Konkani Chicken a Maharashtrian Kombdi – By VahChef @ VahRehVah.com

 Chicken Recipes

Maharashtrian style chichen kombdi recipe is a gravy made from of dry coconut grated and roasted gives an superb taste to the chicken. you can find detailed …


25 Responses

  1. Saibal ChakrabartiDecember 31, 2013 at 5:51 amReply

    Hello Sanjay! My name is swagata. I am ur big fan! Would u like to know
    some bengali recipes? Plz let me know. Thank u!

  2. Cecil D'SouzaDecember 31, 2013 at 6:30 amReply

    You can get grated coconut in any Indian store. By the White packet which
    is found in the freezer if you don’t grate fresh coconut. This is good
    enough. But it is always better to roast it and blend it a little. Make
    sure that you wash the blender nicely after that :-).

  3. Cecil D'SouzaDecember 31, 2013 at 6:44 amReply

    This depends on the type of chilly used for the chilly powder. There are
    short dried red chillies, long dried red chillies and even long shrivelled
    dried red chillies (Kashmiri chillies). The last one is not as spicy or hot
    as the previous two but gives a nice red color. (In India, we call them
    chillies and not peppers).

  4. creedence111December 31, 2013 at 7:31 amReply

    Thanks Sanjay. Great recipe. Your Konkani masala seems reddish yet your
    recipe prescribes no red pepper for the masala…please advise

  5. MaC KitchenDecember 31, 2013 at 7:43 amReply

    Guys this Chef is helping lakhs of people with his videos. Pls respect him.

  6. Debanjan ChattopadhyayDecember 31, 2013 at 8:18 amReply

    Where is the recipe of Konkani Masala ??

  7. Harshad SomanDecember 31, 2013 at 8:45 amReply


  8. Gladius314December 31, 2013 at 9:32 amReply

    Would chicken breast work for this recipe? I’m wondering if it would
    generate enough water.

  9. cusa1979December 31, 2013 at 10:13 amReply

    its too much spices! thats hurt the stomach (heartburn)

  10. irenenergyDecember 31, 2013 at 10:36 amReply

    3:34 best expression ever! LOL

  11. gitfanDecember 31, 2013 at 10:57 amReply

    You need to lightly brown the chicken breast in oil before adding it to the
    sauce because otherwise it will turn dry. Also, add more water as it wont
    release as much water as darker chicken meat.

  12. Esunshine71December 31, 2013 at 11:38 amReply

    i just ate my lunch but i am hungry again:)

  13. Nilanka DilrukshiDecember 31, 2013 at 11:41 amReply

    great job chef. .thank you very much and god bless you.

  14. Fivestar dkDecember 31, 2013 at 11:54 amReply

    wow that looks like like a good dish i must say

  15. Sadiq SkDecember 31, 2013 at 12:24 pmReply

    I would like to try this recipe, could you please post how to prepare the
    konkani masala

  16. RAJAN ADVANIDecember 31, 2013 at 12:27 pmReply

    Konkoni Masala- cloves 1sp?? please let me know what is this measure?

  17. TheLolthazunDecember 31, 2013 at 12:35 pmReply

    I really want to make this tonight with a friend. Pity I don’t have any
    chicken. Does pre-packaged dessicated coconut work just as well as freshly
    dried coconut?

  18. debudadaDecember 31, 2013 at 12:55 pmReply

    Keep pressing that again and again and its sounds like he is singing
    ….ummmmm ummmm ummmm ummm ummm..lol

  19. angrybird2801December 31, 2013 at 1:42 pmReply

    What if I can’t get crushed coconut, can I use coconut powder instead??????

  20. saaj mitxDecember 31, 2013 at 1:54 pmReply

    whr d fuck is konkani masala recipe ???? grrr….

  21. magician3026December 31, 2013 at 2:11 pmReply

    pause the video at 4:41

  22. MaC KitchenDecember 31, 2013 at 2:15 pmReply

    Mr.Saaj, pls mind your language. Have some patience and watch the video
    till the end for the Konkani masala recipe.

  23. Daniel PeachDecember 31, 2013 at 2:49 pmReply

    Dear chef. What type of chili powder do you use? It has such beautiful
    color. Is it kashmiri mirch?

  24. elwifofitoDecember 31, 2013 at 3:04 pmReply

    i love how you have cut down considerably on salt/oil/masale from your old
    videos. i prefer this cooking, chef! :) thank you, we’re all very grateful
    for your comeback!

  25. magician3026December 31, 2013 at 3:20 pmReply

    pause the video at 4:41

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