Explore regional Indian cuisine with me and Try this fantastic Malvani Chikin curry! Western Indian spicy caramelized onion, toasted coconut and kashmiri chili sauce with crisp tofu! This sauce is flavor packed and has its own malvani masala spice blend! 1-pan meal meal that’s delicious served over rice or with flatbread or naan. 

Malvani cuisine originates from the western coastal region in India. It has overlap with Maharashtrian(cuisine of state of maharashtra in India) as well as Goan cuisines and includes a lot of fish and local meat dishes. The flavors are very specific to the cuisine, with its own spice mixes (malvani masala or malvani garam masala) and cooking techniques. 

I’ve been exploring amazing regional flavors from various parts of India and brining you vegan versions, simplified or inspired dishes and today we are making vegan malvani chicken curry! For the sauce base, we use a blended roasted onion and coconut mixture, which is called vatan, making our own malvani spice blend with some spices, and using crisped up tofu in place of the meat. You can use other protein such as chickpea tofu, vegan chickin or beans as well. Traditionally, you don’t add any cream to this curry, but you can add some(it will also balance out the heat), add in some cashew cream or other non-dairy cream right at the end.

The sauce and spice mix includes a lot of Kashmiri chili powder (I know right, you need some!) and black pepper, so it can get pretty hot. You can reduce these spices to suit your heat preferences, if needed.

Like I mentioned above, we make the flavorful Malvani masala spice blend from scratch. It is so delicious! If you have access to Malvani garam masala, I recommend using it in this recipe instead of the spice mix that I’m making below, to reduce active time. Just mix it with two teaspoons of Kashmiri chili powder and use. You can use this fragrant spicy blend over roasted veggies or with beans. It’s flavorful and can be used in many ways!

Key features of Malvani Curry

Malvani masala: this spice blend and the curry are known for the deep red color. It can be made with milder chilies with deeper color like byadagi chilies and Kashmiri chilies. I am using Kashmiri chili powder for a quicker version

Vatan: the sauce made with blended caramelized onion and toasted coconut makes the base of the curry. It adds a delicious sweet toasty flavor and some texture.

Slow long cooking: the longer cooking time helps the flavors meld and the colors to show up. The sauce when well cooked will get a glaze of the deep red color and a settled flavor. Before that state, the coconut might be a stronger flavor and the sauce might be lighter.

Why You’ll Love Malvani Curry

• amazing spice blend is delicious, even if you’re missing a spice or two
• rich, flavorful blended sauce base with caramelized garlic, onion, and coconut
• crispy, seasoned tofu in deeply seasoned curry sauce
• option to crisp up the tofu or skip cooking it ahead to save time
• gluten-free and nut-free with lots of easy soy-free options

Continue reading: Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

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