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A classic Indian meat preparation, Kombdi Vade features slow-braised meat in an aromatic spice-laden gravy. High in protein and deeply satisfying, it's a treasured family recipe.
Toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes until golden and fragrant; set aside to cool.
Heat 3 tbsp of the vegetable oil in a large pot over medium-high. Add onions and sauté until richly browned, about 12 minutes, adjusting heat as needed to avoid burning.
Add the garlic, ginger, and green chilies. Cook for 2 minutes, stirring, until aromatic.
Stir in the tomatoes, coriander powder, cumin powder, red chili powder, and turmeric. Cook for 4–5 minutes until the tomato softens and spices bloom.
Add the toasted coconut and blend the mixture (with a splash of water) to a smooth paste. Return to pot, add chicken pieces, and coat thoroughly.
Pour in 2 cups of water and salt, mix well. Cover and simmer over low heat for 45–60 minutes, stirring occasionally until chicken is tender and infused with the masala.
While the chicken cooks, combine whole wheat flour, rice flour, semolina, and a pinch of salt in a bowl. Gradually add water to form a soft dough.
Divide the dough into balls and roll each into flat discs (vade). Fry each vade in 2 tbsp oil over medium heat until puffed and golden brown on both sides, 2–3 minutes per piece.
Finish the chicken with garam masala, stir, and simmer without the lid for 5 minutes to thicken the gravy.
Serve hot chicken curry alongside freshly fried vade for a satisfying meal.
