Book of Days Tales

Today is Marathi Language Day (मराठी दिन, मराठी दिवस), celebrated every year across the Indian states of Maharashtra and Goa. It is celebrated on the birthday of eminent Marathi Poet Vishnu Vāman Shirwādkar. Vishnu Vāman Shirwādkar (27^th February 1912 – 10^th March 1999), popularly known by his pen name, Kusumāgraj, was a poet, playwright, novelist, short story writer, as well as a humanist. who wrote of freedom, justice and emancipation of the deprived.

The Marathi-speaking region covers Goa, home to my favorite curry, vindaloo. For now let’s move to the mainland. The cooking of Maharashtra is known as Malvani cuisine. Malvani cuisine uses coconut liberally in various forms such as grated, dry-grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger and garlic. Some dishes also use kokum fruit, dried kokam (amsul), tamarind, and raw mango (kairi). The Malvani masala, a form of dried powder masala, is a combination of up to 15 or 16 dry spices that can be bought commercially (like garam masala), or made at home. Homemade varies from cook to cook. This masala is coarsely ground and stored in jars to be used when required. This recipe uses a slightly simplified version for a classic Malvani chicken dish.

Malvani Chicken

Ingredients

1 kg chicken (cut into medium sized pieces)
3 tbsp ghee or vegetable oil
3 onions, peeled and finely chopped
grated coconut
chopped fresh cilantro

For the malvani masala:

1 bay leaf
½ nutmeg
6-7 cloves
6-7 dry red chiles
10 black peppercorns
1 large cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp red chilli powder
½ tsp turmeric powder

for the coconut masala paste:

3 green chiles
5-6 garlic cloves, peeled
1 coconut, grated
¾ inch ginger

Instructions

Heat a large heavy skillet over medium heat and roast all the ingredients of the Malvani masala until they are aromatic. Coarsely grind them. (I use a coffee grinder).

Grind all the ingredients of the coconut masala into a paste. You can use a mortar and pestle or a food processor.

In a large, heavy pot, heat the ghee over medium heat, add the onions and the ground coconut masala and cook for 10 minutes. Add 3-4 tsp of the ground Malvani masala, and chicken pieces, and cover with water (or stock). Cover and simmer for about 40 mins or until the chicken is tender. The sauce will thicken in the cooking process.

Garnish with chopped coriander leaves and grated coconut, and serve with plain basmati rice and Indian flatbread.