Why this recipe works
Malvani cooking is defined by roasted coconut and a distinctive, chilli-heavy spice blend. Both fresh and dry coconut are roasted dark with onion and whole spices, then ground into a deep, nutty gravy. Lots of dried chilli brings the heat, and kokum lends the coast’s characteristic sourness.
Ingredients
Method
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1
Dry-roast the coconut, onion and whole spices until dark and fragrant.
Why roast the coconut: roasting the coconut dark builds the deep, nutty, smoky base that defines a Malvani gravy.
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2
Grind the roasted mix to a smooth masala with a little water.
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3
Brown the chicken, then cook it in the masala with turmeric.
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4
Add water and kokum, and simmer until the chicken is tender.
Why kokum: the sour kokum brightens the rich coconut gravy, the coast’s answer to tamarind.
An honest word
Malvani chicken is a rich, fiery coastal treat: protein-rich from the lean chicken, but the roasted coconut and oil make the gravy indulgent. Keep the oil modest and let the roasted coconut and spice, not extra fat, carry the flavour. Very spicy by tradition, so pitch the chilli to taste. With rice or a bhakri, it is a bold, memorable meal.