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Spicy Malvani Chicken Curry

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Adjust Servings:
1 kg chicken – cut into medium sized pieces
For the Curry
80 ml water
3 tbsp refined oil
3 onions – finely chopped
handful coconut – grated
handful coriander leaves
For the Malvani Masala
1 bay leaf
1/2 nutmeg
6-7 cloves
6-7 dry red chilies
10 black peppercorns
1 large cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp red chili powder
1/2 tsp turmeric powder
For the Coconut Masala Paste
3 green chilies
5-6 garlic cloves
1 coconut – grated
3/4 in ginger

Nutritional information

125.17 g
246.52 g
72.14 g
2299 mg
650 mg

Spicy Malvani Chicken Curry

  • Non Veg
  • 1 hr
  • Serves 6
  • Easy


  • For the Curry

  • For the Malvani Masala

  • For the Coconut Masala Paste


This spicy Malvani chicken curry really lives up to its name. It has a true kick to it, thanks to the heavy reliance on chilis and spicy powder. This is typical for Malvani cuisine, which hails from India’s South Konkan region of Maharashtra and Goa. It is not just spicy, but it is also somewhat sweet thanks to the use of certain spices like coconut and ginger. It makes for a great summer or winter dish, so get cooking today.

Health Benefits

Chicken is the number one poultry eaten in the world. It is one of the oldest domesticated animals. Consuming it regularly can give you a good supply of protein, a lot of essential vitamins, and minerals. It has the ability to regulate your cholesterol and blood pressure, which works to improve your heart health, and reduce chances of suffering from heart attack and stroke. The protein content also helps you to regulate weight loss and build muscle

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How to make Spicy Malvani Chicken Curry

  • Dry roast all the Malvani masala ingredients in a pan.
    • Coarsely grind them.
  • Grind all the coconut masala ingredients into a paste.
  • Heat oil in a kadhai.
    • Add the ground coconut masala and onions.
    • Stir and cook for 10 minutes.
  • Add 3-4 tsp of the ground red chili powder, Malavani masala, and salt to taste.
    • Mix in the chicken and water.
    • Cover and cook at a low temperature for 40 mins until the gravy thickens and the chicken tenderizes.
  • Garnish using grated coconut and chopped coriander leaves.
  • Serve hot.


No one can say what came first, the chicken or the egg.

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