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).
Malwani Coconut Chicken Curry
- 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.