Kombdi Vade (Chicken Curry With Aromat Fried Flatbread)

Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Kombdi Vade (Chicken Curry With Aromat Fried Flatbread). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kombdi Vade (Chicken Curry With Aromat Fried Flatbread), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) estimated approx 40 min.

To get started with this particular recipe, we must first prepare a few components. You can have Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) using 34 ingredients and 19 steps. Here is how you cook that.

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Kombdi Vade is a famous Maharashtrian dish. Chicken is called Kombdi in the Marathi language and it's curry is called rassa. Chicken rassa (curry) is served with aromat mix flour fried flatbread called as vade. This is a famous combination and the chicken rassa tastes absolutely delicious when served with the vade.

Coconuts are used on a large scale in daily cooking on the coastal regions of Maharashtra. Hence, we can find a number of different other vegetarian as well as non vegetarian dishes cooked in similar manner. The use of Malvani Masala and Kolhapuri Kanda Lasun Masala lends a very unique flavour to the curry when combined with fresh roasted spices and the directly roasted dry coconut.

Ingredients and spices that need to be Make ready to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):

1. 500 gm Chicken
2. 1 1/2 cup Chopped Onions
3. 1/4 cup Chopped Tomato
4. 1 tbs Ginger Garlic paste
5. 1/2 tsp Turmeric powder
6. 1 tsp Malvani Mutton masala
7. 2 tbs Kolhapuri Kaanda Lasun masala
8. 1/2 tsp Tamarind
9. To Taste Salt
10. 1/4 cup Chopped Coriander Leaves
11. For marination :
12. 1 tsp Curds
13. 1 tsp Ginger Garlic Paste
14. 1/4 tsp Turmeric Powder
15. For roasting :
16. 1 small Onion Sliced
17. 3/4 cup Fresh Grated Coconut
18. 1 piece (2" piece) Dry Coconut
19. Whole spices to be roasted :
20. 2 Dry Red Bedgi Chillies deseeded
21. 2 CLoves
22. 1 piece (2 inch) Cinnamon
23. 2 Black Peppercorns
24. 1 Green Cardamom
25. 1 Black Cardamom
26. 1/2 tsp Cumin seeds
27. 1 tbs Coriander Seeds
28. For tempering :
29. 3 tbs Oil
30. 2 Cloves
31. 1 piece (2") Cinnamon
32. 1 Black Cardamom
33. 2 Green Cardamom
34. 2 small bay leaves

Instructions to make to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread)

1. To make the Kombdi Rassa, first wash the chicken thoroughly in sufficient water. Drain well and cut into desired sized pieces.
2. Marinate with curds, ginger garlic paste and and turmeric powder and set aside for about an hour.
3. Heat a kadhai to roast the spices and add oil to it. First roast the deseeded dry red chillies and set aside.
4. Next, add the mentioned whole spices and roast till they emit a slight aroma. Transfer to a bowl and set aside to cool.
5. Heat the same kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent.
6. Add to it the grated fresh coconut and saute on low to medium heat till it browns a bit. Switch off the flame and set aside to cool.
7. In the meantime, roast the 2″ dry coconut piece on direct flame till it blackens. This takes hardly a few minutes.
8. Grind together the roasted whole spices, dry coconut piece, tamarind and the onion coconut mixture, to get a smooth paste using water as required.
9. Heat a pan and add oil to it for tempering. When it heats up, add the mentioned whole spices.
10. When they splutter, add the chopped onions and saute till slightly browned.
11. Add the ginger garlic paste and saute for a while. Add the turmeric powder and mix well.
12. Add the chopped tomatoes and cook till mushy.
13. Next, add the marinated chicken and mix well. Increase the flame to high and saute for a few minutes.
14. Add water, almost upto the level of the chicken and mix. Bring to a boil and add the Malvani Masala and the Kolhapuri Kaanda Lasun Masala and mix.
15. Cover and cook on medium heat stirring occasionally till the chicken pieces are well cooked.
16. Uncover and add the ground masala paste and salt to taste. Mix and bring to a boil on high flame.
17. Check seasoning and adjust as desired. Add some more water if required to get a gravy of medium thick consistency.
18. Swtich off the heat and transfer the chicken rassa to a serving bowl.
19. Garnish with chopped coriander leaves and serve the delicious Chicken Rassa with some Vade or phulkas and a fresh salad by the side!

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