Maharashtra

Kolhapuri chicken rassa

Name: Kolhapuri chicken rassa
Total time: 1 h
Yield: 4 servings
Cuisine: Kolhapuri
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 1/4 cup curd (plain yogurt, natural yoghurt); 2 tbsp divided ginger garlic paste; 3/4 tsp turmeric (ground turmeric); Salt, to taste; 2 medium sliced onion; 1/2 cup dry coconut (kopra) sliced desiccated coconut (unsweetened shredded coconut); 10 to 12 (Sankeshwari or Byadgi) dried red chilli; 1 tbsp coriander seeds; 2 tsp sesame seeds; 1 tsp poppy seeds (white poppy seeds); 1 inch cinnamon 4 cloves, 2 cardamom, 1 star anise whole spices; 1 tsp black pepper; 1/2 tsp cumin seeds; 2 tsp kashmiri chilli powder; 4 tbsp cooking oil (vegetable oil); a handful coriander leaves (cilantro); 3 cups hot water

A red curry thin enough to drink and hot enough to make you reconsider.

60 minTime

40 gProtein each

hotSpice

The red rassa of Kolhapur3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

572kcalsame

40 gproteinsame

7 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Curd (plain yogurt, natural yoghurt)¼ cup

Ginger garlic paste2 tbsp, divided

Turmeric (ground turmeric)¾ tsp

Saltto taste

Onion2 medium, sliced

Desiccated coconut (unsweetened shredded coconut)½ cup dry coconut (kopra), sliced

Dried red chilli10 to 12 (Sankeshwari or Byadgi)

Coriander seeds1 tbsp

Sesame seeds2 tsp

Poppy seeds (white poppy seeds)1 tsp

Whole spices2.5 cm cinnamon, 4 cloves, 2 cardamom, 1 star anise

Black pepper1 tsp

Cumin seeds½ tsp

Kashmiri chilli powder2 tsp

Cooking oil (vegetable oil)4 tbsp

Coriander leaves (cilantro)a handful

Water3 cups, hot

Method

6 steps

1Marinate the chicken with the curd, half the ginger garlic paste, turmeric and salt for 30 minutes.
2In 1 tbsp oil, fry the sliced onion and dry coconut on medium until deep brown. Remove, then roast the whole spices, chillies, coriander, sesame, poppy seeds, pepper and cumin for a minute.
3Cool, then grind everything to a smooth paste with a little water.
4Heat the remaining oil, fry the rest of the ginger garlic paste, then add the masala paste and Kashmiri chilli. Cook, stirring, until the oil separates.
5Add the chicken and sear for 5 minutes, then pour in the hot water. Cover and simmer until the chicken is fully cooked.
6Rest for 10 minutes, scatter coriander and serve with bhakri or rice, sliced raw onion and lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Kolhapuri chicken rassa

A red curry thin enough to drink and hot enough to make you reconsider.

60 minTime

40 gProtein each

hotSpice

The red rassa of Kolhapur3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

572kcalsame

40 gproteinsame

7 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Curd (plain yogurt, natural yoghurt)¼ cup

Ginger garlic paste2 tbsp, divided

Turmeric (ground turmeric)¾ tsp

Saltto taste

Onion2 medium, sliced

Desiccated coconut (unsweetened shredded coconut)½ cup dry coconut (kopra), sliced

Dried red chilli10 to 12 (Sankeshwari or Byadgi)

Coriander seeds1 tbsp

Sesame seeds2 tsp

Poppy seeds (white poppy seeds)1 tsp

Whole spices2.5 cm cinnamon, 4 cloves, 2 cardamom, 1 star anise

Black pepper1 tsp

Cumin seeds½ tsp

Kashmiri chilli powder2 tsp

Cooking oil (vegetable oil)4 tbsp

Coriander leaves (cilantro)a handful

Water3 cups, hot

Method

6 steps

1Marinate the chicken with the curd, half the ginger garlic paste, turmeric and salt for 30 minutes.
2In 1 tbsp oil, fry the sliced onion and dry coconut on medium until deep brown. Remove, then roast the whole spices, chillies, coriander, sesame, poppy seeds, pepper and cumin for a minute.
3Cool, then grind everything to a smooth paste with a little water.
4Heat the remaining oil, fry the rest of the ginger garlic paste, then add the masala paste and Kashmiri chilli. Cook, stirring, until the oil separates.
5Add the chicken and sear for 5 minutes, then pour in the hot water. Cover and simmer until the chicken is fully cooked.
6Rest for 10 minutes, scatter coriander and serve with bhakri or rice, sliced raw onion and lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolhapuri chicken rassa

Make it your way

Ingredients

Method

Kolhapuri chicken rassa

Make it your way

Ingredients

Method

Make it a meal