Not a Malvani Chicken Curry

Let’s be honest — when you’re far from home or your local spice market, not every traditional recipe can be recreated to the letter. The original Malvani Chicken Curry, a coastal Maharashtrian classic, calls for a bold and aromatic spice blend known as Malvani Masala — made from a medley of whole spices, some of which are a bit tricky to source here in Sydney if you don't know where to go and find them.

But does that mean you miss out on the comfort and richness of the dish? Absolutely not.

This is my version of a Not-a-Malvani Chicken Curry, and while it may not follow every traditional rule, it still hits all the right notes — hearty, deeply spiced, and full of coconutty warmth.

The soul of this curry lies in the wet coconut paste — made by slowly toasting onions, ginger, garlic, and fresh grated coconut until golden, then blending it all into a luscious base. Instead of the classic Malvani masala, I’ve used a good quality garam masala, which brings its own warmth and complexity, making this dish wonderfully aromatic and deeply satisfying.

It’s the kind of curry that wraps around you like a blanket — served hot with rice or a piece of flaky flatbread, it’s everything you crave on a cool evening or when you just need a bit of comfort on your plate.

So no, this may not be exactly Malvani… but it’s made with the same spirit: bold, homey, and cooked with love.

Recipe: Cooking time 60 minutes

Serves 6

Ingredients

Green Paste (Hirva Vaatan):

• Fresh coriander – a handful

• Green chillies – 2-3

• Ginger – 2-inch piece

• Garlic – 5 cloves

• Water – as required

For Marination:

• Chicken – 1 kg (skinless on the bone preffered)

• Salt – to taste

• Turmeric powder – 1/4 tsp

• Malvani masala – 1 tbsp Or you can use store brought Garam Masala

• Green paste (prepared above)

• Lemon juice – 1 tbsp

  
  

Wet Paste (Wet Vaatan):

• Vegetable Or Peanut oil – 2 tbsp

• Onions – 2 medium, sliced

• Coriander seeds – 1 tbsp

• Black peppercorns – 1 tsp

• Cloves – 3-4

• Cinnamon – 1/2 inch stick

• Garlic – 10 cloves

• Ginger – 2 inch piece

• 1 1/2 cups desiccated coconut (I use frozen Coconut and thaw it before cooking)

• Water – as required

  
  

For the Curry:

• Vegetable Or Peanut oil – 2 tbsp

• Onions – 2 finely chopped

• Kashmiri red chilli powder – 1 tbsp

• Malvani masala – 2 tbsp OR Garam Masala

• Hot water – as required

• Salt – to taste

• Fresh coriander – a large handful, chopped

  
  

Method:

1. Prepare the Green Paste:

   Blend coriander, green chillies, ginger, garlic, and a small amount of water into a smooth paste. Set aside.

   
   

2. Marinate the Chicken:

   In a large bowl, combine the chicken with salt, turmeric, Malvani masala OR garam masala, lemon juice, and the green paste. Mix well and let it marinate while you prepare the rest.

   
   

3. Make the Wet Paste:

   In a heavy pan, heat oil on high. Add sliced onions and sauté briefly. Then add coriander seeds, peppercorns, cloves, and cinnamon. Sauté until the onions turn translucent.

   
   

   Add garlic, ginger, and grated coconut. Stir well and cook until the coconut turns light golden brown. Let the mixture cool completely, then grind into a fine paste with a little water. Set aside. You can freeze this mixture to use later.

   
   

4. Cook the Curry:

   In a deep pot heat oil. Add chopped onions and sauté until light golden brown. Lower the heat, then add Kashmiri red chilli powder, Malvani masala OR garam masala, and a splash of hot water. Cook the spices for 2-3 minutes. Taste the seasoning before adding the Chicken.

   
   

5. Add Chicken & Simmer:

   Add the marinated chicken and salt to taste. Sauté on high heat, then add hot water depending on how thick or thin you want the curry. Add the wet paste, stir well, and cook until the oil starts to separate. Add hot water if it becomes too dry while cooking.

   Partially cover with a lid and cook until the chicken is done..

   
   

6. Final Touch:

   Once the chicken is cooked and oil floats to the top, taste and adjust the seasoning. Add freshly chopped coriander and stir.

Serve hot with rotis or steamed rice.