Koli Chicken curry (Navsacha Kombda)

We came across this recipe from Koli cuisine in the cookbook “Rare gems- A non-vegetarian gourmet collection from Maharashtra” authored by Aditya Mehendale. This book in itself is an amazing piece or art which clearly demonstrates the hard work and thorough knowledge applied by author in documenting some popular and some less known recipes from culinary landscape of Maharashtra.

The best part about the book is that author has done equal justice to recipes and its presentation. I have come across many recipe books which has some nice recipe but they fail miserably when it comes to photographs. However, in this book you not only get ingredients and instructions for making these non-veg delights from Maharashtra but some very beautiful and professional photographs that are absolutely eye pleasing. The upsetting part for vegetarian folks would be that the book does not contain any veg recipes. However, last when I read the interview of Aditya, he had promised that he would be writing another book in which he will document all veg recipes of Maharashtra.

The recipes in the book are categorized into different regional cuisines that exists in Maharashtra. This week we decided to dive into Koli cuisine. Koli, the first citizens of currently known as Mumbai city are also the fisher folks of Maharashtra. They are also in farming, but primarily this community gets associated with fishing. Influence of Koli cuisine on Maharashtrian culinary arena is significant and they boast of some authentic and popular Koli recipes. One of the Koli recipe that we decided to make from the book is “Navsacha Kombda”. As per Aditya, author of the book, this chicken preparation is prepared in Koli marriages. I had opportunities to attend Koli marriages couple of times and they are the event that are filled with fun and frolic and of course lot of delightful food. This chicken preparation requires the very authentic Koli Masala, a regional spice blend. Being a community that borders the coastal line, influence of coconut in the food is very natural and therefore roasted coconut paste is used in this recipe too.

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Koli Chicken curry (Navsacha Kombda)

Rating  5.0 from 1 reviews

Prep time:  15 mins

Cook time:  1 hour 20 mins

Total time:  1 hour 35 mins

Serves: 3-4

Ingredients

• 750 grams chicken cut into medium sized pieces
• 250 grams parboiled potatoes (unpeeled)
• 220 grams onions finely chopped
• 100 grams grated fresh coconuts
• 1 tbsp garam masala powder
• 2 and ½ tbsp koli masala powder
• 2 bay leaf
• 2 tbsp ginger garlic paste
• 2 tsp cumin seeds
• 3 black cardamom
• Cooking Oil
• Salt

Instructions

1. Dry roast grated coconut in a pan.Roast them until they become light brown in color.
2. When they become brown take them off the flame and allow it to cool.
3. In another pan, dry roast chicken pieces .
4. Cook on low flame until they are semi-cooked (50% done).Keep stirring in intervals.
5. If you find chicken sticking to the bottom of the pan, you can add 1-2 tbsp oil.
6. While chicken is getting roasted,we can make coconut paste.Add water in small quantity while making this paste.Consistency of coconut paste should be fine.
7. In about 15 mins chicken gets half cooked on low flame.
8. Turn off the flame and remove the chicken pieces in plate.
9. In the same pan, take 4 tbsp oil.
10. Add cumin seeds, black cardamom, bay leaf and chopped onions.
11. Fry onions on low flame until it turn brown in color.
12. In about 15 mins onions become brown.
13. Now add ginger-garlic paste, coconut paste.
14. Add garam masala and koli masala powder.Mix them all and fry.While frying masala, add 3-4 tbsp water in pan.
15. In 10 mins masala gets nicely roasted and you can see oil oozing out at the sides.
16. Add potatoes cut in large cubes and chicken pieces.Mix them all well. Add 2 cups of water. Add salt as per taste.
17. Cook chicken covered until it gets completely cooked.
18. Chicken gets cooked in 15 mins on low flame. Turn off the flame. Chicken is ready to be served.
19. Koli Chicken Curry can be relished with Roti,chapati, bhakri and steamed rice.

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The recipes like these and several others that are only known to community insiders and are not commercially available in restaurants, can get lost if not brought out in public. I am very happy when I see cookbooks like these that bring such recipes out in open and let everyone savor the joy of good food. Prepare this gem from Koli culinary world and taste a different flavor of chicken curry. I am pretty sure you are going to love this.

Click here to watch recipe video