Step 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.

Step 2: Fry Onion

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Roast the coconut and other paste ingredients until dark brown for a rich, deep flavor.

• Adjust the amount of Malvani Masala and Kashmiri Chilli according to your spice preference.

• Ensure the chicken is well coated with spices before adding the paste for maximum flavor absorption.

• For a thicker gravy, reduce the amount of water added during pressure cooking.

• Add potatoes or other vegetables for a heartier curry.

• Use boneless chicken for a quicker cooking time.