How to Make Perfect Kombdi Vade (Chicken Curry With Aromat Fried Flatbread)

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kombdi vade (chicken curry with aromat fried flatbread). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is something that I have loved my entire life. They’re fine and they look fantastic.

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.

To begin with this particular recipe, we have to first prepare a few components. You can cook kombdi vade (chicken curry with aromat fried flatbread) using 34 ingredients and 19 steps. Here is how you can achieve that.

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

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

Instructions 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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