Kombdi Vade (Malvani Chicken Curry with Vade)
- 75 min
- hot
- Serves 4
Kombdi vade is Malvani chicken curry in a roasted spice and dry coconut masala with deep fried rice flour vade. Spicy, serves 4, about 1 hour 15 minutes.
Good for: Party
Ingredients
Chicken600 grams
Ginger Garlic Paste1 tbsp
Turmeric Powder½ tsp
Salt2 tsp
Dry Red Chilli3 grams
Coriander Seeds1 tbsp
Fennel Seeds1 tsp
Black Peppercorns1 grams
Cloves1 grams
Cinnamon2 grams
Star Anise1 grams
Oil3 tbsp
Onion, Thinly Sliced1
Dry Coconut, Grated50 grams
Water, For Grinding150 ml
Red Chilli Powder1 tsp
Coriander Leaves, Finely Chopped8 grams
Rice Flour200 grams
Wheat Flour40 grams
Besan Flour30 grams
Cumin½ tsp
Fenugreek Seed powder0.5 grams
Lemon, Wedges1
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 1366kcal | 5464kcal |
| Protein | 39g | 157g |
| Carbohydrate | 67g | 269g |
| Fat | 105g | 422g |
| Fibre | 8.4g | 34g |
| Sugar | 5.4g | 22g |
Cookd masalas for chicken
Method
Mix the chicken with ginger garlic paste, turmeric powder and 1/2 tsp salt. Keep aside for 20 minutes.
Dry roast the dry red chillies, coriander seeds, fennel seeds, black peppercorns, cloves, cinnamon and star anise in a pan on low heat for 3 minutes until they smell good. Take them out.
Heat 1 tbsp oil in the same pan. Roast the sliced onion and dry coconut on medium heat for 8 to 10 minutes, stirring, until deep brown. Grind with the roasted spices and 150 ml water to a fine paste.
Heat 2 tbsp oil in a kadai on medium heat. Fry the chopped onion for 5 minutes until golden. Add the chicken and fry for 5 minutes.
Add the ground paste and red chilli powder and fry for 3 to 4 minutes. Pour in 300 ml water and the remaining salt. Cover and cook on low heat for 20 minutes until the chicken is soft. Add coriander leaves.
For the vade, mix the rice flour, wheat flour, besan, cumin, fenugreek seed powder, a pinch of turmeric and salt in a bowl. Add the hot water little by little and knead to a soft, smooth dough. Cover and rest for 10 minutes.
Heat the oil for deep frying in a kadai on medium-high heat for 4 to 5 minutes, until a small piece of dough rises at once. Meanwhile, make lemon-sized balls of the dough. Grease a plastic sheet with oil and pat each ball into a round about 1/4 inch thick.
Deep fry the vade one at a time. Slide a vada into the hot oil and press it gently with the ladle so it puffs up. Fry for 1 to 2 minutes on each side until golden. Drain on paper and deep fry the rest the same way.
Serve the hot vade with the chicken curry, onion slices and lemon wedges.
Before you start
- How long does Kombdi Vade (Malvani Chicken Curry with Vade) take?
- 1 hour 15 minutes from start to finish. That is 25 minutes of preparation and 50 minutes of cooking.
- How many people does Kombdi Vade (Malvani Chicken Curry with Vade) serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kombdi Vade (Malvani Chicken Curry with Vade) vegetarian?
- No, it contains meat or fish.
- Is Kombdi Vade (Malvani Chicken Curry with Vade) spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kombdi Vade (Malvani Chicken Curry with Vade)?
- 600 grams Chicken, 3 grams Dry Red Chilli, 1 grams Black Peppercorns, 1 grams Cloves, 2 grams Cinnamon, 1 grams Star Anise, and a few more listed on this page.
- Do I need a pressure cooker for Kombdi Vade (Malvani Chicken Curry with Vade)?
- No, it is cooked in an open pot.
- How many calories are in Kombdi Vade (Malvani Chicken Curry with Vade)?
- About 1366 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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