Wednesday, 24 February 2016


Malvani Cuisine is the cuisine of the Konkan region of Maharashtra and Goa and some parts of West Karnataka. Malvan is a town in the west coast of Maharashtra. Being a coastal area in Konkan, Malvani cuisine uses lot of coconut in its cuisine..... whether its grated, dry grated, fried, coconut paste and milk. Besides they use spices like dry red chillies, coriander seeds, peppercorns, cumin seeds, cardamom, ginger, garlic, other garam masalas. Kokum, dried kokum, tamarind and raw mango are commonly used in their cuisine. Fish dishes dominates their cuisine being a coastal region. Once I  got to know their cuisine is hot and spicy, I would love to explore more of their dishes.... the fish ones definitely.... in future.... At this moment I am not really satisfied with the informations provided by the wiki.... wishing to read more about the place, its culture and cuisine. So including this too in my long wish list, let me proceed with the recipe.

My pick today is Chef Aditya Bal's Malvani Chicken. I just came across his recipe the other day and loved the assortment of spices he used. At a glance, I understood it will be extremely flavourful and tasty. It definitely was. Just use less amount of dry red chilli if you do not want it hot. I did follow his recipe but did not keep the iPad open once I proceeded with it. I feel that spoils the food and the mood. Let us cook with a stress free mind always. So long I am not claiming authenticity of a dish, how does it matter if I forget to add one spice or include one new. What is more important is how much love and care I am putting into it, so that the outcome is tasty and good looking.

Chicken : 1kg
Shredded Coconut : 1/2 medium cup + 2tbsp[for garnish but I skipped]
Green Chilli : 2
Ginger : 1tbsp small cut
Garlic : 6-7 cloves
Bayleaf : 1
Cinnamon Stick : 2 two inch
Green Cardamom : 2-3
Black Peppercorns : 8-10
Nutmeg : 1/2[I skipped]
Cloves : 4-5
Coriander Seeds : 1tsp
Cumin Seeds : 1/2tsp
Red Chilli : 4
Onion Paste : 2-3 tbsp
Coriander Leaves : 1tbsp[chopped for garnish]
Turmeric Powder : 1tsp
Salt : As required
Lemon Juice : 2tbsp[my inclusion]
Oil : 4-5tbsp

Wash the chicken pieces and marinate with lemon juice, salt and half tsp turmeric powder for 45 minutes to 1 hour.

Dry roast the bayleaf, green cardamom, cinnamon, cloves, nutmeg, coriander and cumin seeds, dry red chilliies and dry grind to a coarse powder.

Prepare a paste of ginger, garlic, shredded coconut and the green chillies adding little water.

Heat oil in a wok. Add the onion paste and stir for 2 minutes. Add the spice paste and stir for 2-3 minutes.

Add the spice powder and stir for a minute or 2. Add the turmeric powder n stir. Add the chicken pieces without the marinade. Stir at high heat for 3-4 minutes. 

Add the marinade and fold in well. Lower heat to minimum and cover. Uncover and stir every 3-4 minutes. Once all the water dries up, add a cup of water. Let cook for 3-4 minutes.

Transfer to a bowl and garnish with fresh coriander leaves and shredded coconut[I skipped].


  1. I could visualize kerala cusine in the appearance and texture and most importantly my dad s touch as he preps such curries

    1. Hi thanks... loved doing this chicken curry from Malvan


  2. This is excellent post. Must try

  3. Even I am loving it, Soma dear! I am tired of the usual curries with tomatoes, this is perfect with lemon juice and coconut.

    1. Thanks Balvinder...lemon juice was my inclusion...original recipe does not use it....

  4. Yummy recipe! Love chicken curries. Could you tell me how many dry chillies I think you've missed it.

    1. Arey Anitha long time... how are you...thanks dear... edited now... I used 4...

  5. Yeah long good. Hope you are fine too. Following your posts silently :-) liked the coconut burfi. In fact it's my favorite!

    1. Thanks so much... sincerely hope you are ok health wise ... not blogging anymore?