Craving an authentic taste of Maharashtra? Learn to make Kolhapuri Pandhara Rassa, a delicious white chicken curry that’s surprisingly simple! Our easy, step-by-step guide breaks down this flavourful recipe, from tender chicken to the perfect aromatic paste. Discover the secret to its unique texture and rich taste. Get ready to impress your family and friends with this incredible dish. You won’t believe how easy it is to master this classic! Dive into the full article to unlock the full recipe now and bring the true taste of Kolhapur to your kitchen tonight.
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Ingredients:
- 300-350 grams of chicken (can use up to 500 grams)
- Fresh coconut, black part removed and chopped (slightly more than 1/2 bowl)
- 10-12 cashews, soaked
- 1/2 inch ginger
- 8-9 garlic cloves
- 1 tbsp Roasted Sesame Seeds
- 1 tsp Roasted Poppy Seeds
- 1 tsp Roasted Cumin Seeds
- Oil
- Salt to taste
- Water
- 2 Bay Leaf
- 2 Dry Red Chilli
- 1 Green Chilli
- 4 Cloves
- 1 Star Anise
- 6 Black Pepper
- Cinnamon Stick (1 Inch) (Optional)
- 1 Black Cardamom (Optional)
Also Read – This 1 Spice Paste Makes Chicken Unforgettable
Instructions:
- Preparing the Chicken:
- Heat oil in a pot.
- Add the chicken and mix well.
- Add salt to taste and saute for a minute on medium heat.
- Cover the pot with a plate and pour one glass of water onto the plate to heat. Cook on low heat.
- Once the water on the plate is hot, remove the plate and pour the hot water into the pot.
- Add more water to the plate and let it heat up again. Add this hot water to the pot based on how much curry you want. Let the chicken cook.
- Making the Paste:
- While the chicken is cooking, grind the fresh coconut, soaked cashews, ginger, garlic, roasted sesame seeds, poppy seeds, and roasted cumin seeds into a fine paste using a little water.
- Preparing the Pandhara Rassa (White Curry):
- Once the chicken is well-cooked, remove the pot from the heat.
- Separate the chicken stock (water) into a bowl. You can add some chicken pieces to the stock if desired.
- Heat a little oil in a pan (kadai).
- Add bay leaves, dried red chillies, cloves, star anise, black peppercorns, and green chilli to the hot oil.
- Immediately add the ground paste to the pan and stir continuously on low heat.
- Add some water (from rinsing the mixer jar) to the pan and let the paste cook well for about 2 minutes on low heat, stirring occasionally.
- Now, add the reserved chicken stock (water) to the pan. You can also add a few pieces of cooked chicken.
- Cook on medium heat. The salt was already added while cooking the chicken, so no need to add more.
- Keep stirring continuously to prevent the curry (rassa) from splitting.
- Cook for 5-7 minutes, stirring occasionally, allowing the flavours of the spices to infuse into the curry.
- The Pandhara Rassa (curry) is ready. The consistency can be adjusted by the amount of stock added.
- For 1 kg of chicken, you would need one whole coconut, and you can increase the other ingredients proportionally. You can also add spices like green cardamom or black cardamom for extra flavour. This rassa (curry) is best enjoyed hot, especially during cold weather or rainy seasons, and pairs well with rice.
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Kolhapuri Pandhara Rassa: Amazing White Curry, So Simple!
Discover how to make authentic Kolhapuri Pandhara Rassa! Our easy recipe guides you through creating this delicious white chicken curry at home.
Ingredients
- 300-350 grams of chicken can use up to 500 grams
- Fresh coconut black part removed and chopped (slightly more than 1/2 bowl)
- 10-12 cashews soaked
- 1/2 inch ginger
- 8-9 garlic cloves
- 1 tbsp Roasted Sesame Seeds
- 1 tsp Roasted Poppy Seeds
- 1 tsp Roasted Cumin Seeds
- Oil
- Salt to taste
- Water
- 2 Bay Leaf
- 2 Dry Red Chilli
- 1 Green Chilli
- 4 Cloves
- 1 Star Anise
- 6 Black Pepper
- Cinnamon Stick 1 Inch (Optional)
- 1 Black Cardamom Optional
Instructions
Preparing the Chicken:
- Heat oil in a pot.
- Add the chicken and mix well.
- Add salt to taste and saute for a minute on medium heat.
- Cover the pot with a plate and pour one glass of water onto the plate to heat. Cook on low heat.
- Once the water on the plate is hot, remove the plate and pour the hot water into the pot.
- Add more water to the plate and let it heat up again. Add this hot water to the pot based on how much curry you want. Let the chicken cook.
Making the Paste:
- While the chicken is cooking, grind the fresh coconut, soaked cashews, ginger, garlic, roasted sesame seeds, poppy seeds, and roasted cumin seeds into a fine paste using a little water.
Preparing the Pandhara Rassa (White Curry):
- Once the chicken is well-cooked, remove the pot from the heat.
- Separate the chicken stock (water) into a bowl. You can add some chicken pieces to the stock if desired.
- Heat a little oil in a pan (kadai).
- Add bay leaves, dried red chillies, cloves, star anise, black peppercorns, and green chilli to the hot oil.
- Immediately add the ground paste to the pan and stir continuously on low heat.
- Add some water (from rinsing the mixer jar) to the pan and let the paste cook well for about 2 minutes on low heat, stirring occasionally.
- Now, add the reserved chicken stock (water) to the pan. You can also add a few pieces of cooked chicken.
- Cook on medium heat. The salt was already added while cooking the chicken, so no need to add more.
- Keep stirring continuously to prevent the curry (rassa) from splitting.
- Cook for 5-7 minutes, stirring occasionally, allowing the flavours of the spices to infuse into the curry.
- The Pandhara Rassa (curry) is ready. The consistency can be adjusted by the amount of stock added.
- For 1 kg of chicken, you would need one whole coconut, and you can increase the other ingredients proportionally. You can also add spices like green cardamom or black cardamom for extra flavour. This rassa (curry) is best enjoyed hot, especially during cold weather or rainy seasons, and pairs well with rice.
