Kombdi Vade: A Chicken Curry That Brings The Heat And The Meat

One of the best-known and most varied cuisines in India is Maharashtrian cuisine. The state of Maharashtra, which lies in the west of India, is home to this cuisine. The cuisine is a reflection of the state's rich culture, tradition, and history as part of the Maratha Empire. The Marathas were renowned for their love of food, and their cuisine was shaped by the various places and cultures they encountered during their conquests. With a wide range of grains, fruits, and vegetables utilised in its recipes, the local agriculture and climate have a significant impact on Maharashtrian cuisine as well. The use of spices, which give the food a distinctive flavour and scent, is one of this cuisine's distinguishing characteristics. Cumin, coriander, turmeric, and mustard seeds are a few of the spices that are used most frequently.

Kombdi vade is a renowned Maharashtrian dish comprising chicken curry and crispy, deep-fried fluffy bread called vade. Its origins can be traced back to the Maratha Empire of the 17th and 18th centuries, whose warriors were known for their love of food and culinary expertise. Back then, chicken was a luxury item, reserved for special occasions and celebrations. The Maratha warriors would prepare kombdi vade in a clay pot over an open flame, using fresh ingredients such as ginger, garlic, onions, and various spices.

As the Maratha Empire grew in power and influence, the recipe for kombdi vade became increasingly popular beyond its community and was refined to suit the tastes of the locals. The chicken curry is made with bone-in chicken, onions, tomatoes, and a blend of spices like cumin, coriander, turmeric, and red chilli powder. It is served with vade, a vital component of the dish made by mixing flour, coconut, and spices to form a dough, which is then flattened and deep-fried in oil until crispy and golden brown. Even today, kombdi vade is a staple dish in many households and also a popular non-vegetarian street food in Maharashtra, especially in the western coastal region. Kombdi vade is a flavourful dish with a unique taste and texture. The vade, which is a crispy and fluffy deep-fried bread, is the perfect complement to the spicy and flavorful chicken curry. While the flavourful chicken curry exudes heat from the chillies and the spices, it is balanced with the creaminess from the coconut milk, which makes the slightly sweet and nutty vade a perfect accompaniment for the curry. The dish is usually served with a side of onion, lemon wedges, and green chutney, which adds a tangy and refreshing flavour to the meal.

Ingredients

For kombdi (chicken) curry:

• 1 kg chicken, bone-in
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 4-5 garlic cloves, minced
• 1-inch ginger, minced
• 1 cup coconut milk
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt, to taste
• Oil for cooking
• Coriander leaves, for garnish

For vade

• 2 cups all-purpose flour
• 1/2 cup grated coconut
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder
• Salt, to taste
• Oil, for deep frying
• Water, as needed

Method

• To make the chicken curry, heat the oil in a large pot over medium heat. Add cumin seeds and let them sputter.
• Toss in the chopped onions and sauté until they turn translucent. Then add the minced garlic and ginger and sauté until fragrant.
• Add in the chopped tomatoes and cook until they become soft and mushy.
• Sprinkle coriander powder, turmeric powder, red chilli powder, and salt. Mix well and cook for a minute.
• Add the chicken pieces to the pot and mix well. Cook for a few minutes until the chicken is browned.
• Pour the coconut milk into the pot and mix well. Cover the pot and let the chicken curry simmer on low heat for about 25–30 minutes, until the chicken is cooked through.
• While the chicken curry is cooking, make the vade. In a mixing bowl, combine all-purpose flour, grated coconut, cumin seeds, coriander seeds, turmeric powder, and salt. Mix well.
• Add water gradually to the mixture and knead it into a soft dough. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
• Heat oil in a deep frying pan over medium-high heat. Divide the dough into small balls and flatten them into discs.
• Fry the discs in hot oil until they turn golden brown and crispy.
• Serve the kombdi (chicken) curry hot in a bowl, garnished with fresh coriander leaves. Serve the vade on the side.