Malvani Chicken Curry
If you've got bone-in chicken pieces, grated fresh coconut and green chillies, you're most of the way to this chicken: about 75 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the chicken pieces and pat dry, then rub them with half the ginger and garlic paste, the turmeric and a little salt; set aside to marinate for 20 minutes.
- Heat 1 tablespoon of the oil in a frying pan and gently roast the sliced onions and grated coconut over medium heat, stirring often, until deep golden brown and fragrant, about 8 minutes. Let it cool, then blend with a splash of water to a smooth dark masala paste.
- Heat the remaining oil in a heavy pan, add the slit green chillies and the rest of the ginger and garlic paste and fry for a minute until aromatic.
- Add the marinated chicken and sear over medium-high heat for 5 minutes until lightly coloured on all sides, then stir in the chilli powder and ground coriander and cook for another minute.
- Stir in the blended coconut-onion masala and cook for 4 to 5 minutes, stirring so it does not catch, until the oil begins to separate at the edges.
- Pour in the water, season with salt, bring to a simmer, then cover and cook gently for 20 to 25 minutes until the chicken is tender and cooked through, reaching an internal temperature of 75C (165F).
- Uncover, stir in the garam masala and simmer for a further 3 minutes to thicken the gravy. Adjust salt, scatter over the chopped coriander leaves and serve hot with rice or bhakri.
You'll use: Oven Β· Frying pan / skillet Β· Pan Β· Saucepan Β· Blender
Tips & common questions
How long does Malvani Chicken Curry take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Malvani Chicken Curry is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken preparation in Malvani style.jpg by Amitkumar Si, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.