Malvani Chicken Curry

Instructions

1. Dry-roast the grated coconut in a pan over medium heat for 4–5 minutes until golden brown and fragrant, stirring constantly. Cool and blend to a fine paste with a little water. Set aside.
2. Marinate the chicken pieces with turmeric, half the Malvani masala and salt for 30 minutes.
3. Heat coconut oil in a large pot. Add sliced onions and fry for 12 minutes until golden. Add ginger-garlic paste and cook for 3 minutes.
4. Add the remaining Malvani masala and the coconut paste. Fry, stirring, for 5 minutes until fragrant and the oil starts to separate.
5. Add the marinated chicken and stir to coat. Sear on high heat for 5 minutes.
6. Add the kokum and 300ml warm water. Cover and simmer for 30 minutes until the chicken is cooked through and the gravy is thick and glossy.
7. Adjust seasoning. Garnish with fresh coriander. Serve with steamed rice or solkadhi on the side.

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