MALVANI CHICKEN CURRY

Malvani Cuisine is that of the Konkan region of Maharashtra, Goa and some parts of the West Karnataka. Malvan happens to be a town in the west coast of Maharashtra. Being a coastal area in Konkan, Malvani cuisine uses a lot of coconut in it's cooking..... be it 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 the Malvani cuisine being a coastal region. Once I  got to know that their cuisine is hot and spicy, I wished to explore more about their dishes.... the fish ones definitely.... in the future may be.... At this moment, I am not really satisfied with the informations provided by the wiki.... willing to read more about the place, it's culture and cuisine. Hence, I am 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 varied spices he used. At a glance, I understood it will be extremely flavourful and tasty, spicy too.

 

                              

                                                

It definitely was. Just use less amount of dry red chillies 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. As long as I am not claiming the 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.

INGREDIENTS :

Chicken : 500 gm
Shredded Coconut : 1/2 small cup 
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 
Cloves : 4-5
Coriander Seeds : 1 tsp
Cumin Seeds : 1/2 tsp
Red Chilli : 4
Onion Paste : 2-3 tbsp
Turmeric Powder : 1tsp
Salt : As required
Lemon Juice : 2tbsp [my inclusion]
Oil : 4-5 tbsp

Chopped Coriander to garnish, I ran out of it 

METHOD :

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 a little of water.

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

Add the marinade and fold in well. Lower the heat to the minimum and cover. Remove the cover and stir every 3-4 minutes. Once all of 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].