Varhadi Chicken Curry

Name: Varhadi Chicken Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 0.5 cup fresh coconut (grated); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves); 5 pcs dry red chili (adjust to heat level); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (small piece); 1 pcs bay leaf; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp goda masala; 2 tbsp oil; 0.5 tsp salt; 2 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.2/5(38)

TASTE SCORE

9/10

A fiery Maharashtrian chicken curry known for its bold kala masala, coconut, and warming spices. The gravy is rich, rustic, and deeply savory, with the signature heat and earthy depth that make Varhadi food so memorable.

PREP

25m

COOK

45m

SERVES

1 KATORI

443 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the chicken and vegetables.
1.Wash and drain the chicken pieces well.
2.Slice the onions finely and chop the tomatoes.
3.Roughly chop the ginger and peel the garlic cloves.
roast · ~4 min
Roast the spices and coconut.
1.Heat a dry pan on low heat.
2.Add dry red chili, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon.
3.Roast until fragrant, about 1 to 2 minutes.
4.Add the grated fresh coconut and roast until lightly golden.
TIPKeep the heat low so the coconut and spices toast evenly without turning bitter.
mix · ~5 min
Grind the masala paste.
Cool the roasted mixture slightly, then grind it with ginger, garlic, and a little water to a smooth, thick paste.
saute · ~12 min
Cook the onion base.
1.Heat oil in a heavy pan over medium heat.
2.Add bay leaf and sliced onions.
3.Cook until the onions turn deep golden, about 8 to 10 minutes.
4.Add chopped tomatoes and cook until soft and pulpy.
TIPWell-browned onions give this curry its deep, rustic flavor.
saute · ~7 min
Cook the masala.
Add the ground masala paste, turmeric powder, red chili powder, and goda masala. Cook on medium-low heat until the paste thickens, smells rich, and the oil starts to separate.
saute · ~6 min
Coat the chicken in the masala.
Add the chicken pieces and salt. Mix well so every piece is coated, then cook for 5 to 6 minutes, stirring often, until the chicken changes color.
simmer · ~20 min
Simmer the curry.
Pour in water, bring the curry to a gentle boil, then cover and simmer until the chicken is tender and the gravy is rich, about 20 minutes.
TIPStir once or twice while simmering so the masala does not catch at the bottom.
garnish
Garnish with cilantro.
serve
Serve hot with bhakri, chapati, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; dark brown coconut can make the curry bitter.
2
Let the roasted spices cool briefly before grinding so the paste stays smooth, not greasy.
3
Brown the onions deeply and evenly; pale onions will give a thinner, less robust Varhadi gravy.
4
Cook the ground masala until oil separates, or the raw taste of coconut and spices will linger.
5
Use bone-in chicken for a fuller, richer curry because the simmering bones flavor the gravy.
6
If the curry thickens too much on standing, loosen it with a splash of hot water before serving.
7
This curry tastes even better after a few hours of rest, when the kala masala notes settle into the chicken.