Malwani Chicken Curry Recipe

Wash chicken pieces and pat dry. In a bowl combine turmeric, 1 tsp salt and lime juice. Rub evenly over chicken. Set aside to marinate for 20–30 minutes while you prepare the masala.

Toast whole spices

Heat a small dry skillet over medium heat. Add dry red chilies, hot red chilies, coriander seeds, cumin seeds, peppercorns, cloves, cardamom, cinnamon, fenugreek, mustard and fennel seeds. Toast, shaking the pan, until fragrant (2–3 minutes). Watch carefully to avoid burning.

Add the 3 tbs grated coconut to the hot pan and toast for another 1–2 minutes until golden. Remove from heat and let cool completely.

Grind the cooled toasted spice-coconut mixture into a fine powder using a spice grinder or mortar and pestle. Set aside 2–3 tbs of this powder for the curry base (or use all if you prefer stronger spice).

In a heavy-bottomed pan or kadai, heat 4 tbs oil over medium heat. Add 0.5 tsp mustard seeds and let them splutter (20–30 seconds). Add curry leaves and fry for a few seconds until aromatic.

Add the sliced onions and cook, stirring occasionally, until soft and beginning to brown, about 10–12 minutes. This deepens the flavor of the curry.

Add chopped ginger and garlic; sauté 1–2 minutes until raw smell dissipates. Add slit green chilies and cook 30 seconds more.

Add the chopped tomato and cook until broken down and oil begins to separate from the mixture, about 5–6 minutes.

Lower heat to medium-low. Add 2–3 tbs of the freshly ground Malvani masala powder, stir and cook 1–2 minutes to bloom the spices. If you want more heat and aroma, add more masala up to the full amount prepared.

Add the marinated chicken pieces and turn to coat thoroughly with the masala-onion mixture. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 6–8 minutes.

Add 1 tsp tamarind paste and 1 tsp jaggery (or brown sugar) and 1 tbsp salt (adjust later). Mix well to combine.

While the chicken is searing, prepare the coconut slurry: in a blender combine 0.75 cup fresh grated coconut and 200 ml of the water. Blend until very smooth to make a thick coconut milk/cream.

Pour the coconut slurry into the pan with the chicken. Add remaining 100 ml water to adjust consistency (use less for thicker gravy). Stir gently, bring to a gentle simmer.

Cover the pan and simmer on low-medium heat for 18–22 minutes, or until the chicken is cooked through and tender. Stir once midway and check seasoning.

Uncover, increase heat slightly and simmer for 3–4 minutes to reduce and thicken the gravy to desired consistency. Taste and adjust salt, tamarind or jaggery to balance heat, tang and sweetness.

Turn off heat. Stir in chopped coriander leaves. Squeeze lime over the curry to brighten flavors just before serving.

Serve hot with steamed rice, bhakri, or rotis, with extra lime wedges on the side.