Recipe Name:
Kombdi Vade (Chicken Curry with Fried Bread)
Prep Time:
30 minutes
Cook Time:
1 hour
Serves:
4 people
Description:
Kombdi Vade is a traditional Maharashtrian dish consisting of spicy chicken curry served with crispy and flavorful fried bread (vade). This dish is known for its rich flavors and hearty combination, making it a favorite in Maharashtrian cuisine.
Why You Will Love It:
You will love Kombdi Vade for its robust chicken curry, infused with aromatic spices and coconut milk, paired perfectly with crispy fried vade. The combination of tender chicken in a flavorful curry and crunchy vade creates a satisfying and memorable culinary experience.
Key Ingredient:
Chicken and Fried Bread (Vade)
Ingredients:
For Chicken Curry:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1/2 cup grated coconut
- 1/2 cup coconut milk
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
- 1 cup urad dal (black gram dal), soaked for 4-6 hours
- 1 cup rice flour
- 1 teaspoon cumin seeds
- 2-3 green chilies, finely chopped
- Salt to taste
- Oil for deep frying
For Chicken Curry:
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add chopped onions. Sauté until the onions turn golden brown.
- Add chopped tomatoes to the pan. Cook until they are soft and mushy.
- Add grated coconut and mix well. Cook for 2-3 minutes until the coconut turns golden brown.
- Allow the mixture to cool slightly, then transfer it to a blender. Grind into a smooth paste using a little water if needed.
- Heat oil in a deep pan or kadhai. Add the ground paste back to the pan. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
- Add chicken pieces to the pan and mix well with the masala. Cook for 5-6 minutes until the chicken is lightly browned.
- Pour coconut milk into the pan. Stir well to combine with the masala and bring to a gentle simmer.
- Cover the pan and cook on low heat for 25-30 minutes or until the chicken is tender and cooked through. Stir occasionally and add water if needed to adjust the consistency of the curry.
- Drain the soaked urad dal and grind it into a smooth batter using a little water. The batter should be thick yet smooth.
- Transfer the batter to a bowl. Add rice flour, cumin seeds, chopped green chilies, and salt. Mix well to combine into a smooth dough.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Take a small portion of the dough and flatten it into a round disc on your palm or on a greased plastic sheet. The vade should be about 3-4 inches in diameter and 1/4 inch thick.
- Carefully slide the vade into the hot oil. Fry on medium heat until golden brown and crispy on both sides. Remove from oil using a slotted spoon and drain on paper towels.
- Serve hot Kombdi Vade with crispy fried vade and garnish with fresh coriander leaves. Enjoy it with steamed rice or bhakri.
- Adjust the spiciness of the curry according to your preference by varying the amount of red chili powder and green chilies.
- Ensure the vade are fried until crisp and golden brown for the perfect texture.
- Kombdi Vade tastes even better when allowed to sit for a while before serving, allowing the flavors to develop.