Saturday, April 9, 2011

Kolhapuri Chicken Rassa - One more recipe

I had one more recipe for Kolhapuri Chicken Curry in my draft. I had promised many readers that I would post it soon. So here it is -

Kolhapuri Chicken Rassa
Chicken Curry kolhapuri Style
1 1/2 lb boneless chicken, cut into bite sized chunks
6 baby potatoes, halved
1/4 cup yogurt (optional)
2 tsp ginger-garlic paste
1 tsp Kolhapuri masala/chutney

Grind to a smooth paste
3/4 cup coconut, roasted till brown
1/2 cup sliced onion, fry using oil till brown
1 tbsp Kolhapuri Masala (Use more if you dare!!:-D
1/4 cup cashews, unsalted & raw, roast for 2 minutes
1/4 cup sesame seeds, roasted
1 tbsp white poppy seeds, roasted

1 tbsp oil
2 tbsp onion, chopped

1 tbsp minced cilantro (optional)

Suggested accompaniment
Lemon wedges, raw red onions
Ghadichya PoLya

1. Marinate chicken and potatoes with yogurt if using and ginger-garlic paste and Kolhapuri masala. Refrigerate till ready to use.
2. Roast and grind the onion, coconut and other ingredients. Grind to a smooth paste adding little water.
3. Heat oil in a pressure pan or handi.
4. Add onion and saute till onion is soft.
5. Add marinated chicken & potatoes. Saute for 10 minutes.
6. Add ground coconut masala paste. Fry for 5 minutes.
7. Add 2 cup water. Bring to boil.
8. Cover the pressure cooker lid. Pressure cook for 3-4 whistles.
9. Let the pressure drop of its own. Open the lid. Add salt and let it simmer for 5 minutes.
10. Garnish with cilantro if using.
11. Serve with suggested accompaniment

Note -
1. You can adjust the consistency of this curry to your liking. Make it dry or watery by adjusting the water content.
2. I use yogurt as a marinade for chicken. You can skip it if you don't want.


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