 tsp Coriander powder
- 1/2 tsp Fennel seeds
- 6 Cloves
- 1/2 tsp seeds Cumin
- 1/4 tsp Black pepper
- 1/4 tsp Cinnamon powder
- 1 tbsp Coriander leaves (finely chopped)
- 1 tbsp Lemon juice
- 200 ml Water
- to taste Salt
Marinate the chicken pieces with salt, garlic paste and turmeric powder for at least 30 mins (longer if possible).
In a frying pan, dry roast without oil the grated coconut until you can see hues of gold and set aside.
In the same pan, heat oil. Add the finely sliced onion and fry until golden.
Then add the red chillies, coriander, fennel seed, cumin and black pepper powders and roast until you can smell the flavors.
Cool the mixtures and blend it into a fine paste along with the roasted coconut, tamarind paste and water.
For the curry, heat oil and fry the onion until they begin to change color.
Add the chicken and fry for a few minutes to seal the flavors. Add the coconut paste and adjust salt as per taste. Cover and cook on low heat until chicken is tender. Add hot water to get the desired consistency.
Just a few minutes before you turn off the heat, add the cinnamon powder, freshly chopped coriander leaves and a generous squeeze of lemon juice. Serve hot with rotis or rice.