Malvani Chicken Curry (Western Indian Coconut Kashmiri Chili, Onion curry)

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 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 are going to 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!

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

Ingredients and Substitutions

• ground spices – To make the Malvani masala blend, you’ll need: kashmiri chili powder, coriander, cumin, cinnamon, black pepper, cloves, black and green cardamom pods, turmeric, fennel, and poppyseeds. If you are missing one or two of these, don’t worry, it will still taste delicious! Alternately, you can use a mixture of Malvani garam masala (this is different from the regular garam masala and can be found in Indian stores. Or sub goda masala or garam masala ) and some Kashmiri chili powder in place of the homemade spice blend. To season the tofu, you’ll use a little bit of the Malvani masala spice mix plus garlic powder and a little bit of salt.
• tofu – Pressed and torn up extra firm tofu is your protein. For soy-free, you can use white beans, chickpeas, seitan, or roasted vegetables instead.
• oil – To sauté and to cook the tofu.
• vatan – This blended wet sauce is the base for the curry. You’ll need red onion, green chili, and shredded coconut. You can use fresh, frozen, or dried coconut in this recipe.
• curry leaves – This adds even more flavor to the sauce! Use fresh or dried or frozen
• onion – Adds umami to the vatan and to the curry sauce.
• ginger garlic paste – Adds more umami and a little warmth to the Malvani curry.
• cilantro – For garnish. Adds a lovely, fresh flavor.

How to Make Malvani Curry

Make the Malvani masala blend. Add all of the spice blend ingredients to a spice grinder or blender, and blend until the mixture is a powder. Set aside.

Now, make the tofu.

Press and tear the tofu, if you haven’t already, and add to a bowl. In a small bowl, mix the 1 teaspoon of Malvani spice blend with the garlic, salt, and cornstarch really well, then sprinkle it all over the tofu, tossing well to coat. Now, you can either pan fry or bake the tofu.

To pan fry, add the teaspoon of oil to a skillet over medium-high heat. Once hot, transfer the tofu to the skillet and cook, stirring occasionally and flipping it around until most of the edges of the tofu are golden, and then remove from the skillet, 5 to 7 minutes.

To bake, spread the tofu on a parchment-lined baking sheet, and drizzle the teaspoon or so of oil over the tofu pieces. Bake at 400° F (205° C) for 20 to 25 minutes, or until golden on most of the edges.

Meanwhile, make the wet sauce (vatan).

Add a teaspoon of oil to the same skillet. Once the oil is hot, mix in the onion and green chili along with a good pinch of salt, and cook until the onion is golden. Add splashes of water to help the onions brown evenly. Once the onions are starting to get golden, add in the coconut. Mix well, and continue to cook for 2 minutes, or until the coconut is golden as well.

Transfer this mixture to a blender, and blend with 1/2 cup or more of water. Blend for at least a minute, then let it sit for 2 minutes, then blend again for a minute until the coconut gets blended into a somewhat smooth mixture.

Then, make the curry.

Add the oil to the same skillet over medium heat. Once the oil is hot, add the curry leaves and let them sputter for a few seconds, then add the onion and a 1/4 teaspoon of the salt. Mix and cook until the onion is golden, adding splashes of water to help the onions cook evenly, 7 to 8 minutes. Then, add the remaining Malvani spice mix to the onion. Mix well, adding another splash of water, so that the spices don’t burn and the spices can coat the onion really well. Cook for about 1/2 a minute, then add the ginger garlic paste, the remaining salt, and the blended vatan sauce. Rinse out the blender with a few tablespoons of water and add to the pan. Bring to a good boil, stirring frequently so the sauce doesn’t burn, 3 to 5 minutes, depending on the amount of water you used for blending and your stove, etc. Once the sauce has thickened a little bit, mix in the water, and then bring to a boil again.

Fold in the tofu, and toss well, then cover the pan with the lid. Reduce the heat to medium-low, and cook for 7 to 10 minutes. This will help the flavors meld really well. You’ll be able to see that the sauce is done when there’s a little bit of oil floating on top and a lot of the red color from the Kashmiri chili powder is coloring the sauce. Now, taste and adjust salt and flavor.

Garnish with cilantro, and serve.