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Ingredient
Kombdi Sukka (Dry Chicken Masala)
Introduce
Chef :
Pooja M. PanditKombdi Sukka (Dry Chicken Masala)
#reststyle
Kombadi Sukka Masala is basically a dry chicken gravy from Maharashtra where some authentic, traditional spices are used in it’s preparation alongwith coconuts. This dish tastes absolutely delicious and different from the regular chicken curry. Traditionally it is relished with vade, a type of fried flatbread similar to puri but quite different from it in texture as well as taste. This is a dish found generally in restaurants serving Malvani food in Maharashtra!
The Malvan region and Kolhapur in Maharashtra are famous for some of their masalas (spice powders) such as the Malvani Masala and the Kolhapuri Kanda Lasun Masala. When combined together in coconut based gravies, they impart a delicious flavour to any dish, though in some gravies they have to be used individually. These masalas are available in various stores in Maharashtra and online too and the recipes for the same too are available on the net.
Ingredient
Food ration :
8 servingsCooking time :
45 min
750 gm
Chicken
1 1/2 inch
Ginger
1/2 tsp
Turmeric powder
1 1/2 tsp
Kashmiri Red Chilli Powder
3 tsp
Malvani Mutton Masala
To Taste
Salt
2 tbs
Curds
1 tbs
Ginger Garlic paste
4 tbs
Oil
3
Cloves
3 sticks
Cinnamon (2″ each)
2 tsp
Cumin seeds
3 tbs
Coriander seeds
2 1/2 cups
Fresh Grated Coconut
1 1/4 cup
Dry Grated Coconut
1 piece
Dry coconut (3″ piece)
4 sticks
Cinnamon (1″ each)
Cooking instructions
* Step 1
To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water.
* Step 2
Grind the ginger and garlic into a smooth paste and set aside.
* Step 3
Cut the chicken into desired sized pieces and marinate them with curds, turmeric powder and ginger garlic paste and set aside till further use.
* Step 4
Heat a kadhai for roasting the coconut and add a tablespoon of oil to it.
* Step 5
First roast the mentioned whole spices in it and set aside.
* Step 6
In the same kadhai, add another tablespoon of oil and add the fresh grated coconut.
* Step 7
Roast till it is slightly browned. Add to it the dry grated coconut and roast further on low to medium flame till it is well browned.
* Step 8
Switch off the flame and cool down all the roasted ingredients.
* Step 9
At the same time, roast the 3" dry coconut piece on direct flame till it is well burnt. Cool and cut into small pieces.
* Step 10
In the meantime, heat a kadhai and add oil to it. Add all the whole spices mentioned for tempering.
* Step 11
As soon as they splutter, add the finely chopped onions and saute till translucent.
* Step 12
At this stage, add the remaining ginger garlic paste and saute further till the onions are well browned.
* Step 13
Next, add the turmeric powder, kashmiri red chilli powder, malvani mutton masala and kolhapuri kanda lasun masala and mix well.
* Step 14
If you desire to add potatoes, peel and halve them and add to the onions and mix well.
* Step 15
Add some water and cover and cook on medium heat for about 10 minutes.
* Step 16
Next, add the chicken and saute for a few minutes. Cover and cook, stirring occasionally.
* Step 17
Whislt the chicken is cooking, grind first the roasted whole spices alongwith the chopped roasted dry coconut piece, using a little water.
* Step 18
Add to it the roasted coconut and grind coarsely giving just a pulse or two or as required. Keep it aside till further use.
* Step 19
When the chicken and potatoes are well cooked, add the ground coconut paste and mix well.
* Step 20
Reduce the flame and simmer further for a few more minutes till the gravy is almost dry.
* Step 21
Switch off the flame and transfer the chicken gravy to a serving bowl.
* Step 22
Garnish with coriander leaves and serve the delicious Kombdi Sukka Masala with Vade and some fresh salad!
Note: if there is a photo you can click to enlarge it
Tag
chicken
Finely Chopped Onions (7 Onions approximately)
garlic cloves
ginger
turmeric powder
kashmiri red chilli powder
Malvani Mutton Masala
Kolhapuri Kanda Lasun Masala
Salt
Curds
ginger garlic paste
oil
cloves
Cinnamon (2″ each)
black peppercorns
green cardamoms
cumin seeds
coriander seeds
fresh grated coconut
dry grated coconut
Dry coconut (3″ piece)
Cinnamon (1″ each)
Black cardamom
Bay leaves
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