Malvani Chicken Curryमालवणी कोंबडी

Name: Malvani Chicken Curry
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Malvani / Konkani
Ingredients: 800 g chicken, curry cut bone-in; 2½ tbsp Malvani masala; 3 tbsp dry desiccated coconut (kopra), grated; 2 large onion, finely sliced; 2 medium tomato, roughly chopped; 2 tbsp ginger-garlic paste; 5 dried red chilies (Ratanji or Kashmiri); 1 tsp whole black pepper; 1 tsp coriander seeds; 4 tbsp coconut oil; ½ tsp turmeric powder; handful fresh coriander leaves; to taste salt

⏱ Prep 25m🍳 Cook 50m🍽 Serves 4🌿 Non-veg

Video: Your Food Lab (YouTube)

Malvani Chicken Curry is a bold, coconut-and-chili-powered gravy from the Konkan coast of Maharashtra — earthy, aromatic, and bright red-orange from the sun-dried Ratanbijis chilies at the heart of every Malvani kitchen. Unlike many North Indian curries, the base here relies on roasted coconut and a complex dry masala rather than cream or yogurt, giving the gravy a texture that clings and a fragrance that fills the room the moment it hits the oil. Serve with bhakri, steamed rice, or vade.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪chicken, curry cut bone-in800 g
▪Malvani masala2½ tbsp
▪dry desiccated coconut (kopra), grated3 tbsp
▪onion, finely sliced2 large
▪tomato, roughly chopped2 medium
▪ginger-garlic paste2 tbsp
▪dried red chilies (Ratanji or Kashmiri)5
▪whole black pepper1 tsp
▪coriander seeds1 tsp
▪coconut oil4 tbsp
▪turmeric powder½ tsp
▪fresh coriander leaveshandful
▪saltto taste

🌍 Cooking abroad? Substitutions

Malvani masala can be sourced from specialty Indian grocery stores (look for brands from Maharashtra like Kolhapuri or Konkan Masala). If unavailable, combine 1 tbsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala, and ½ tsp black pepper — it's a shortcut, not a substitute, but delivers the heat-coconut profile.
Dry desiccated coconut (kopra) is sold in South Asian grocery stores; fresh grated coconut also works and gives a richer, slightly sweeter base.
Ratanbiji or Bedgi dried chilies (used in authentic Malvani masala) are hard to find abroad — Kashmiri chilies give the same deep color with moderate heat; add 1 tsp cayenne if you want more fire.

Method

1Dry-roast the kopra (desiccated coconut) in a pan on low heat, stirring constantly, until it turns nutty and golden-brown — about 4 minutes. In the same pan, dry-roast the dried chilies, coriander seeds, and whole pepper for 1 minute. Cool and grind everything together with 3–4 tbsp water into a fine paste.
2Marinate the chicken in turmeric, a pinch of salt, and 1 tsp ginger-garlic paste for 20 minutes.
3Heat coconut oil in a heavy pot. Add the sliced onions and fry on medium-high heat until deep brown, about 15 minutes — this caramelisation is the flavour backbone, so don't rush it.
4Add the remaining ginger-garlic paste and cook 2–3 minutes. Add tomatoes and cook until completely soft and the oil starts to separate.
5Add the Malvani masala powder and the roasted coconut-chili paste. Stir on medium heat for 4–5 minutes until fragrant and the oil beads on the surface.
6Add the marinated chicken and mix well. Pour in 1¼ cups water, bring to a boil, cover and cook on low heat for 30 minutes, stirring occasionally, until the chicken is cooked through and the gravy is thick.
7Taste and adjust salt. Garnish with fresh coriander and serve hot with steamed rice, bhakri, or vade.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.