Chicken skinless, cut into 16 pieces 800 grams Fresh coriander leaves, chopped 1/4 bunchDry coconut (khopra), grated 1/2 Whole dry red chilli 4-5 Oil 4 tablespoons Ginger, chopped 1 inch piece Garlic, chopped 4-5 cloves Green chillies, chopped 2-3Salt FOR VADE Onion , chopped 5 measures Coconut, grated 1 1/4 cup Malvani masala 2 1/4 teaspoons Salt to taste Vade flour 2 cups Turmeric powder 1/4 teaspoon Red chilli powder 1/2 teaspoon Oil to deep fry
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 this paste.
Dry roast grated dry coconut with whole red chillies in a thick-bottomed kadai, remove, cool and grind into a fine paste with half a cup of water Heat one-tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till golden. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown.
Cool and grind to a fine paste with half a cup of water.
Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown.
Add the green paste marinated chicken pieces and two cups of water and bring it to a boil.
Stir in dry coconut and red chilli paste and Malvani garam masala.
Continue to cook for three to four minutes on medium heat.
Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently.
Reduce heat and simmer for three to four minutes.
Add salt and mix thoroughly.
Garnish with chopped coriander. Serve hot with vade.
To make vade, take the vade.
Salt to taste flour in a bowl.
Add salt, turmeric powder and red chilli power and mix well.
Make a well in the centre and pour two tablespoons of oil into it.
Slowly mix in the flour. Add enough warm water and knead into a firm dough.
Make marble sized balls.
Take a piece of banana leaf and lightly grease it.
Place the dough ball over it and lightly press and spread with the fingertips to a puri.
If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri.
Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.