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The ingredients needed to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):
- Use 500 gm Chicken
- Take 1 1/2 cup Chopped Onions
- You need 1/4 cup Chopped Tomato
- You need 1 tbs Ginger Garlic paste
- Take 1/2 tsp Turmeric powder
- Use 1 tsp Malvani Mutton masala
- You need 2 tbs Kolhapuri Kaanda Lasun masala
- Prepare 1/2 tsp Tamarind
- Take To Taste Salt
- You need 1/4 cup Chopped Coriander Leaves
- Provide For marination :
- You need 1 tsp Curds
- Take 1 tsp Ginger Garlic Paste
- Use 1/4 tsp Turmeric Powder
- Get For roasting :
- Provide 1 small Onion Sliced
- Provide 3/4 cup Fresh Grated Coconut
- Prepare 1 piece (2" piece) Dry Coconut
- Provide Whole spices to be roasted :
- You need 2 Dry Red Bedgi Chillies deseeded
- Provide 2 CLoves
- Take 1 piece (2 inch) Cinnamon
- You need 2 Black Peppercorns
- Take 1 Green Cardamom
- Prepare 1 Black Cardamom
- Use 1/2 tsp Cumin seeds
- Prepare 1 tbs Coriander Seeds
- Provide For tempering :
- Get 3 tbs Oil
- Use 2 Cloves
- You need 1 piece (2") Cinnamon
- Provide 1 Black Cardamom
- You need 2 Green Cardamom
- Use 2 small bay leaves
Steps to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):
- To make the Kombdi Rassa, first wash the chicken thoroughly in sufficient water. Drain well and cut into desired sized pieces.
- Marinate with curds, ginger garlic paste and and turmeric powder and set aside for about an hour.
- Heat a kadhai to roast the spices and add oil to it. First roast the deseeded dry red chillies and set aside.
- Next, add the mentioned whole spices and roast till they emit a slight aroma. Transfer to a bowl and set aside to cool.
- Heat the same kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent.
- Add to it the grated fresh coconut and saute on low to medium heat till it browns a bit. Switch off the flame and set aside to cool.
- In the meantime, roast the 2″ dry coconut piece on direct flame till it blackens. This takes hardly a few minutes.
- Grind together the roasted whole spices, dry coconut piece, tamarind and the onion coconut mixture, to get a smooth paste using water as required.
- Heat a pan and add oil to it for tempering. When it heats up, add the mentioned whole spices.
- When they splutter, add the chopped onions and saute till slightly browned.
- Add the ginger garlic paste and saute for a while. Add the turmeric powder and mix well.
- Add the chopped tomatoes and cook till mushy.
- Next, add the marinated chicken and mix well. Increase the flame to high and saute for a few minutes.
- Add water, almost upto the level of the chicken and mix. Bring to a boil and add the Malvani Masala and the Kolhapuri Kaanda Lasun Masala and mix.
- Cover and cook on medium heat stirring occasionally till the chicken pieces are well cooked.
- Uncover and add the ground masala paste and salt to taste. Mix and bring to a boil on high flame.
- Check seasoning and adjust as desired. Add some more water if required to get a gravy of medium thick consistency.
- Swtich off the heat and transfer the chicken rassa to a serving bowl.
- Garnish with chopped coriander leaves and serve the delicious Chicken Rassa with some Vade or phulkas and a fresh salad by the side!
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