India
Malvani chicken with toasted fresh coconut
Chicken cooked with toasted fresh coconut, onion, green chile and Malvani masala.
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India
Chicken cooked with toasted fresh coconut, onion, green chile and Malvani masala.
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Covered saucepan · Frying pan · Blender · Food thermometer
5 clear steps
Mix chicken with ginger, garlic, four chopped green chiles and salt. Cover and refrigerate for at least 1 hour; do not wash raw chicken.
Grate the coconut flesh. Toast in a little of the measured oil until lightly golden, then cool. Blend with two chopped onions, using a little water only as needed.
Warm the remaining oil in a covered saucepan. Cook the other two chopped onions and four green chiles until softened. Add marinated chicken and cook briefly, then stir in chile powder, turmeric and both masalas.
Add the coconut-onion paste and enough water to make a simmering sauce. Cover and cook initially about 25 minutes, stirring occasionally, until the thickest chicken pieces reach 74°C without touching bone. Add water if the sauce catches.
Finish with cilantro and serve. Vade or rice are optional separately prepared accompaniments, not measured ingredients in this curry.
Recipes from the same place, or built on the same ingredients.
