Malvani Chicken Curry (Malvani Kombdi Masala)

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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8 medium sized pieces of chicken
1 coconut, grated
4 onions chopped
1 tsp. red chile powder
1/2 tsp. turmeric powder
2 tsp. hot spice mix (garam masala) powder
8 green finger hot chiles, chopped
2 Tbsp. each of ginger and garlic pastes
2 Tbsp. oil
salt to taste
finely chopped coriander leaves for garnishing


Grind half of the green finger hot chiles into a paste and mix them well with the ginger and garlic pastes. Make cuts in the chicken pieces and rub this mixture into them well and marinate the chicken for at least one hour.

Roast the coconut shavings in a little hot oil until the shavings are light brown. Cool and grind them along with half the onions to a paste.

1. Heat the oil in a heavy-bottomed pan and saute the onions over medium heat for about 2 minutes, or until they are light brown in color.

2. Add the remaining chopped green finger hot chiles, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry over medium heat for about 3 minutes or until they are lightly browned.

3. Add the paste and salt; mix well. Add the water according to the desired level of consistency and bring to a boil. Cover and cook over low heat for about 25 minutes or until the chicken pieces are tender and fully cooked.

Garnish with finely chopped coriander leaves.

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