Kombdi Vade / Chicken Malvani
|Chicken||1 Medium, cut into small pieces (For chicken curry)|
|Ginger garlic paste||1 Tablespoon (For chicken curry)|
|Scraped coconut||3⁄4 Cup (12 tbs) (For chicken curry)|
|Oil||4 Tablespoon (For chicken curry)|
|Cinnamon stick||1 Small (For chicken curry)|
|Black cardamom||2 (For chicken curry)|
|Green cardamoms||2 (For chicken curry)|
|Bay leaf||1 (For chicken curry)|
|Cloves||3 (For chicken curry)|
|Cumin seeds||1⁄2 Teaspoon (For chicken curry)|
|Onions||3 Medium, finley chopped (For chicken curry)|
|Garam masala powder||1⁄4 Teaspoon (For chicken curry)|
|Fresh cilantro sprigs||4 , chopped (coriander - For chicken curry)|
|Fresh coriander leaves||1⁄2 Cup (8 tbs), roughly chopped (For Green Masala)|
|Scraped coconut||1⁄2 Cup (8 tbs) (For Green Masala)|
|Ginger||1⁄2 Inch, roughly chopped (For Green Masala)|
|Green chillies||4 , roughly chopped (For Green Masala)|
|Vade flour||2 Cup (32 tbs) (For vade)|
|Salt||To Taste (For vade)|
|Turmeric powder||1⁄4 Teaspoon (For vade)|
|Red chilli powder||1 Teaspoon (For vade)|
|Oil||200 Milliliter (For deep frying vade)|
|Rice||1 Kilogram (For vade flour)|
|Chana dal||250 Gram (Bengal gram split - For vade flour)|
|Urad dal||100 Gram (Black gram split - For vade flour)|
|Coriander seeds||25 Gram (For vade flour)|
|Cumin seeds||15 Gram (For vade flour)|
Apply salt and ginger garlic paste to the chicken pieces and leave aside for half an hour. Grind scraped coconut with a quarter cup of warm water and extract half a cup of thick milk. Grind together the ingredients of green masala to a fine paste.
Heat oil in a pan; add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds. As they crackle, add chopped onions and cook until soft and translucent. Then add green masala paste, saute on low heat for two to three minutes.
Add chicken pieces and further cook for two to three minutes. Add half a cup of water, adjust salt and cook until chicken is done. Finally add coconut milk and garam masala powder. Mix well. Garnish with chopped coriander leaves.
Preparation of vade:
Put the vade flour in a bowl. Add salt, turmeric powder and red chilli powder and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.