Malvani Chicken Curry

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Preparation Time : 35 minutes

Cooking Time : 20 – 30 minutes

Serving : 4 members


A beautifully flavoured spicy chicken gravy with a lot of coconut used that’s filling and deeply satisfying . Coconuts are a big no to my daughter Anisha . I really can’t figure out from where she got this health freak in her because my hubby , my boy and myself are great non stop foodies who end up eating anything and everything called food . My daughter made sure we cut down on the coconuts used at home in our curries to 1/2 the amount and for the sides like veggies ( poriyal , kootu ) avoid using it . The pain in eating veggies itself is more than enough , to add upon to it no coconut proved that healthy is anything but boring . God , it was a real hard task in the beginning but now am used to it . My girl manages to health police us all at home but to me habits don’t stick if they are joyless and food has to be a pleasure , not an obligation .


For the chicken

chicken1/2 kg
onions 4 chopped
turmeric powder1/2 teaspoon
ginger paste 2 tablespoons
garlic paste2 tablespoons
oil2 tablespoons
Salt to taste
Water as required

For the masala paste

coconut 1 small grated
whole red chillies 2
garlic pods3
cumin seeds 1 teaspoon
roasted coriander seeds1 tablespoon
green chillies2
coriander leaves, chopped 1/2 cup
malwani masala 2 tablespoons
Water as needed

For the malwani masala

red chillies12
whole coriander seeds 2 teaspoons
peppercorns1/2 teaspoon
cumin seeds 1/2 teaspoon
Fennel seeds 1/2 teaspoon
green cardamoms4
black cardamoms2
dry coconut, grated ( dried coconut we use to extract coconut oil )1/2 cup
poppy seeds (khuskhus) 1 teaspoon


For the malwani masala

Grind all the Malwani masala ingredients together to a fine powder and keep it aside

For the masala paste

  1. In a pan roast the grated coconut and whole red chillies. Grind this roasted mixture with the garlic pods, cumin seeds, roasted coriander seeds and water.
  2. Now add green chillies, chopped coriander, malwani masala and a little more water. Grind it again into a coarse masala paste.

For the chicken

  1. Heat the oil in a pan, add ginger and garlic paste, chopped onions and cook for a while.
  2. When the onions turn translucent, add turmeric, salt and cook for a few minutes.
  3. Add the chicken to the pan, mix it well and then add the masala paste.
  4. Cook for 15-20 minutes or till the chicken is done and well coated in the masala gravy .Serve hot.