Recipe of Speedy Kombdi Vade (Chicken Curry With Aromat Fried Flatbread)

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, kombdi vade (chicken curry with aromat fried flatbread). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is a famous Maharashtrian dish. Chicken is called Kombdi in the Marathi language and it's curry is. Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and Ragi flour), onions.

Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to 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.

The ingredients needed to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):

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

This is a very popular non-vegetarian dish prepared throughout the Konkan belt and The vade or pooris which are fluffy fried dumplings are also occasionally prepared with ragi flour. To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in. Kombdi vade is the non-vegetarians' answer to puri bhaji.

Steps 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!

Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in. Kombdi vade is the non-vegetarians' answer to puri bhaji. These crunchy puris are deep fried and are made with ragi and wheat flour. The best accompaniment for the kombdi vade is the spicy Malvani chicken curry. Kombdi vade is basically spicy chicken coconut gravy with fried puri of Bhajani.

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