Step-by-Step Instructions

1. 1.Roast Dry Coconut Slices

   Heat 2 tablespoons of oil in a pan. Add the dry coconut slices and fry until they turn golden brown, which takes about 30-40 seconds. Remove the fried coconut slices and set aside.

2. 2.Fry Onion

   In the same pan, add the sliced medium onion and fry until it turns light brown, approximately 40-50 seconds.

3. 3.Add Ginger Garlic Pieces

   Add the ginger and garlic pieces to the pan with the onion. Continue to fry for about 30-40 seconds until they are lightly browned and fragrant.

4. 4.Roast Fresh Coconut and Tomato

   Add 1 cup of fresh grated coconut and the sliced tomato to the pan. Roast all the ingredients together until they turn dark brown, which should take about 1 minute and 30 seconds to 2 minutes. Remove all the roasted ingredients from the pan and let them cool.

5. 5.Prepare the Paste

   Transfer the cooled roasted ingredients (dry coconut, onion, ginger, garlic, fresh coconut, tomato) to a blender. Add 1/4 cup of water and blend into a smooth, fine paste.

6. 6.Sauté Onions and Spices

   Heat 2 tablespoons of oil in a pressure cooker. Add hing and bay leaves. Then add the chopped medium onion and fry until it turns golden brown, about 1 minute and 10 seconds. Add 1 tablespoon of ginger garlic paste and fry for 1-2 minutes until its raw smell disappears.

7. 7.Add Dry Spices

   Add turmeric powder, Kashmiri chilli powder, Malvani masala, coriander powder, cumin powder, and salt to taste. Mix well and fry the spices for about 1-2 minutes until fragrant and the oil starts to separate.

8. 8.Cook Chicken

   Add the 1 kg of whole chicken pieces to the pressure cooker. Mix thoroughly to coat the chicken with the spices. Cover the cooker and cook on medium-low heat for 5-7 minutes until the chicken releases its own water.

9. 9.Add Paste and Water

   Add the freshly made coconut-onion paste to the chicken. Pour in 1 cup of water and add more salt if needed. Stir everything well to combine.

10. 10.Pressure Cook the Curry

    Close the pressure cooker lid and cook for 1 whistle on medium-low heat. Once cooked, allow the pressure to release naturally before opening the lid.

11. 11.Garnish and Serve

    Open the pressure cooker. Garnish the Malvani Chicken Curry with fresh chopped coriander. Stir gently and serve hot with roti, rice, or naan.