Kombdi Vade (Saoji Chicken with Fried Bread)
Fiery Konkan-style chicken curry cooked with roasted coconut and dried red chillies, traditionally paired with puffy deep-fried vade instead of rice or roti.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Heavy kadai
- •Deep frying pan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 420 kcal
Instructions
- 1
Toast coconut, dried red chillies and coriander seeds in a dry pan until fragrant. Let cool and grind with garlic and ginger into a thick paste.
- 2
Heat oil in a kadai (deep pan) and fry sliced onions until deep golden. Add the ground masala paste and cook for 8-10 minutes.
- 3
Add chicken pieces and turmeric. Stir well until the meat is fully coated in the masala.
- 4
Pour in hot water to your preferred curry thickness. Cover and simmer for 25-30 minutes until the chicken is tender.
- 5
Add salt and simmer for another 5 minutes so the oil rises to the surface.
- 6
Meanwhile, mix rice flour, semolina, salt and a little hot oil. Knead with warm water into a stiff dough.
- 7
Roll small dough balls into thick discs. Deep-fry in hot oil until puffed and golden.
- 8
Serve the hot curry with fresh vade (fried breads) on the side.
Chef's tips
Use Byadgi chillies for colour without too much heat, mixed with hotter chillies for spice. Fry the vade in very hot oil so they puff up instead of soaking up oil.
Ingredient substitutions
- rice flour vade → wheat puri (non-traditional)
Storage
Curry keeps refrigerated for 2 days; vade are best fresh.
Reheating
Reheat curry on the stove; vade do not reheat well and should be fried fresh.
Common mistakes to avoid
- •Frying vade in oil that is not hot enough, which makes them dense and greasy.
Serving suggestions
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