KOMBDI SUKKA MASALA (DRY CHICKEN CURRY)

Kombadi Sukka Masala is basically a dry chicken gravy from Maharashtra where some authentic, traditional spices are used in it’s preparation alongwith coconuts. This dish tastes absolutely delicious and different from the regular chicken curry. Traditionally it is relished with vade, a type of fried flatbread similar to puri but quite different from it in texture as well as taste. This is a dish found generally in restaurants serving Malvani food!

The Malvan region and Kolhapur in Maharashtra are famous for some of their masalas (spice powders) such as the Malvani Masala and the Kolhapuri Kanda Lasun Masala. When combined together in coconut based gravies, they impart a delicious flavour to any dish, though in some gravies they have to be used individually. These masalas are available in various stores in Maharashtra and online too and the recipes for the same too are available on the net.

For some more such dishes, do take a look at the following recipes too….

  1. Kombdi Vade
  2. Manglorean Chicken Masala
  3. Chicken Korma
  4. Methi Murg
  5. Kombdi Kaleji Sukkaa Masala
  6. Hirvaa Kombadi Masala
  7. Mutton Vade
  8. Kheema Matar

Here’s the recipe for Kombdi Sukka Masala….

Prep Time : 40 min

Cooking Time 45 min

Serves : 8

Cup Used : 200 ml

INGREDIENTS :

  • 750 gm Chicken
  • 6 cups Finely Chopped Onions (7 Onions approximately)
  • 15 Garlic Cloves
  • 1.1/2″ Ginger
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Kashmiri Red Chilli Powder
  • 3 tsp Malvani Mutton Masala
  • 3 tsp Kolhapuri Kanda Lasun Masala
  • Salt to taste

For the Marinade :

  • 2 tbs Curds
  • 1 tbs Ginger Garlic paste
  • 1/2 tsp Turmeric powder

For Roasting :

  • 2 tbs Oil
  • 6 Cloves
  • 3 sticks Cinnamon (2″ each)
  • 6 Black Peppercorns
  • 6 Green Cardamoms
  • 2 tsp Cumin seeds
  • 3 tbs Corriander seeds
  • 2 1/2 cups Fresh Grated Coconut
  • 1 1/4 cup Dry Grated Coconut

For Roasting On Direct Flame :

  • 1 piece Dry coconut (3″ piece)

For Tempering :

  • 4 tbs Oil
  • 3 Cloves
  • 4 sticks Cinnamon (1″ each)
  • 3 Green Cardamoms
  • 1 Black Cardamom
  • 3 Black Peppercorns
  • 2 Bay Leaves

METHOD :

  1. To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water.
  2. Grind the ginger and garlic to get a smooth paste and set aside till further use.
  3. Cut the chicken into desired sized pieces and marinate them with curds, turmeric powder and 1 tablespoon ginger garlic paste and set aside till further use.
  4. Heat a kadhai for roasting the coconut and add a tablespoon of oil to it.
  5. First roast the mentioned whole spices in it and set aside.
  6. In the same kadhai, add another tablespoon of oil and add the fresh grated coconut.
  7. Roast till it is slightly browned. Add to it the dry grated coconut and roast further on low to medium flame till it is well browned.
  8. Switch off the flame and cool down all the roasted ingredients.
  9. In the meantime, heat a kadhai and add oil to it. Add all the whole spices mentioned for tempering.
  10. As soon as they splutter, add the finely chopped onions and saute till translucent.
  11. At this stage, add the remaining ginger garlic paste and saute further till the onions are well browned.
  12. Next, add the turmeric powder, kashmiri red chilli powder, malvani mutton masala and kolhapuri kanda lasun masala and mix well.
  13. If you desire to add potatoes, peel and halve them and add to the onions and mix well.
  14. Add some water and cover and cook on medium heat for about 10 minutes.
  15. Next, add the chicken and saute for a few minutes. Cover and cook, stirring occasionally.
  16. Whislt the chicken is cooking, grind first the roasted whole spices using a little water.
  17. Add to it the roasted coconut and grind coarsely giving just a pulse or two or as required. Keep it aside till further use.
  18. When the chicken and potatoes are well cooked, add the ground coconut paste and mix well.
  19. Add salt to taste and bring the gravy to a boil.
  20. Reduce the flame and simmer further for a few more minutes till the gravy is almost dry.
  21. Switch off the flame and transfer the chicken gravy to a serving bowl.
  22. Garnish with corriander leaves and serve the delicious Kombdi Sukka Masala with Vade and some fresh salad! Do serve some appetising Sol Kadhi by the side!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! ๐Ÿ˜ƒ

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