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.

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.

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.