Malvani Chicken Curry

I was about 10 to 12 years old when we went to Konkan - a coastal region in Maharasthra for the first time. Konkan is the paradise of Maharasthra - dense tropical trees, intoxicating smells of fresh fruits such as mango, jackfruit and cashews, mind numbing tasty seafood and meat preparations in exotic Malvani spices, and the heavy monsoon rain that brings much needed relief from the summer heat. We stayed at our family friends house in a typical Waada - a unique villa specific to villages with a central courtyard that is usually teeming with family and kids.  The day we got there the entire village lost power. So you had 10 women in a small kitchen making this Malavni chicken and Vade in the dark on a Chool (An Indian style stove). And Lord knows that was probably the best thing I had ever eaten in my life. This is an attempt to make that chicken curry - I have not failed that bad I think :). Also the main ingredient in this dish is the Malvani Masala - now you cannot get that masala in the US. I got mine from India - But give me a few days and I am going to get the recipe from a Malvani household. Meanwhile, use a basic garam masala or chicken curry masala.

Ingredients and Method:
2.5lbs Whole Cut Chicken
Ginger/Garlic/Chilli paste : of 4 small garlic cloves, 1 tbsp ginger, 2 green chillies
Coconut Onion Paste: 1/4th cup shredded coconut & 1/2 medium onion (see recipe below)
1 tsp turmeric paste
1 tsp garam masala
1 tsp malvani masala
1/4 th cup chopped onion
Salt to taste

1. Marinate the chicken in the ginger, garlic, chilli paste. Set aside for 1 hour.
2. Add oil to a pan. When hot, add the 1/4 cup chopped onion and fry till translucent.
3. Now add the malvani masala and turmeric powder and roast for a few minutes.
4. Now add the marinated chicken and toss. Cover and cook for 10 minutes.
5. Now add the coconut onion paste and mix well and cook until chicken is white on the inside.

Recipe for Coconut Onion Paste:
1/4 cup shredded coconut
1/2 cup chopped onion
1 inch cinnamon stick
1 dagadphool
2 black peppercorns
1/2 tsp coriander sees
Pinch of fennel seeds
Pinch of cumin seeds
1 bay leaf
2 cloves
1/8 tsp khus khus or poppy seeds
In a pan, add all the spices and roast till aromatic on low heat. Add the onion and cocounut to the pan and roast on low heat until the mixture is light brown in color. Let cool. Then grind to a fine paste using very little water.

Note: When using a whole cut chicken, I usually separate the breast meat and add it to the pan to cook in the last stage since chicken breast cooks faster than thigh meat with bones.