There are few things that unite India's diverse culinary landscape quite like a chicken curry. It's the centerpiece of Sunday lunches, the go-to in a time of celebration and a dish that carries the history of a region. And guess what? There are over 100 regional masterpieces waiting to be discovered!

And that’s exactly what The Weekend Chicken Curry, a new monthly series here at Vikhroli Cucina intends to do. We're going on a little journey to uncover these stories, recipes, spices, family heirlooms and the soul of India’s lesser-known chicken preparation through its most beloved dish! Each month, we willfeature a different corner of the country to bring you an authentic, yet approachable, chicken curry recipe, that you can try this weekend!

Our first stop? The Konkan coast of Maharashtra, for a dish that is as legendary as its beaches! The Malvani Kombdi Vade.

A taste of Malvani tradition

In the Konkan, Kombdi Vade is nothing short of a tradition on a plate, each house will have its own spin to this classic dish. It’s the cherished taste of festivals like Gatari, and the hallmark of family gatherings when the kitchen fills with the fragrance of freshly ground coconut and dry-roasted spices.

The dish consists of two parts: the aromatic chicken curry (kombdi rassa) and a fluffy, savoury fried bread (vade) made from rice flour and lentils. The magic of the curry lies in its iconic Malvani masala, a complex blend of over a dozen spices, with toasted coconut as its heart. The result is a gravy that is spicy, tangy, but very savoury, with the coconut balancing the heat of the chillies.

Tradition meets convenience: The modern cook's secret

Let's be honest, recreating a legacy dish like Kombdi Vade can seem daunting. The elaborate spice blend and slow-cooking process are part of its charm, but the prep work can be time-consuming. Traditionally, this would involve buying a whole chicken and spending precious time cleaning and cutting it into the right-sized pieces for the curry.

For a recipe this special, the quality and cut of the chicken are paramount. We need pieces that can soak up the masala and a few bone-in cuts to lend that rich, deep flavour to the gravy.

This is why Godrej Chicken Curry Cut is the perfect partner for our weekend culinary adventure.

The pre-cut, hygienically packed chicken saves you invaluable prep time, letting you focus on the true art of the dish — roasting the spices and perfecting the gravy. Each piece is cut to the ideal size, ensuring even cooking and maximum flavour absorption. The inclusion of bone-in pieces is a non-negotiable for an authentic rassa, and this chicken gets it just right.

Authentic Malvani Chicken Curry and Vade

Yields: 4 servings Prep time: 20 minutes (+ 1 hour for Vade dough) Cook time: 45-50 minutes

Ingredients:

• For the chicken curry:
  • 1 pack (500g) Godrej Chicken Curry Cut
  • 2 large onions, finely sliced
  • 1 large tomato, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder (optional, for extra heat)
  • A small ball of tamarind, soaked in warm water (or 1 tsp tamarind paste)
  • 3-4 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish
• For the Malvani Masala (Roast and Grind):
  • 1 cup freshly grated coconut
  • 1 large onion, sliced
  • 5-6 dried Bedgi red chillies (for colour)
  • 2-3 dried Sankeshwari red chillies (for heat)
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 4-5 cloves
  • 1-inch cinnamon stick
  • 1 star anise
  • 1 tsp poppy seeds (khus khus)
  • A pinch of stone flower (dagad phool)
  • 1 tsp oil
• For the Vade:
  • 1 cup rice flour
  • 1/2 cup jowar (sorghum) flour
  • 1/4 cup urad dal flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1 tsp finely chopped coriander
  • Salt to taste
  • Oil for deep frying

Method:

Step 1: Prepare the Malvani Masala

• Heat 1 tsp of oil in a pan. Add the sliced onion and sauté until it turns golden brown. Remove and set aside.
• In the same pan, dry roast the dried red chillies, coriander seeds, cumin, peppercorns, cloves, cinnamon, star anise, poppy seeds, and stone flower until fragrant. Be careful not to burn them.
• Finally, add the grated coconut and roast until it is golden brown and aromatic.
• Let all roasted ingredients cool completely. Then, transfer them to a grinder along with the fried onion. Add a little water and grind to a thick, smooth paste. This is your fresh Malvani masala.

Step 2: Cook the Chicken Curry

• Heat oil in a heavy-bottomed pot or handi. Add the finely sliced onions and sauté until they turn translucent.
• Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
• Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and the oil begins to separate.
• Now, add the freshly ground Malvani masala paste. Sauté for 5-7 minutes on low heat, stirring continuously. This step is crucial for developing the flavour.
• Add your Godrej Chicken Curry Cut pieces to the pot. Mix well to coat each piece with the masala. Sauté for 5 minutes.
• Pour in about 2 cups of hot water, add the tamarind pulp, and stir. Bring the curry to a boil.
• Cover the pot, lower the heat, and let it simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened to a rich consistency.

Step 3: Prepare the Vade

• While the curry simmers, mix all the flours for the vade in a bowl. Add turmeric, cumin seeds, coriander and salt.
• Gradually add warm water and knead into a soft, pliable dough. Cover and let it rest for at least one hour.
• Heat oil for deep frying. Take a small ball of dough, flatten it on a greased plastic sheet or banana leaf into a small disc (about 3 inches in diameter).
• Carefully slide the vade into the hot oil. It will puff up. Fry until golden brown on both sides. Drain on absorbent paper.

Step 4: Serve and Savour

Garnish the hot chicken curry with fresh coriander. Serve immediately with the fluffy, warm vade, some sliced onions, and a wedge of lemon. The traditional way to eat is to tear a piece of vade and use it to scoop up the delicious, thick rassa.

There you have it—a weekend meal that tells you a story of the coast, and now, a treasured memory from your own kitchen!

Join us next month as we travel to another region to uncover its signature chicken curry. Have you tried making Kombdi Vade? Share your creations with us on Instagram, tagging @VikhroliCucina and using the hashtag #TheWeekendChickenCurry!